Arnaud Novian
New RIVA Grill, Bar & Terrace manager Arnaud Novian talks about the joys of his career and being a restaurateur. Who would of thought that this charming Frenchman majored in cinematography.
Q: So, how did you come to be the Restaurant Manager at RIVA Grill, Bar & Terrace?
A: I was working as assistant manager in Gaia – Altitude, we had it running properly, when by chance I met Desiree (director of public relation at Park Lane Hotel). She told me RIVA was reopening and we kept in touch.
Q: A typical day for you at RIVA Grill, Bar & Terrace– how would you describe it in just a few words?
A: Making sure the day-to-day check list has been done. There are occasionally surprises too, such as the bill printer breaking broken and 4 tables asking for the bill at the same time! So we have to remember what the guests ate and drank, that keeps us on our toes!
Q: So what is the toughest aspect of your job? And what is the most rewarding?
A: The toughest aspect is the number of hours you spend at work and balancing life properly.
The most rewarding thing is to be able to transmit passion to colleagues and to the guests. It’s a work of passion: the food, flavour, colour, music, lighting, drinks, sounds… is it sparkling, is it crunchy? It’s a bit like being in a 3D cinema, but with something more… the taste!
Q: What is an under-appreciated aspect of RIVA Grill, Bar & Terrace that you think more people should know about?
A: Many people think we are still a Fine Dining restaurant, which is not the case anymore. We serve Western food with some fusion. We are more affordable, for equivalent quality. Chef Deden is flexible and might customize the menu, and RIVA is open for occasions and events. We have a beautiful outdoors facing the swimming pool and in the evening it’s simply perfect to relax with a nice bottle of white wine.
Q: Be honest, how fast would things fall apart if you weren’t around?
A: My mentor taught me nobody is indispensable! Sharing is caring. My goal is to make this restaurant work perfectly even if I am not around.
Q: Who is another member of your team that you think deserves more recognition?
A: Everybody who is working hard, smart and with integrity deserves recognition.
Q: What’s the most ridiculous complaint you’ve ever received from a customer?
A: In a place where I worked before, I had one guest ask if he could finish dinner naked! He complained it was too hot, so I invited him inside, he refused because of the air conditioning, and rejected a fan because it would be too windy. When I came back, he was naked finishing his diner with his friend, who was also naked! Finally, I had to call the police to make them leave. I have many skills, but I can’t change the temperature of the Earth!
Q: Would you mind sharing your recommendation for another restaurant in Jakarta and your favourite dish there?
A: I am a big fan of Asian, especially Thai, food. I definitely recommend E&O. You have many choices that meant to be shared rather than eaten individually.
Q: And finally, any advice for budding restaurateurs looking to break into the industry?
A: Atmosphere, sound, lighting, food and service are most important points. If you have those five pillars, with a good location, there is no reason it will not work. Believe 1,000% in the project and know what you are talking about. 
