Name: Richard Trezzi
Location: New South Wales
“My service philosophy is to aim for perfection and remember that unfortunately, no matter how hard you try, some people cannot be pleased”
I was inspired to become a waiter… when I was in holiday with my family in Liguria, Italy. We went for dinner in a restaurant that was considered an institution. The waiters all impressed me because they were extremely elegant, very confident and knowledgeable. It was the first time I was more impressed with the service than the food, so I decided to start hospitality school.
I love my current role because… of the amazing team. They have made me feel part of the team from day one. Otto is big and busy with a lot of demanding regular customers that require attentive service, but that’s what I like most.
A great waiter is someone who… has passion. It’s very hard to keep working in this industry without passion and being able to perform and update your knowledge. A great waiter also has initiative and can quickly adapt to different situations.
An industry leader I admire is… Marilyn Annecchini, owner and licensee of Pilu at Freshwater. I admire what Marilyn and her husband Giovanni have achieved with their passion and hard work. She always been very supportive and believed in me from the beginning, speeding up my professional development.
By the time I’m 35, I’d like to… become a successful restaurant/venue manager who’s able to excel in every type of business and environment. My intention is to undertake various training such as WSET Level 2 and 3, Train the Trainer and the equivalent of my Italian hospitality diploma in business management.