Pathways: Peter Narizzano, shop manager, Sam's Larder

06 January 2022 by
Pathways: Peter Narizzano, shop manager, Sam's Larder

The shop manager tells Lisa Jenkins how he got his start in hospitality cooking at a ski chalet and about opening Sam's Larder, the little sister to Sam's Riverside in Hammersmith

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

Alongside my A-Levels I did a cookery class as an extra option. I then attended the 12-week certificate course at Ballymaloe Cookery School with Darina and Rachel Allen as my teachers.

I went straight on to the French Alps to cook in a ski chalet. However, my degree at the University of Bristol was in politics – one of my other interests.

Did you do any work experience in the industry at a young age?

Being responsible for looking after 10 guests in a ski chalet at 18 years old was a good challenge. I also assisted both front and back of house at numerous events throughout my student days, which were fun and gave me invaluable experience.

What was your first job?

An assistant decorator helping paint the corporate hospitality boxes at Adams Park in Wycombe.

What initially attracted you to working in hospitality?

Food and drink have always been a major interest and I grew up in a large family, so there was a huge emphasis on cooking and hosting friends. My parents also loved eating out and travel, which sparked a fascination with restaurants and hotels.

Hospitality is a people-orientated pursuit. It offers the chance to work as part of a team of people from all backgrounds and nationalities, and as a team you come together each day to give customers a positive and memorable experience.

Who was your role model in hospitality? Darina Allen, for sharing her incredible knowledge and love of food while I was at Ballymaloe. Jeremy King and Chris Corbin were very kind employers during my time in their restaurants.

It was fascinating working for two such revered figures in the industry and trying to meet the high standards they set. I have also known my current employers, Sam and Fanny, for many years and have learned so much from them.

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

It has largely been instinctive rather than strategic. I have followed my interests and taken the advice of those I trust.

Could you talk me through the steps in your career in hospitality?

I grew my catering business over five years to the point where it needed investment to take it to the next level. At that point I took the opportunity to open a neighbourhood café with two business partners. It was a bold undertaking and I have lots of fond memories of the two years it was open.

Ultimately, a larger operator came along with an offer to take the lease. A little chastened, I decided to get more experience with a highly regarded operator, and jumped at the chance to work at Corbin & King, first at the Wolseley and then at Colbert.

Unfortunately, this was cut short by the pandemic, but it created the opportunity to open Sam's Larder with Sam and Fanny as part of their response to the challenging times and contribute to life down by the river in Hammersmith.

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

It is a common gripe, but the long and unpredictable hours can prove challenging, especially with a young family. Leaving work at 1am suits some but not others. As a morning person rather than a night owl, my new working week is rather more regular, and I am extremely grateful for that.

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

I would encourage them to adopt an upbeat, friendly and flexible attitude to their work. Hospitality tests so many different faculties, but a great attitude and willingness to learn go a long way.

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

Absolutely, yes. Hospitality can be a hugely rewarding career and there is the opportunity to move in so many directions, as my current role demonstrates. It certainly keeps you on your toes.

Who inspires you in the industry?

Any hospitality business owner who has experienced the unfathomable challenges of the pandemic is an inspiration. I have witnessed it at first hand with Sam and Fanny adapting so admirably. Sam's Larder is one example of how creative they have been to help their young business weather the storm.

My former boss Jeremy King became an extremely articulate spokesman for the hospitality industry during those tough times. Even under such uncertainty he still took the trouble to write a handwritten letter to wish me well in my new role, which I will always appreciate.

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