Niccolo Rossi is a seasoned hotelier, from his beginnings as a pastry chef in Italy, to his current position as Assistant General Manager at Radisson Blu Hotel, Dubai Deira Creek. During his career, he has travelled the world and lived in 8 different countries.
Starting out in hospitality with a chocolatier apprenticeship in Italy 22 years ago, Niccolo Rossi has since held positions such as pastry chef, sous chef, executive chef, Director of F&B, Director of operations. He now holds the no.2 position at Radisson Blu Dubai Deira Creek, the oldest five star hotel in the city with 288 rooms, 15 F&B outlets, Spa and health club and a large M&E, Wedding and Catering operation. Over this time, his career has led him to live in 8 countries including; Italy, USA, Spain, Poland, The Netherlands, Libya, Egypt, Ukraine, Georgia, Latvia, Russia and the UAE.
Where did it all begin for you?
I was born in Florence in Italy and was first inspired by my mother. I always remember her cooking amazing food and organizing dinner parties with friends and family. From the age of 6-7 years, I started out with cakes. I can recall not enjoying the cakes I was finding and so I wanted to give it a try and make my own. Later at high school, I was arranging my own dinner parties to cook for friends. Cooking and hosting has been a passion of mine since childhood.
Where did you study? What was your first international role?
I began my professional training in hospitality with a chocolatier apprenticeship at Edouard Bechoux, Belgian Maitre Chocolatier in Tuscany, before gaining my chef certification in 2004. In 205, I travelled to Barcelona to become a fine dining pastry chef under Jordi Burton Espaisucre, Michelin Star. My first qualified position abroad came with the opening of an Italian restaurant in the southern part of Poland where I was hired as the executive chef . I had never opened a restaurant before, and I did not speak any polish, so it really pushed me out of my comfort zone.
Where have you lived the longest outside the UAE? What is it like to travel with a family?
I lived in Kyiv, Ukraine and in Georgia both for around 4 years. I’ve moved with my career, so as new opportunities and promotions became available to me, I have moved on to take them. I have a wife and son, who both relocate with me and fully support my career. Once you have the mindset that wherever you go you will make it happen together, then it’s not a big deal. For my son, he is now fluently speaking three languages, with knowledge of two more. He has a paramount of friends all over Europe, Eastern Europe and the Middle East.
What did you learn about hospitality or cooking from the countries you have lived in?
I think I have learned something from everywhere I have lived. When I worked in Ukraine, I really noticed the authenticity of the team there and their hanger for learning. The food there was very unique, it made it really hard to be on a diet. In Georgia, I really felt like I was at home. The social food habits are very similar to Italy, there is a real focus on gathering friends and family and cooking at home. Wine is just important to Georgians as it is to Italians. The Dutch really taught me what it means to have pride, in you food, yourself and your background. I still dream about Poland and the tasty stew dishes.
What advice would you give to anyone thinking of moving for their career?
If you have a passion in life, you have to follow it. Of course, nothing is simple, there will always be an element of fear, but if you have passion and integrity and the things that keep you grounded like your family and upbringing then you will be ok. Try to enjoy the best of what each country has to offer rather than trying to compare, and remember, if it does not work out, you can still go home.
