We had the good fortune of connecting with Fabrizio Bianconi and we’ve shared our conversation below.

Hi Fabrizio, what do you attribute your success to?
Our guests really understand authenticity. Some of our regulars are incredibly well-traveled people that have dined at some of the best restaurants on the planet. They appreciate the quality that we offer. We believe in less ingredients – organic, if possible, hormone and antibiotic free – and highlighting the ingredients to showcase beautiful flavors. We attribute our success to a combination of a well-curated wine list, great ambiance, good vibe, and warm hospitality with a true appreciation for the guest. Today, people have so many dining choices. It is a testament to our success to have someone choose our restaurant, especially if they come back time and time again. How can you not appreciate that?

What should our readers know about your business?
When I started Via Veneto, I was very young. My thought process was very simple, pure. I wanted to open my restaurant in America. I had a lot of experience working in various restaurants – from wedding banquets to small private dinners to upscale intimate restaurants – both in Europe and in Los Angeles. I knew I would be able to pull it off, and Via Veneto is celebrating more than 20 years in business, which I attribute to several factors. First, I have a love for my work. With love, everything comes out better. After that, it’s quality, quality, quality. I believe that when you buy the highest quality products available on the market – from prime meats to wild-caught fish and organic produce – there’s very little transformation that needs to happen before ending up on a plate. It sounds simple, but guests like good food and warm hospitality.

When I first came to LA, I only had $1,400. And I didn’t have a budget back then, as I just wanted to own one of the best Italian restaurants in LA. Our financial resources were very limited. After we spent almost all the available capital towards the purchasing of the restaurant, we had almost ZERO left to run the restaurant. I remember we would pay our vendors with my little credit card that I would quickly pay off to re-use with another vendor. Back then, my lifestyle was not a priority, and I put every bit of myself into the restaurant.

I’ve taken risks. In fact, I’m a big believer in risks, with the true ability lying in the ability to control the risks – making a good risk assessment. But I believe that if the risks aren’t part of the deal, it is not a good deal.

Along the way, I’ve found an incredible team that has become like family, that treats Via Veneto as their own. For example, Simone, our Sommelier and Head Waiter, owns the restaurant floor. In the middle of dinner chaos, he remains calm and still somehow provides superior service with a polite and charismatic personality. Every team member brings something to the table (literally) that amplifies the Via Veneto experience.

Who else deserves some credit and recognition?
I’m from a middle-class family in Rome. Growing up, my parents made sure we had everything we truly needed, but we had no extra luxury. I grew up knowing the value of money, which has become a valuable lesson as an adult. I was taught how to budget, ask for multiple bids, compare options, etc. They, perhaps unknowingly, helped me become the businessman that I am today, while also forcing me to become a dreamer.

Website: https://www.viaveneto.us/

Instagram: https://www.instagram.com/viavenetosantamonica/

Facebook: https://www.facebook.com/ViaVenetoSantaMonica/

Image Credits
Via Veneto

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