We interviewed James Vezzo, originally from Salerno but a citizen of the world, based in Dubai for 10 years where he became Assistant Director Food and Beverage for Grosvenor House Luxury Collection Hotel. We started from the dawn of its history until we discovered its latest project, Meso, a cocktail bar with a clear Latin influence that fits into a static context like a real liquid current.
Like any story that respects itself, I would start from the beginning. What pushed you to get in touch with this world and when did you understand that your future could be in the world of food and beverage?
I was born in Salerno where I worked until I was 19; then my world tour began. I left from London, like any good average Italian in contact with hospitality –laughs-, where I worked for a year and a half. When I returned home I felt a bit cramped and I left again for Valencia to learn Spanish before moving to Ibiza. Obviously the working season there is a bit different, longer and more focused on the volume than on the cocktails themselves. Then I moved to Paris, where I stayed for two years, initially encountering some linguistic difficulties. I spoke little French, and so I started working in a pub, after a while I received a call from the Buddha Bar and from there our story began.
How did your journey inside Buddha Bar begin? When did Dubai arrive?
They were looking for staff for the new opening of the Buddha Bar Hotel in Paris, now 10 years ago. I stayed with them for about two years, until I felt like going down other paths. At that moment Matthias Giraud, at the time Corporate Beverage Manager of the entire Buddha Bar complex - replaced today by Francesco Galdi - opened up to me the possibility of going to Dubai as Head bartender of the Siddartha Lounge by Buddha Bar, telling me about the city as the future. The offer fascinated me to the point that at the end of October it will be 10 years since I moved.
From Roberto Virtuoso, hotel management school in Salerno, to the city of cities, Dubai. Can you tell us what it was like to arrive in such a culturally different city? Can you give us your own, now internal, reading of Dubai?
Look, I'll start by telling you that we should break down the stereotypical preconception that says "Dubai is fake". It is obvious that tourists clash with the modernity of a city like this and point it out as fake. I'll give you a practical example, Rome, right? A historic city, monuments, etc. ... it has 2000 years of history, Dubai has 35. It had to start somewhere. By starting later, however, it managed to take advantage of the experience of other cities to make sure everything works well. Consider that in my 10 years of stay I saw it change a lot, the area where I live now was much less lively before.
Religion, with its taboos and rules, is equally full of preconceptions. Let's remember for example that getting drunk and walking around the streets is a crime even at home, it's not that you shouldn't do it here because of the religion of these people. I don't know if I make myself clear. They are certainly more rigid but in many cases it's welcome.
Today you are Assistant Director Food And Beverage for Grosvenor House in Dubai what was the path that brought you here?
Luckily we are very structured, each person has many collaborators. Each restaurant has its own operations manager, restaurant manager, bar manager. Our pyramid scheme allows everyone to have their own tasks, their own duties. Clearly we have projects to follow, objectives to achieve, we have operational meetings, action plans. Each reality has its own specific marketing idea to follow. And we are talking about a group that has 12 restaurants in Dubai.
Mesö a taste journey to discover Latin America.
Welcomed by an environment cared for in detail, characterized by a stimulating orange, you immediately have the impression of being about to take part in a journey. The entrance is characterized by the articulated bottle rack that acts as the Agora of this place, constantly supervised by Ivan and Andrea - partners and owners together with Giacomo-.
Once seated, while you are captured by a whirlwind game of mirrors in the middle of which stands out a portrait of Frida Kahlo, the journey towards Mexico and all of South America begins with an excellent guacamole prepared on the spot directly at the table, satisfying the tastes of the diners with 4 versions proposed, the one with bacon, pineapple and kimchi sauce is excellent.
The menu is a true bridge between cultures, ranging from tacos - interesting vegan proposal with avocado in tempura - to the freshest ceviche, passing through the empanada, the quesadilla. Without forgetting dishes closer culturally such as the sliced beef or the revisited octopus and potatoes.
A long and international wine list is countered by a signature drink list with a very clear Latin influence, balanced and capable of successfully accompanying and enhancing the entire menu. Try the MESÖ Fruit Punch with banana-infused Campari, Evan Williams Bourbon, passion fruit cordial, Amavel Cost white port and Cream soda. In addition to the signature 0.0s, the menu closes with a vast selection of gin, whiskey, tequila, mezcal, agave spirits, rum, cognac and pisco.
Let's get into specifics. Tell us about your latest project in Salerno MesorWhere does this passion for the Latin world come from?
Monthor was born from a call during covid from Ivan, one of the three partners. He worked in a restaurant in Salerno and dreamed of opening a place. I was also looking for an "excuse" to return to Salerno once a year and so I supported him right away. We started by studying the trends of the city, and once we excluded the classic realities, restaurants, cafes, pizzerias, we realized that as ethnic cuisine the offer fell mainly in the sushi bar. From there we started working on the format. Mesor stands for Mesoamerica, the two dots on the or symbolizes a two and is a reference to Aztec numerology which used lines and dots. Mesor It stands for the center between South American and Central American cultures, with the intention of attracting the public, basically very habitual but starting to open up to novelty, to a new format trying to make them appreciate something that they believe is different and far from their taste but that will certainly surprise them.
Your footprint on the ESMor?
Since I am the “far away” one, -laughs- I am less aware of the tastes of the public of Salerno, while Ivan and Andrea are able to touch the reference market first-hand. We put our ideas together, each of us worked on three proposals, in order to see the response of the clientele and adjust accordingly. One of my cocktails is the Pina Colada Clarificata. We have diversified the offer a lot; the guys are very good at cocktails and are able to take good care of all the preparations for a menu that is adjusted every 2 months depending on the demand and that changes completely every 6.
What advice would you give to those who dream of entering this world? And what was the most precious for you?
Positivity, you have to be positive. Waking up in the morning, facing the day that comes and not suffering it. Face life with enthusiasm, for example I train before going to work. I have created my own routine that makes me happy. For the world of work I tell you, tolerance respect and listening a lot. Often there is no need to talk. You don't need to talk a lot, just talk right and listen to everyone's needs.
Last question, let's say the world ended tomorrow. Save a spirit and a cocktail recipe for future generations.
Distillate I definitely tell you Tequila that despite being a White Spirit has body. Gin is complexity of botany, but Tequila is Tequila. As a bartender I should tell you Negroni, perhaps resulting obvious but, if the world really has to end I'll make myself comfortable. Sunglasses, bathing suit and a Paloma tightly in my hand.
