ABOVE: ANGELO’S MUM IN HER HOMETOWN VILLAGE IN FROSOLONE, AND BELOW ANGELO WITH KATE CEBERANO
“We wouldn’t be here without our regulars and the Battery Point community. There are people who have been coming in for decades, sitting at the same table every week. We look after them, and they look after us. Every day you’re learning to give customers what they want and it’s been great. We’ve probably employed over thousands of people, and giving back to the community is a big part of what we do. We have been doing it for years and we’re still doing that now, we get involved with sports and fundraisers for different causes.” For Marco, hospitality has been in his blood for as long as he can remember and the passion still burns as strong today as it did when he first walked through the doors as a youngster looking to pass on his resume. “I worked in a restaurant previous to here, I never knew Angelo, but I heard a lot of good things about Da Angelo’s,” Marcos says. “Someone who’d worked here had given me a tip off that there was a job going so I came and had an interview with Angelo, and he gave me an opportunity and chance to work here. Being young, it was just such a good industry to work into and I met a lot of people through the industry. The partnership works well, it’s definitely not a boss
or business partner [relationship], it’s more of we just work together. It’s more working as a team, we just both do what we have to do to make it happen.” And for Angelo? The joy of running Da Angelo’s extends far beyond the realm of gastronomy even after 30 years. Each morning you will still find him rolling out the dough alongside Marco, before becoming the life of the party when service begins. “I’m still very happy doing what I do, talking to our wonderful customers every night, stirring up the kids and giving out ice creams, and having a bit of banter about the footy! I love winding down at the end of each night knowing that everyone has left feeling as happy as we can make them,” he says with laugh. “I’m pretty passionate about what I do, if I do something, I’m going to do it 110 per cent. [30 years], it is a long time in restaurants. It’s a really long time. That question, as I said before, would I be here in 30 years’ time, I don’t know but I’m pretty proud of it. Hopefully we leave a bit of a legacy when our time is up. I’m proud of what not I’ve achieved but what we have achieved, I couldn’t do it on my own, it’s also the good staff around us.”
11 Tasmanian Hospitality Review February/March Edition
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