John Meadow is the founder and president of LDV Hospitality. He launched LDV in 2008 with its critically acclaimed flagship restaurant Scarpetta, and has since opened Sette in Knightsbridge. Sette, which means 'seven' in Italian, is New York City’s Scarpetta restaurant family's seventh location, and its first international opening; bringing authentic Italian food from the heart of Manhattan with its own inimitable flair.

The term Scarpetta is derived from the Italian tradition ‘fare la Scarpetta,’ which means to indulge in a meal down to the very last taste. Sette remains true to this philosophy by continuing in its tradition of sourcing excellent seasonal and local ingredients

1. What drove you into the food & beverage industry?

Restaurants and hotels are a social space for people to come together and enjoy life. I have been inspired and awed by this my whole life, at first by the romantic notion of creating that said space, and now by the human connectivity that it fosters. At age six I told my mother that when I grew up I would own the Plaza Hotel, in New York. Nearly four decades later, it is clear that I will not, but the same core passion for bringing people together remains absolute.

2. What are your thoughts on the current restaurant climate in London?

I think London is in an interesting moment of flux. It is clear that there is a real polarization between honest, charming restaurants and glitzy clubstaurants. Granted this is occurring in New York as well. Our business is the former, and London has wonderful gems. I think as the post pandemic dust settles the charming, authentic spots will remain and continue to define the London food scene.

3. You say that you founded LDV on ‘the ambition to bring the dream of “La Dolce Vita,” to every day life’, explain what this means to you?

‘La Dolce Vita’ means an every day, charmed life. It does not mean the fancy, exclusive life. Every day charm means finding inspiration and pure pleasure in the simple things like the perfect morning espresso from a properly impassioned barista, being taken care of with genuine warmth by the maitre d’ of your favorite restaurant, and indulging in too much good wine with friends after finishing a decadent meal in a restaurant with just the right lighting. This is what we aim to offer day in and day out with all of our restaurants, to give our guests and staff a simple, heartfelt, aspirational experience.

4. What piece of advice would you tell your younger self when entering into the restaurant business?

To act with intention. I was always, and will always be a dreamer, and I am grateful for that. My biggest failures came from acting impulsively to achieve a dream, rather than acting thoughtfully with intention to not only achieve the dream but to make it truly mean something. A great restaurant that slowly becomes an institution over ten plus years, our oldest being Scarpetta in New York City, now in its 15th year, is worth more than 100 new hot restaurants with uncertain futures. This is achieved by taking every decision no matter how small and acting with intention.

5. Where do you see the future of LDV?

The future of LDV is the international growth of our Scarpetta brand and creating new concepts at home in New York City. The goal is healthy, inspiring, and satisfying growth.

6. Where did your love of Italian food stem from?

My love for Italian food stemmed from my family. Whether nonna’s cooking at home, night’s out in New York restaurants, our childhood trips to Italy, it has always been Italian food, wine, and culture for me.

7. What is your biggest motivation?

My biggest motivation at this point in my career is to build a company that provides real careers, and growth in hospitality for my team. Their success is mine and together that is how we achieve our goals.

8. What would be your dream meal?

My dream meal is quite simple, and I try to have it as much as possible: it is going to il Matriciano in Rome with a big group of family and friends. Starting with Franciacorta, then fiori di zucca and Roman artichokes, followed by rigatoni alla matriciana with Habemus ( a local Laziale red blend) and then a bowl of ice cold cherries for dessert, and an espresso and Hoyo de Monterrey Epicure 2 cigar to finish. All while enjoying dramatic conversation about virtually nothing, and laughing all the way.

www.settelondon.co.uk

THE GUARDSMAN

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