Chef Roberto Explains the effects of COVID-19 in Genoa, Italy

Interviewee: Chef Roberto Loi

Food Startup Help has reached out to several business owners, chefs, and experts in the food industry to see how they’re adjusting to the changes that coronavirus has imposed on this industry. We have conducted an interview in a Q&A format.

For today Food Startup Help is featuring Chef Roberto Loi. Chef Roberto Loi works in two restaurants in Genoa, Italy called Trattoria dell’ Acciughetta and Quelli dell’ Acciughetta. In this interview, he explains how Italy is responding to the pandemic and what he looks forward to once this hardship is behind us.

FOOD STARTUP HELP: What is happening in your business now given the COVID-19 virus?  Are you still able to work?  
In Italy legislation made it mandatory to stay closed until the end of the pandemic, it’s a difficult situation, but for the good of our customers and ourselves, this was the best decision to limit the infection between citizens.

FOOD STARTUP HELP: What are your hopes for the near future in terms of your work?
In the future, I hope to turn back to work as soon as the situation becomes better.
I also wish everyone can open back up without any problem. Opening for the first time since the pandemic could be difficult because there will still be fear of public places, but I'm positive that everything is going to turn back to normal before the COVID-19.

FOOD STARTUP HELP: If we had not had the virus change our lives, what had you been seeing as the most important food/beverage related trend(s) in what you do?
I think that a lot of people are open to new concepts of cuisine, more elastic and innovative, we are trying to experiment with new versions of traditional dishes and recipes always paired with wine. 
Regarding beverages, our wine cave is always new, with small producers, always following quality and innovation, and trying to search the best quality/price.

FOOD STARTUP HELP: What do you think was driving these trends in the food//beverage industry or educational system?  What did people want?
I believe social media is teaching a lot about new food, cultures, and trends. We are always more connected; we learn new ways to prepare food and always new wine producers to try!
People want someone who can describe and teach how to prepare a recipe in the easiest way, someone who can teach without crazy difficult ways.
 
 FOOD STARTUP HELP: Do you have any specific hopes or expectations for what will happen when we get through the economic impact from the COVID-19 virus?  What do you think people will want?
Of course, there are going to be hard times, we will need to be prepared, in summer we usually work with tourists and we already know that will not be possible this season. Like, everyone, we will need a new plan with new ideas.
Right now, there's a lot of solidarity, we are working together to have a better life after this pandemic. Personally, I cannot wait to eat in a new restaurant after this is behind us!

FOOD STARTUP HELP: Is there anything else you would like to add, or for potential food industry professionals, entrepreneurs, students, and/or your customers to know?
I would like to thank Food Startup Help for this interview and for everything they are sharing on Instagram and Facebook. I also would like to greet my colleagues all over the world, hoping to see them as soon as possible and hope that we will be able to cook together again soon.
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Follow along with Chef Roberto on Instagram and his hashtags at #bob.wine.chef  #quellidellacciughetta  #trattoriadellacciughetta