Interview with Stefano Middei,
A Five-Star Philosophy
As Winvian’s Food and Beverage Manager, Stefano Middei brings his five-star philosophy to everything he does. While a typical day involves tasks that range from staffing, ordering, and menu production to a meeting with a wine producer to learn more about new offerings or plan a tasting, Stefano keeps his focus on service to others. Read on to learn more about the people-first mentality at the center of Stefano’s approach to providing five-star hospitality, once guest at a time.
Q: Tell us about your background. What was food culture like in your family?
A: I was born and raised in Rome. When you come from Italy, the food culture is in your DNA. Even if you are not a foodie, you experience such a variety of food every day that it becomes a part of who you are.
My mom always cooked at home and I witnessed cooking three times a day, learning about what goes into making delicious seasonal food. My parents were from a small town outside of Rome and we spent Sundays there with extended family. They cultivated food for their own personal use. This taught me about the importance of seasonality and sharing. When it is green bean time, meals feature green beans. You get so much you have to give some away.
Q: What elements of European culture do you bring to your work at Winvian?
A: I have a personal sense of commitment to my place of work. My guests. My staff. That is very European. I don’t see people as numbers. I see them as human beings. The human element always comes first.
Q: How do you connect with guests at The Restaurant at Winvian?
A: First of all, through courtesy and professionalism. You have to show each guest that you care about them and that you enjoy what you do. This has an impact on their experience. Guests can tell when it is a genuine interaction and that provokes positive emotions. I love what I do and there is nothing more rewarding than seeing people happy.
Q: How would you characterize the relationship between the front of the house and Chef Eddy’s kitchen.
When I moved to London in 1994, I started working in the luxury hotel industry and learning about the back of house, learning more about gourmet food, and how a fine-dining kitchen operates. Though I never worked in the kitchen, I understand it, so Chef and I work in good synergy. After working together for several years, each of us knows what works well for the other. We are united in wanting to have a consistent service—that means keeping it simply elegant and not overly complicated. I don’t want to change a winning team.
Q: Tell us about the recent renovation at The Restaurant. What change are you most excited about? How is guest feedback so far?
I am excited for every single change that has been made. It started with chairs—I wanted something that would pop for guests to say “Oh! This looks different!” The new chairs have a gray-green velvety color that is comfortable and elegant. Some dining rooms have new wallpaper and new drapes, and the floor got refinished. The main changes were in the Long Dining Room. The brand new wallpaper there made a big difference in the aesthetic of the room.
Our guests are very happy with the changes. It really looks beautiful. I feel like I got a new toy.
Q: What do you love most about your work?
I find the service side and guest interaction to be most rewarding. I have been at Winvian for twelve years and there are a lot of repeat guests. I like them to see that I am still here, still active and will always take good care of them.
From London, to Rome, to Connecticut, I have worked in five-star restaurants and hotels. I try to surprise people with the courtesy and knowledge that I put in. I remember guests. I remember what they ate, and how they liked it prepared. I always remember the wine and what they enjoyed drinking. When you work in a Relais & Châteaux, you have to act as such. When you are a five-star person, you have to be five-star all the time. Hospitality becomes who you are and what you do. It’s a way of life.