PLAYBOY CLUB S
alvatore Calabrese is regarded as one of the world’s foremost mixologists, a man whose creativity is hampered by nothing. He brings his superb
reputation to the Playboy Casino and spoke with Casino International about his plans for the bar…
Casino International: What are the most
important aspects of what you do, Salvatore? Salvatore Calabrese: In the front of house, no job is too small, every day is different. In the bar world, although you develop your cocktail list and your list of spirits, you create something unusual for people to talk about – but day by day, it never stops. It’s not like teaching the host a few things and then leave them on their own.
CI: Is this your first Executive Chef appointment? Is it a hands-on role? JJ: Yes. It’s very hands-on for the launch, I’ll be
practically sleeping there, and for however long it takes for me to get it where I want it. But when it starts running smoothly I will take a step back; I only live 20 minutes from the venue, so I’m close by if needed.
CI: That part of London is exceptionally well
covered with great restaurants, bars and high-end casinos… What will you bring that’s different? JJ: I cook all kinds of food. I’m a French-trained
Korean-American Londoner. I have a real international scope, which is a good thing for a casino because they have such an international clientele. But we’re selling an experience at this casino – it’s the venue, the service, the bunnies, the drinks, the food… Everything. I’m staying true to the American side of the brand though, and Playboy Clubs worldwide
CI: You’ve had quite a short career, but come
very far, very fast; has it been difficult to progress both as a woman, and as a relatively recent graduate? JJ: It has been difficult, I think people do think
twice about working for a woman sometimes, unfortunately. I think women bosses can give the best of both worlds though, because we care a bit more! I grew up in male environments, but I walk the line successfully between being tough enough and yet dishing out enough love as well. Tough love! I think there is some prejudice though in kitchens, it is a male environment.
CI: What is your favourite restaurant? JJ: My favourite chef is Jason Atherton. His new
restaurant, Pollen Street Social, opened in May this year. He’s very international, worked in Spain for a while; he does a lot of modern British food, but he has many overseas influences. He just makes food that you want to eat!
CI: Will you be cooking in a bunny outfit? JJ: No, sorry! It’s hard work to be a bunny, they have
to go through some tough tests to get where they are and are excellent hosts and waitresses. They’re an important part of this iconic brand, and of course they work a difficult job while looking great.
JUNE 2011 31
Meet the Maestro club?
CI: How hands on will you be with the SC: Whenever you walk into my home, you
know I am there. My staff will be trained to know how to host. For me, that is one of the most important things there is: not everybody is indispensible, but everyone is dispensible. I’m always hands on, I’m not the kind to
walk away from a job – it’s my name on the door, after all.
CI: What do you bring to the Club? SC: I am a big presence in the bar world, and I am a big personality – but the beauty of this is, you might call me The Maestro but I’m only as good as my team. We have to be in harmony to make beautiful music together, if we’re not working together well, we won’t make something special and make sure everyone feels like a VIP.
CI: Will
there be a signature drink for the Club?
SC: If you
know who I am and what I am like, you’ll know there will be many signature drinks! I’m going to create a step into the past in my cocktail list; if you come in to my bar, you can order a gin cocktail which will be the very first gin cocktail ever created in the 1820s, using a Geneva gin from that period, with some Curacao from 1800. I’ll make a collection of old cocktails and we’ll be offering people liquid history, with the genuine ingredients.
always have menus grounded in steaks and burgers, and high-end comfort food. I’m going to do that but I’m going to gentrify everything. It’s going to be very simple but it’s going to be damn delicious! I don’t want to do food where it takes 12 chefs to
make one plate; I want to keep it simple, but full of flavour. I’m bringing things from my travels that no- one on this whole continent is doing.
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