Q: Kindly give our readers an introduction to your business. Please include what your business is all about, in which city you are located and if you have offices in multiple locations/ cities.
A: La Piazza was founded by two young, ambitious brothers from Venice who shared a clear vision: to bring truly exceptional Italian cuisine to the world without compromise. What began as a passion rooted in Venetian tradition has grown into an international brand with locations in Midtown Manhattan and Mykonos.
At its core, La Piazza is about authenticity. The culture of the restaurant is built on showcasing bold, regional Italian flavors. Every dish reflects a deep respect for Italian culinary heritage, from carefully sourced ingredients to time-honored techniques that allow simplicity and flavor to lead.
As La Piazza continues to expand globally, its mission remains the same: to deliver the highest level of Italian cuisine while creating an atmosphere that feels both refined and welcoming. Whether in the heart of New York City or along the coast of the Aegean, La Piazza offers guests a consistent experience rooted in tradition, craftsmanship, and a genuine love for Italian food.
Q: Kindly give us a brief description about yourself (it should include your brief educational or entrepreneurial background and list some of your major achievements).
A: I come from a long-standing entrepreneurial background in hospitality, having owned and operated a restaurant in Venice for over 20 years. From the beginning, our focus has always been clear: uncompromising food quality, top-level service, and creating an environment where guests feel genuinely welcome. That consistency and dedication allowed us to build a strong reputation rooted in trust and repeat clientele.
One of our major achievements has been successfully expanding that proven hospitality model beyond Italy. After decades of refining our approach, we grew the brand internationally, opening locations in major global destinations while maintaining the same standards that defined us from the start. Being able to scale while preserving authenticity, service, and culture is something we are especially proud of, and it continues to guide everything we do today.
Q: What inspired you to (start a new business venture) or (to make significant changes in an existing business)? How did the idea for your business come about?
A: Our expansion was inspired by a deep belief in the hospitality formula we had refined over more than 20 years in Italy. We’ve always felt that when you consistently do the fundamentals at the highest level, success follows. For us, that formula is simple but non-negotiable: exceptional food, top-tier service, and an environment where every guest feels genuinely welcome.
After decades of delivering this experience and seeing how strongly guests responded to it, we knew it was time to share it beyond its original roots. Opening new locations in New York and Mykonos was a natural evolution—not a reinvention. The idea wasn’t to change who we are, but to continue serving hospitality the way we believe it should be done, while introducing our approach to new audiences around the world.
Q: What three pieces of advice would you give to budding entrepreneurs?
A: First, consistency is everything. Showing up every day with the same standards, the same discipline, and the same commitment to quality is what builds trust over time—both with customers and with your team. Success rarely comes from one big moment; it comes from doing the basics right, over and over again.
Second, know when to pivot. While consistency matters, rigidity can be dangerous. Markets change, customer expectations evolve, and unexpected challenges arise. The ability to adapt—especially at critical moments—can be the difference between growth and stagnation. Being flexible doesn’t mean abandoning your core values; it means adjusting your approach while staying true to them.
Third, always listen to your customers. Feedback is one of the most valuable tools an entrepreneur has. Customers will tell you what’s working and what isn’t if you’re willing to listen. Taking their input seriously and acting on it not only improves the business but also builds loyalty and long-term relationships.
Q: What would you say are the top three skills needed to be a successful entrepreneur?
A: Leadership is essential. A successful entrepreneur must be able to set a clear vision, motivate a team, and lead by example. Strong leadership creates alignment, builds trust, and ensures that everyone is working toward the same goals.
Time management is equally critical. Entrepreneurs are constantly balancing competing priorities, and knowing how to focus on what truly matters makes all the difference. Managing time effectively allows you to stay proactive rather than reactive and keeps the business moving forward.
Finally, delegation is a skill that separates growing businesses from stalled ones. Understanding that you can’t do everything yourself—and trusting capable people to take ownership—allows you to scale, maintain quality, and focus on the bigger picture.
Q: How many hours do you work a day on average?
A: 18 hours a day
Q: To what do you most attribute your success?
A: I attribute our success to having clear goals and a long-term vision from the very beginning. Knowing where you want to go gives purpose to every decision you make and helps keep the business aligned, even during challenging moments.
Consistency has also been a major factor. Staying committed to our standards—day in and day out—creates momentum and trust. Whether it’s food, service, or leadership, consistency turns good intentions into lasting results.
Most importantly, I’ve learned to value time as the most important asset. You never get time back, and every decision you make leaves a lasting impact on the future of the business. Understanding that reality forces you to be intentional, thoughtful, and disciplined, because today’s choices shape tomorrow’s outcomes.
Q: How do you go about marketing your business? What has been your most successful form of marketing?
A: We use all of the core marketing channels that matter in the restaurant industry today—Instagram, Google presence, partnerships with hotels, and other traditional and digital platforms that help drive visibility and awareness. These tools are essential for reaching new guests and staying relevant in a competitive market.
That said, our most successful form of marketing has always been the guest experience itself. We place the highest priority on making sure every client leaves the restaurant feeling like they just had the best dining experience of their life. When food, service, and atmosphere come together at that level, guests naturally become ambassadors for the brand. Word-of-mouth, repeat visits, and genuine recommendations have proven to be more powerful than any paid campaign, and that’s something we take great pride in across all of our locations.
Q: Where did your organizations funding/capital come from and how did you go about getting it? How did you obtain investors for your venture?
We had been planning to expand the brand for quite some time, and our long-term success in Italy made that possible. After operating successfully for many years and building a strong, profitable foundation, we were able to reinvest in ourselves and fund the next phase of growth.
Our expansion into New York City was supported primarily through internal capital and trusted partners who believed in our vision and track record. Having decades of proven results, consistent performance, and a clear hospitality philosophy made it easier to earn confidence and secure the right support. Rather than seeking rapid outside investment, we focused on sustainable growth backed by experience, trust, and long-term thinking.
Q: What is the best way to achieve long-term success?
A: The best way to achieve long-term success is by never losing focus on the guest experience while surrounding yourself with the right people. No strategy, expansion plan, or marketing effort matters if the customer doesn’t walk out feeling genuinely impressed. When food, service, and atmosphere consistently exceed expectations, trust and loyalty follow.
Equally important is building a team that is passionate, hardworking, and aligned with the ethics and vision of the business. Finding people who genuinely care about hospitality and take pride in what they do ensures that standards are upheld every single day. When the right team delivers the best possible experience to every guest, long-term success becomes sustainable rather than accidental.
Q: Where you see yourself and your business in 5 – 10 years?
A: In the next five to ten years, our goal is not only to continue expanding in New York, but to establish a presence in major cities across the world. We see La Piazza growing into a global hospitality network—one that is rooted in the same values and standards that defined us from the beginning.
As we expand, our focus will be on growing our team alongside our footprint, bringing in passionate people who understand and believe in our vision. Most importantly, no matter how large we become, the priority will remain the same: continuing to deliver the experience we want every single guest to have when they walk into our restaurants. Growth, for us, is about scale without losing soul
Q: Excluding yours, what company or business do you admire the most?
A: One company we greatly admire is Four Seasons Hotels and Resorts. What sets them apart is their unwavering commitment to hospitality across every location and in every form it takes. No matter where you are in the world, the experience feels consistently thoughtful, refined, and personal.
They’ve mastered the ability to scale without losing attention to detail—ensuring that service standards, guest care, and overall experience remain exceptional whether it’s a hotel, resort, or residence. That level of consistency and dedication to hospitality is something we deeply respect and strive to reflect in our own approach as we continue to grow.
Q: How important have good employees been to your success?
A: Good employees have been essential to our success. Hospitality is ultimately a people-driven business, and no vision or concept works without the right team behind it. Our employees are the ones who bring our standards to life every day—through service, attention to detail, and genuine care for our guests.
We focus on building a team of people who are passionate, hardworking, and aligned with our ethics and vision. When employees believe in what they’re doing and take pride in their work, it shows in the guest experience. That alignment is what allows us to deliver consistency across locations and create the welcoming environment we’re known for.
Q: How long do you stick with an idea before giving up?
A: We believe in giving ideas a fair chance, but we also believe in being honest with results. If something is working—creating value for the customer and contributing to the business—it’s worth refining and investing in further. If it isn’t delivering measurable results, we don’t hold onto it out of pride or habit.
Entrepreneurship requires discipline as much as creativity. Knowing when to double down and when to let go allows the business to stay focused, efficient, and forward-moving. Every decision has a cost, so we prioritize ideas that prove their value and support long-term growth.
Q: What motivates you?
A: What motivates us most is knowing that our restaurant is a place where people come to celebrate life’s moments. Every day, we host birthdays, anniversaries, family gatherings, business milestones, and meaningful time shared between friends.
That responsibility drives us to create an environment where every occasion—big or small—feels special. Guests trust us with moments that matter to them, and that pushes us to go beyond great food and service. Creating a space where people can truly enjoy their time together and leave with lasting memories is what motivates us to keep raising our standards.
Q: What are your ideals?
A: Our ideals are rooted in consistency, integrity, and genuine hospitality. We believe in doing things the right way every day—serving great food, providing top-level service, and creating an environment where everyone feels welcome and respected.
We value hard work, accountability, and staying true to our vision, even as we grow. That means making thoughtful decisions, treating both guests and employees with care, and never compromising on quality for short-term gain. At the core, our ideal is simple: to build a business that people trust, enjoy, and feel proud to be a part of—whether they’re dining with us or working alongside us.
Q: How do you generate new ideas?
A: We generate new ideas by staying closely connected to our guests and our day-to-day operations. Being on the floor, listening to feedback, and observing how people interact with the space gives us constant insight into what can be improved or refined.
At the same time, we rely on experience and reflection—looking at what has worked well in the past and adapting it to the present. Ideas don’t come from chasing trends, but from understanding what guests value most and finding better ways to deliver that experience while staying true to our vision.
Q: How do you define success?
A: We define success by the experience we create and the consistency with which we deliver it. When guests leave our restaurants feeling welcomed, valued, and genuinely satisfied, that is success. The ability to earn their trust and become a place they return to for meaningful moments matters more than any short-term metric.
Success also means building something sustainable—developing a strong team, maintaining high standards, and growing without losing our identity. Financial growth is important, but it is a byproduct of doing everything else right. For us, true success is long-term: loyal guests, passionate employees, and a reputation built on integrity and hospitality.
Q: How do you build a successful customer base?
A: We build a successful customer base by focusing on experience first. When guests consistently receive great food, exceptional service, and a welcoming atmosphere, they naturally return and bring others with them. Trust and loyalty are earned over time through consistency, not promotions.
We also pay close attention to feedback and use it to refine what we do. Listening to our customers helps us understand what matters most to them and allows us to evolve without losing our identity. By creating meaningful experiences and making every guest feel valued, we turn first-time visitors into long-term customers.
Q: What is your favorite aspect of being an entrepreneur?
A: My favorite aspect of being an entrepreneur is the ability to create experiences that genuinely impact people. There’s something deeply rewarding about building a space where guests come together, celebrate meaningful moments, and feel taken care of from the moment they walk in.
Entrepreneurship also allows the freedom to turn vision into reality—to make decisions, set standards, and continuously improve the experience. Seeing an idea come to life through a team that believes in it, and watching guests respond to that effort, is what makes the journey fulfilling.
Q: What do you feel is the major difference between entrepreneurs and those who work for someone else?
A: The biggest difference is responsibility and mindset. Entrepreneurs carry the full weight of every decision—successes and failures alike—and understand that the outcome ultimately rests on their choices. There is no off switch, because the business is always moving, evolving, and requiring attention.
Entrepreneurs think long-term and take ownership beyond defined roles or hours. While both paths require hard work and dedication, entrepreneurs are driven by vision and accountability, constantly adapting and making decisions that shape the future rather than simply executing tasks within an established structure.
Q: What kind of culture exists in your organization? How did you establish this tone and why did you institute this particular type of culture?
A: Our culture is built around respect, consistency, and genuine hospitality. We’ve created an environment where high standards are expected, but people are supported and valued. Everyone on the team understands that great food and great service go hand in hand with how we treat one another.
This tone was established by leading through example. From day one, we made it clear that passion, hard work, and alignment with our ethics and vision matter just as much as skill. We instituted this culture because hospitality is ultimately about people—both guests and employees. When the team feels respected and motivated, that energy carries through to the guest experience, creating the welcoming atmosphere we strive for every day.
Q: In one word, characterize your life as an entrepreneur.
A: Consistency
Q: How did you decide on the location for your business?
A: When choosing locations, we focus on being in well-known epicenters of major cities—places that naturally bring people together. Visibility, energy, and relevance matter, especially in hospitality, where being part of the city’s rhythm enhances the overall experience.
Equally important is accessibility. We make sure our locations are easy to reach and welcoming to everyone, whether guests are locals, professionals, or visitors. A great location should feel natural and convenient, allowing people to enjoy the experience without barriers. That balance between prominence and accessibility is what guides our decisions.
Q: Do you believe there is some sort of pattern or formula to becoming a successful entrepreneur?
A: Yes, we do believe there is a pattern. Success consistently comes from having a clear vision, maintaining high standards, working relentlessly, and staying adaptable. Entrepreneurs who focus on consistency, listen to their customers, build strong teams, and make thoughtful long-term decisions put themselves in the best position to succeed.
That said, timing and luck also play an important role. Being prepared when the right opportunity presents itself can make all the difference. While you can’t control timing, you can control your readiness. The most successful entrepreneurs combine discipline and strategy with the ability to recognize and act on opportunities when the moment is right.
Q: What are some of the biggest mistakes you’ve made?
A: One of the biggest mistakes we made early on was trying to do too much ourselves. Working long hours without efficient time management can feel productive, but it often leads to burnout and limits growth. We learned that being busy isn’t the same as being effective.
Another major lesson was not delegating soon enough. Holding onto too many responsibilities slows both the individual and the business. Learning to trust the right people, delegate properly, and focus on higher-level decisions has been essential to improving efficiency and building a stronger, more sustainable operation.
Q: How can you prevent mistakes or do damage control?
A: Once we identify a problem, the key is recognizing patterns early. We focus on building systems that allow us to spot recurring issues quickly and respond with clear, immediate solutions. Having structure in place turns mistakes into learning tools rather than repeated setbacks.
Equally important is staying open to input from everyone—regardless of role or position, both inside and outside the business. Valuable insights can come from anywhere. Encouraging open communication allows issues to surface sooner and helps us make better, more informed decisions. That combination of systems and openness is how we prevent mistakes and manage challenges effectively.
Q: If you were conducting this interview, what question would you ask?
A: I would ask: How has the hospitality industry changed over the years, and how have you adapted to those changes?
It’s an important question because the industry is constantly evolving—guest expectations shift, technology advances, and standards rise. Understanding how a business adapts while staying true to its core values says a lot about its leadership and long-term vision. Adaptability, paired with consistency, is what separates businesses that last from those that fade.
