The Pursuit of Hospitality: ICE Alum Tony Trincanello

The Pursuit of Hospitality: ICE Alum Tony Trincanello

 

By Carly DeFIlippo

 

Some of us are just born with the industry in our blood. Tony Trincanello started off as a busboy at 16, and by age 20 was already staging at a winery in Veneto, Italy. After graduating from ICE and externing at the legendary Le Cirque, Tony launched a successful catering company, worked as a wine consultant and eventually became the Food & Beverage Director at Santa Monica's Huntley Hotel. His latest venture, The Roost at LA Farm revitalizes one of the region's classic culinary landmarks.

Tony Trincanello 1

Take us through a typical day in your working life.
A typical day begins at about 5:30 am with a quick surf session (I did move out here to live on the beach!) or a trip to the gym. Then I'll play with my daughter for a bit and head to the restaurant around 10. There, I'll meet with Chef Johnny, go over the menu changes for the day, reservations, events, check on staffing, then execute a busy lunch service. At lunch service, I'm on the floor almost the entire time, making sure tables are bussed and food is served efficiently. Then I try to sit for quick lunch with Chef and our other partner Laura—but I often get interrupted by someone trying to sell me a new bottle of wine!

 

Then, before the dinner service, we go over menu changes, service notes and I’ll usually open up a bottle for the staff to taste and discuss. Dinner starts with a pretty busy happy hour in the bar/lounge, so I’ll usually get behind the bar to help out and try out some new cocktails or wines on our guests. Then I’m back to working the floor, talking to guests, selling wine and helping out wherever I’m needed. (I usually just describe my job as a glorified busser!) But, in truth, even when I’m helping bus, it’s because that’s a more natural way to interact with guests, rather than bouncing from table to table asking the hollow question “How is everything”? Then I sit down for dinner around 10, finish the bottle we opened before our dinner shift and head home around midnight. They’re long days, but this is the life I’ve chosen.

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