Giancarlo Spadaro
Would you choose this industry again? Answer: If I’m being honest, this industry asks a great deal from you time, energy, and personal sacrifice. That said, it has also given me a career that is dynamic, people-driven, and constantly evolving. I’ve had the opportunity to build teams, create experiences, and be part of moments that matter to people. So while it’s not an easy path, it’s one I respect and take pride in, and in that sense, yes I would choose it again, with a full understanding of what it requires. Would you recommend it to a young person? Answer: I would recommend it to the right person. Hospitality is not just a job, it’s a lifestyle. It requires resilience, adaptability, and a genuine desire to take care of others. For someone who thrives in fast-paced environments and finds satisfaction in creating memorable experiences, it can be incredibly rewarding. For someone unsure or looking for structure and predictability, it may not be the best fit. It’s important to understand that early on. School vs. learning on the job Answer: Both paths have value. Formal education provides a strong foundation, structure, and exposure to theory. However, this is an industry where hands-on experience is equally, if not more, important. Learning on the job, especially under strong leadership and mentorship, is critical. Ideally, a combination of both education and real-world experience creates the most well-rounded professionals. Although there are numerous Directors of Food and Beverage in the tri-state area, Giancarlo has truly emerged as a standout. His passion for hospitality has rightfully earned him the spotlight in Hospitality News. Shares his Hospitality Journey
Giancarlo Spadaro Director of Food and Beverage The University Club One West 54th Street New York, NY 10019 GSpadaro@universityclubny.org
Would you mind sharing your journey Answer:
I came to the United States in 2010 with a very different background—I had attended law school and had no formal training in hospitality. At the time, I spoke very little English and was focused on finding work to support my family. Through a family connection, I was given an opportunity at an Italian restaurant in Princeton, New Jersey, and I started working just a few days after arriving. Those early years were demanding, but they shaped everything that followed. I approached the role with humility and a willingness to learn, starting with no preconceived notions. Very quickly, I realized I genuinely enjoyed the work. Hospitality gave me not only a profession,
Hospitality News / LI Edition / August 2026 / Page 10
Powered by FlippingBook