Interview with Marcello Distefano, CEO of the San Carlo Group

Tweet

Marcello Distefano, CEO of the San Carlo Group, shares insights into the brand’s ambitious international expansion plans for 2025.

With the group making its highly anticipated debut in the U.S. with a new Miami location, as well as opening restaurants in Morocco, Egypt, and Bahrain, Marcello discusses the significance of these new markets, the essence of San Carlo’s timeless Italian cuisine, and what sets the brand apart in the competitive luxury dining world.

We dive into the group’s commitment to quality, the importance of authentic Italian ingredients, and how they continue to elevate the dining experience with every new opening. As San Carlo celebrates 20 years of success in Manchester, Marcello reflects on the journey so far, offering a glimpse of what’s next for this renowned, family-run group.

Marcello, San Carlo Group is making bold moves with your international expansion in 2025. How do you feel about launching your first US location in Miami, and what does this milestone mean for the brand? 

We are extremely excited about our first venture into the US. We have been operating in the Middle East for over a decade now and this very much feels like the next step on our journey. Though we are fully aware that success in one state doesn’t guarantee success in another, Miami itself is such a vibrant, creative place but also a very competitive market.

The San Carlo Group has been a major presence in the Middle East and Asia for years. What makes now the right time to expand into new markets like Morocco, Egypt, and Bahrain?

We love Bahrain and already have a San Carlo Cicchetti there. The new Signor Sassi site is very exciting especially as we will also be launching our first after dinner lounge ‘Sassi’s’. Egypt is a very exciting market. There is a huge amount of development not just in New Cairo but also along the north coast. Again Morocco is emerging as another great market not just in the obvious Marrakesh bit in Rabat and Casablanca.

Can you tell us more about how San Carlo plans to blend traditional Italian flavours with contemporary dining in its new global locations, particularly in Miami?

We have also been traditional. Simplicity is key to what we do. The flavours don’t change. We may present in a slightly contemporary way but our cooking is simple. We focus on sourcing the best ingredients available to us. Italian food is all about those ingredients.

San Carlo’s Manchester flagship is preparing to celebrate 20 years. How do you think this anniversary reflects the evolution of the brand, and what changes will the upcoming refurbishment bring to the restaurant?

We create restaurants that we want to be around for decades. San Carlo has always appealed to all generations and demographics. We are not interested in following fashions; we want to be the neighbourhood restaurant that has a place in people’s hearts. Our refurbishment is to elevate what is already there. We don’t want it to become something else as we believe we would lose the magic that has continued to be successful for the last 20 years.

Cicchetti Piccadilly is relocating to a new, larger site in London. What can guests expect from this new location, and how will it differentiate itself from the original? 

In fact we are moving just a little further down the road opposite Burlington Arcade. The new location will look very different to the original. It will still have a long statement bar but we have had a lot of fun with the design. Expect bold colours. It will have a ton of personality!

Given the successful international expansion San Carlo has seen in cities like Dubai and Riyadh, what are some of the key factors that you believe contribute to the brand’s success in these diverse markets?

People make the difference. The teams in all of these locations focus on the customer experience. They bring the restaurants to life and create the bond with the guest.

What role does quality, seasonal Italian ingredients play in the San Carlo experience, and how do you ensure consistency in delivering this high standard across multiple international locations? 

Quality is at the forefront of everything we do. It has always been unquestionable; achieving consistency is the biggest challenge. Especially as different markets have different sourcing challenges.

Looking ahead, what’s next for San Carlo Group after this major round of global openings? How do you envision the next phase of growth for the brand?

We continue to grow organically. If the right opportunity comes along we go for it. If not, we are happy to wait. It’s important that we get it right first time.

For more, please visit: https://sancarlo.co.uk/