Founder, Bottega Mediterranea, Italy/Malaysia
Tell us about Riccardo Ferrarotti.
I am loud and proud!
I am an extrovert. Sometimes, I talk too much!
You come from a wealth of experience in the food and beverage sector. You started off in Italy and that brought you all the way to China, Dubai, Hong Kong and now, Malaysia. How did you first embark on F&B and has this been a long-time passion? Did you know from the start, this is what you want to do?
It all started when I was in secondary school. I followed my friend and I embarked in the wrong school. I failed big time; I was only good with economics.
Followed that, my Pop asked what I want to do with my life, and suggested that I try culinary arts, as he did. Since I was a child I have been exposed to the art of cooking.
That was when my journey started – I really did not know what my path would be then. The only thing I was sure of was that my passion for cooking would take me everywhere around the world.
Bottega has a brilliant concept which combines the elements of a grocer and restaurant. This is something I’m sure many would agree – what Malaysia needed. What brings about that initiative?
It is such a simple concept. It started because I took my chance to import burrata (cheese) in Malaysia in 2009. I wanted and I still want to educate Malaysians on how to eat ham, cheese and salami. Bottega is a perfect “mess” – started by my messy, chaotic brain and character.
Restaurateurs who introduce and bring in their native food to a different country, somewhat becomes an ambassador of their country. Do you see yourself as this and how do you think you have helped Malaysians understand Italian gastronomy better?
It is a yes and a no – because I am politically incorrect haha.
It is easy to bring Italian produce into Malaysia.
I started to import some of the items because I wanted to share my love and knowledge of them – also, my passion to others – and it works!
Let’s step back to just a couple of years ago – COVID times. While many restaurants and eateries folded, Bottega still stand strong and not only that, but you also retained most (or all) of your staff and expanded into Penang and Johor. What do you think makes this possible?
….oh, and Petaling Jaya.
Either I was lucky, or it is fate – up to you how you want to call it.
The fact is that in 2018, we did a complete revamp of our e-commerce platform, under suggestion of our then Marketing Manager, Angela.
The website became very handy in March 2020, without anyone expecting. Our online business took off and it keeps up till today!
Let’s talk about you, as this larger-than-life Founder of Bottega. You stand out with your flamboyant ways, unique choice of outfits, quirky personality. Is this an conscious thing or is it just your personality that comes through?
This is the way I am – simple as a Kampung Boy (village lad), as they say it in Malaysia. I can be a little bit rough and uncouth for some people. I have no filters (sometimes, I think I should).
I am still the same person while in Bottega or when I am out and about.
I’m very conscious about it because I always remember where it all started.
Running the business aspect of a restaurant is one thing. Then, there is also human component – the waiters, chefs, backend staff. What is it you think helps in getting and retaining best people in your industry?
You must appreciate the staff – make sure you give them the right training, pay them well and give them incentive that motivate them.
You must also be there for them; they are the most valuable asset in the company. Without our valuable staff, Bottega could not be where we are now.
Our journey has just started, the fun times are coming!
In your opinion, what is the most important aspect of running a chain of restaurants like Bottega?
Surround yourself with good people. Train them and listen to them.
Are any expansion plans in the pipeline – locally or internationally?
Sudah habis or Kalas habibi (I’m done) for now!
Where can Fab! Luxe readers know more about Bottega Mediterranea?
Come over and find it out yourself – we will take care of you😉
Click here to see our locations
Best book you’ve read this year
The Zero Marginal Cost Society.
It is a book about the Internet of things, collaborative commons, and the eclipse of capitalism
The last music you downloaded
The music that we play at Bottega, a mix of house music.
When you need to feel inspired
I need to have lots of mess around me.
Things you’ll always have in your fridge
My super milk (non-dairy) made out of many nuts, seed, honey, grain etc.
Morning routine
I meditate in a cold bath (2 degrees celsius), then I break my fast and send the kids to school.
A typical day for Riccardo Ferrarotti
Wake up and not really knowing when and how my day will end.
What have you come to appreciate the last 2 years
Human. How we are evolving, and how fast we are moving. I call it The Great Evolution of Humankind hahaha
Definition of success to you
Knowing your limits
Biggest inspiration comes from
Nature – how important nature is for us, and how we should be adapting – wow!
One gadget you can’t do without
My bag – with my perfect personal mess.
Country you can’t wait to go back to
Taiwan
Favorite podcast
I don’t have one. I don’t like to listen to people through headphones or the screen. I like to talk to people. I may have to start a podcast!
Something you’ve recently discovered
How strong a woman can be – the pain they endure during childbirth!
Philosophy in life
Don’t forget where you start.
Best thing about Italy
The shape of the country! It says it all.
Favorite movie
RockNRolla
What’s in your glass and plate for cocktail hour
Fresh squeezed lemon juice, mixed with wildflower honey, chilled sparkling water and lots of ice-cubes.
To graze, a bowl of green olives and super crispy tempeh chips.
An indulgence you’ll never forgo
The taste of nice tomato sauce!
Work of an artist you collect
I collect art from unknown artists. I am a spontaneous art buyer. I buy what catches my fancy that very moment.
