THERE is nothing quite like the frenzy of preparing for the opening of a new restaurant to set the tone of an interview in high energy.
Loud volume, busy work aisles, kitchen clatter and intense evaluation by the head chef at the bar over dishes that can cure any gastronomic cravings (while being something your ‘Nonna’ would approve of) made up the colourful atmosphere at the flagship outlet of Roberto’s 1020 Osteria in Bangsar Shopping Centre.
“Feeding people is a very personal relationship,” said Petra Cucina chief executive Roberto Guiati, when met as he monitored the setup of his latest Italian restaurant just days before its scheduled launch for the public on Saturday, December 19.
Gastronomic identities
The restaurateur who has been in the food & beverages (F&B) business for almost eight years shared that there is nothing more exhilarating than having to introduce to avid diners a place where they can count on “consistent service and – food – quality.”
“Customers want to return to restaurants with the same dining experience they had experienced before, and if that is not the case, they will immediately forget about you because people are just spoilt for choices when it comes to food,” said Guiati.
Having noted the growing food scene (for city dwellers at least) as exciting, Malaysian diners have truly become “more demanding, in a good way, because it simply means that they are more knowledgeable in what they enjoy eating.”
“When I first came here, sometime 14 years back, there were very few authentic Italian restaurants that had good service. Customers were not as familiar with what real Italian food should be and the percentage of those who truly knew were only ones that have travelled to Italy,” he added.
“[Today] That has changed where even young people are more well-versed with their cuisines. This is where the demand gets higher over time, which makes the pressure (for restaurateurs) also higher."
Not one to back down from such a challenge, Guiati said: “This pushes us to upgrade ourselves all the time and to work on recipes just to keep things interesting and fresh without compromising on the food quality.”
Another area of growth that he notes seeing is the food industry’s supply chain. It has improved to the point where kitchens can source for the top ingredients for the best meals, “so there is no excuse to not run a high-quality restaurant”.
From Ferrara to Bangsar
Staying true to offering traditional northern Italian fares, Roberto’s is designed to celebrate moments with friends and loved ones with food meant for sharing and bespoke cocktails prepared by a professional mixologist.
The restaurant aims to preserve classic and traditional Tuscan and Emilian recipes that are still very much in use in many home cooking.
“When we talk about authenticity with regards to Italian cuisine, it all boils down to staying true to the recipe, without compromising the original taste to appeal to the local palate.
“Our food offerings are friendly – typical from the region where I (and the head chef, whom Guiati has known for 10 years and working together for 5 years) grew up in,” said Guiati.
“The fine dining aspect comes through the ingredients. What we hope to highlight to our potential customers would be: you do not have to necessarily come to Roberto’s and dress up all the time to enjoy a high-end meal. There is no stopping them from enjoying the same food quality and service experience without spending a fortune.
“You will be guaranteed [here at the restaurant] to have an excellent quality of wholesome kind of family-oriented food with similar level of attention at a fine-dining restaurant for whatever the celebration or occasion may be,” he added.
Among the various offerings that diners can look out for include the pizza selection ranging from classic to the gourmet. They are prepared by chef Cristian Grandi who carefully crafted the recipes along with more than 90 other menu items available for a hearty feast.
“He [chef Grandi] knows how to combine ingredients in a way that other people won’t normally think of – so you will definitely get options more than just your usual margherita and pepperoni,” said Guiati.
On launching the restaurant during the pandemic, Guiati said: “It’s a tough year for many businesses and when one closes, it’s definitely sad to hear, but we recognised there is an opportunity in the market still especially in the area where we decide to base ourselves for the first (of many) launches under Petra Cucina because diners are ready for new places and stylishly urban ideas after a year of not being able to enjoy life as they normally would.”
"We are starting to see things getting better (businesses picking up) with a lot of new concepts being initiated (which gives us the drive), but what will make Roberto’s stand out is that it truly upholds the authenticity and original of the Italian flair and hospitality – loud, welcoming, friendly (and proud),” he added.
“We try to bring that to an area (Bangsar) that is totally not familiar with – that is, at least, in my opinion.”
Forward-looking
According to the chief executive: "Petra Cucina definitely has plans to expand. We see ourselves as dynamic and forward-looking F&B developers and operators.”
“As an extension, we plan to open whisky and cigar lounges, which will also incorporate entertainment features (live music, and comedies) on top of quality food.”
“For Roberto’s specifically, the chain expansion will happen next year as soon as international borders are open, with the first one being in Singapore – definitely excited for that phase. We have already identified a location, and it’s just a matter of being able to travel to start finalising things,” added Guiati.
Sharing about how Petra Cucina (the Food & Beverage business operator of the Petra Group) and Zenzero Group (known for having established Zenzero Restaurant & Wine Bar in 2013) partnership came about, Guiati highlights that it’s a marriage of like-minded visions.
“When I met and discussed with the chairman and group chief executive of Petra Group, Datuk Dr Vinod Sekhar, we immediately clicked and had a commonality of painting our path in the food & beverage scene together with a ‘go big or go home’ approach—him wanting to invest in F&B and myself in expanding—of taking the Roberto’s brand along with other dining destinations, Zenzero and Luce Osteria Contemporanea (listed as one of the Top 10 Pizzerias in Asia by Italy-based '50 Top Pizza 2020' awards), to another level. In other words, if we are going to do it—we are going to do it properly,” shared Guiati.
“A lot of great memories and experiences were made at restaurants and I really love the togetherness that it brings, from ensuring the warmth in the kitchen to the front house staff and of course our diners. You never really know who you can meet or the opportunities you are able to garner,” he added.
“These are just some of the elements that make a restaurant truly honest and authentic, which embodies the identity of Roberto’s.” – The Vibes, December 16, 2020
