Pathways: Salvo Russo, general manager and head of wine for Heliot Steak House at the Hippodrome

The general manager and head of wine for Heliot Steak House at the Hippodrome talks to Lisa Jenkins about how his global travels built his career

 

Did you study a hospitality-related course at school, college or university?

 

I went to a hotel and management college near the stunning Amalfi coast, where I developed my knowledge and skills in food, beverage, nutrition and silver service. Once I graduated, I moved to London to pursue a career in hospitality here.

 

Did you do an apprenticeship in hospitality?

 

My school sent the strongest students to an apprenticeship in the north of Italy and I was lucky enough to be chosen for the scheme. I always wanted to be a chef, however during this apprenticeship I had a terrible experience with an executive chef – I was only 16 and lost my confidence.

 

While I didn’t want to be a chef, I still loved people and being in restaurants, so I decided to move to front of house instead.

 

Did you do any work experience in the industry?

 

My love for food and wine started at a young age as I was only 14 when I got my first job helping my best friend in his restaurant near the ancient city of Pompeii.

 

What initially attracted you to working in hospitality?

 

My favourite uncle was a chef who worked in New York. When I was a child he would tell us stories about restaurants in New York and it was like a fairy tale to me. I always wished that I could do the same.

 

What was your first job in hospitality?

 

My adventure in Britain started in a village just outside of London where I worked for a small Italian restaurant, Zinco. It was here that I developed my English skills and became familiar with the English dining culture.

 

Who was your first mentor or role model in hospitality?

 

Jimmy Thomas, president of the Hippodrome. Jimmy is nearly 90 years old and he still speaks with every guest and checks if they are having a good time. He cares so much and says he is still learning every day. An inspiration!

 

How did you decide on your career direction? Were there any experiences that encouraged you the take the route you have taken?

 

One of my most incredible experience was a road trip I did in North America, visiting different wineries. We started in San Francisco and end up in Seattle where we drove inland from Washington State to Red Mountain, which is a tiny appellation named after the red-hued native grass that grows on its slopes. That trip was what made me fall in love with the wine industry. I signed up for the Wine & Spirit Education Trust (WSET) diploma as soon as I got back to London.

 

Could you talk me through the steps in your career in hospitality to where you are now?

 

After a year at Zinco, I moved to London and worked at Stringfellows as a Champagne server, which was my first experience of silver service. I went on to work at Loch Fyne, a great experience where I learned how to manage a busy, high-volume restaurant before I moved to Heliot Steak House at the Hippodrome in 2012. I’ve been with the business for 10 years and in that time moved through the ranks to my current role. Alongside my work at the Hippodrome, I’m a WSET wine educator, teaching courses up to level 3, which I find incredibly rewarding. Last year, we launched Wine Club at the Hippodrome, which is an extension of this.

 

What industry networks have you been part of that have supported you in your career progression?

 

The Hippodrome supported me and mentored me, and the team supported me on my WSET journey. They have always believed in me and I will be forever grateful.

 

What are the biggest challenges you’ve faced working in hospitality?

 

When I first moved to London with very little money and unable to speak English I knew it was going to be a risk and a big challenge, but I was determined and excited for the future.

 

What advice would you give someone starting out in the industry?

 

Learn, be humble and have patience. Great things are coming.

 

What are your career goals?

 

I dream of one day becoming a master of wine.

 

Would you recommend a career in hospitality to your friends and family?

 

I’ve nothing but great things to say about this industry. People who work in hospitality develop discipline, promptness and the ability to take feedback. The work is fun and the world would be a better place if more people tried it.

 

Who inspires you in the industry?

 

My wife Hannah. She works in hospitality too and is very successful, but she is also a super mom and wife and runs her own online business too. She inspires me every day.