General Manager at PUBLICO Restaurants & Bars
E: What are your responsibilities?
J: As General Manager of PUBLICO – a multi-concept Italian gourmet playground located at The Quayside, I oversee all the operations for Publico Ristorante, Publico Deli and Marcello. My role can be complex, given that PUBLICO consists of three different concepts. No day is really the same – from organising eccentric activities, such as a performing pizza acrobat, to everyday tasks, like meetings with wine suppliers. I am constantly on the move, meeting lots of interesting people, sampling new dishes and generally making sure everyone, guests and staff, is happy!
E: What makes a typical day?
J: Workdays can be extremely lengthy! I normally head to the gym early to get pumped for the day ahead, arrive around 8am at PUBLICO, which is busy throughout the day, from breakfast onto dinner and evening drinks. I can normally be found running around between each of the venues. It’s very rare that I leave PUBLICO before 11pm, so it’s lucky that I enjoy being there so much!
E: What is your best attribute?
J: I am a very fair person. I believe that there are two sides to every story and that all sides should be heard. Additionally, I always say that a touch of rebelliousness can be a good thing – the status quo is there to be challenged, especially when leading-edge practices could be better suited! As a manager, I apply these two principles and encourage my staff to do the same to make PUBLICO a fun, dynamic place to both work and visit.
E: Are you a team player or a team leader?
J: I’d like to think I’m both. In F&B, the best leaders are those that are willing to jump in and get dirty.
E: Who has been the most influential figure in your career to date?
J: This may sound a little corny, but honestly, my parents have been the most influential and have truly helped to shape the person I am today. Both of them are very creative (my father continues to be one of the world’s leading wine writers!), which I draw upon both personally and professionally. They are also both incredibly interesting and funny, which has certainly influenced me in that I love chatting to people and hearing their stories. A sense of humour never goes amiss in this industry, either!
E: Name one really special thing about your restaurant.
J: I love the unique affinity so many guests have had for the Robertson Quay area. In recent years, a lot of people have seen the decline and then the re-birth of this area into The Quayside and it’s fascinating to hear the stories about Singapore and how the PUBLICO site used to be this or that. There has been an everlasting and special love for the grounds that the hotel and PUBLICO now rest on. The area’s history is fascinating, and it’s amazing to consider that what was once a major area for trading is now home to the modern and cosmopolitan Quayside neighbourhood. And, hey, the pizzas are awesome, too!
E: How do you unwind?
J: The day doesn’t really begin until you’ve broken a sweat – I go to the gym first thing in the morning. I’m also a firm believer that a bit of mindful meditation can work wonders – just taking a few moments out of my day really helps me to appreciate what I have, to relax and to see things clearly.
E: Dead or alive, who would you like to take out to dinner?
J: Aside from my family, and knowing that a large dinner party is always much more fun, as the various distinctive personalities will contribute to the atmosphere in their own way: comedian Carrot Top, evolutionary new-age guru Esther Hicks, Clint Eastwood, attorney Marcia Clark, John McEnroe, and a toss-up between restaurateur Daniel Meyer and the late Charlie Trotter.
Publico Ristorante
1 Nanson Road
Singapore 238909
T: (+65) 68265040
