Profile: Dario de Angeli on the Role of Innovation in Hospitality
Dario de Angeli is a celebrated culinary artist renowned for his innovative dining experiences at Cube Kitchen, Est Est Alea, Clico Boutique Hotel and SEC Restaurant. He has wracked up over 30 years of experience in the hotel, restaurant and hospitality industries, both locally and internationally. Dario has honed his craft across diverse settings – from deserts to five-star establishments – and contributed to the development of numerous successful brands.
Today, Dario shares insights from his years of experience in conceptualising and managing dining establishments and a boutique hotel. He highlights the importance of maintaining a clear vision and fostering creativity in teams. He also shares advice on embracing the challenges of pushing the boundaries of culinary and service excellence.
Why is innovation so important to you?
Innovation is not just a buzzword; it’s the quintessential DNA of any successful restaurant. Over the years, I’ve seen countless establishments rise and fall and the common thread among those that endure is their relentless pursuit of improvement and differentiation. In a sector where consumer preferences shift rapidly and competition is fierce, the ability to innovate consistently is what separates the extraordinary from the ordinary.
How do you craft a unique dining experience?
The journey toward building something truly unique begins with a clear and unwavering vision. As a restaurateur, you must deeply understand the concept you want to bring to life. This isn’t a responsibility you can delegate; it’s your vision, and you need to be intimately involved in every aspect of its execution. Study your chosen style, know its intricacies and be prepared to defend it against the inevitable outside influences that will try to sway you. Too often, I’ve seen concepts diluted because of a desire to appeal to the masses. But the truth is, there’s no value in copying what others are doing. Originality is where real success lies.
Being aware of trends – both locally and globally – allows you to gauge the market and strategically position your offerings. However, it’s important to resist the temptation to chase what’s popular at the expense of your identity. Staying true to your concept, even when it means taking the harder path, is key to establishing a brand that stands out.
What is your approach to maintaining excellence in your restaurant?
When I look back on the history of great restaurants, the most striking feature is their ability to evolve. Plating styles, ingredients and even the atmosphere of a restaurant are in a constant state of flux, reflecting both the changing times and the continuous pursuit of excellence.
How do you handle failure when pursuing new ideas?
Taking risks is an inherent part of innovation. Over the years, I’ve pursued many ideas, driven by the belief that they would succeed. Some did and others didn’t. The key lesson I’ve learned is that you need to recognise when something isn’t working and be willing to pivot or abandon the idea altogether. It’s a delicate balance between staying true to your vision and knowing when to cut your losses.
What is the key to long-term success in the hospitality industry?
The ability to innovate consistently is what defines success in the hospitality industry. It requires a steadfast commitment to your vision, a willingness to take risks and a relentless pursuit of improvement. Those who dare to innovate will lead the way, shaping the future of dining and creating experiences that resonate with guests long after the meal is over.
