With more than 23 years of international hospitality experience, the General Manager of Brasero Atlántico Bahrain reflects on his leadership approach, the thinking behind the restaurant’s concept and building a strong team in a competitive dining scene.

You’ve worked across several regions and concepts over more than two decades. What guiding principles from your early days still influence how you lead today?
It’s all about having a strong foundation. I truly believe a team needs discipline, but at the same time they need to enjoy what they do, work with a sense of urgency and pay attention to detail. All of that together is what creates a successful hospitality operation and allows us to provide the best possible service to our guests. One thing I always repeat to my team is that people are more important than money. Your network and the people you know in life matter a lot. We only get one chance to make a good first impression, so we cannot miss it at all. I once read a phrase: ‘Calm in chaos’. That, for me, defines a true hospitality leader. The restaurant can be on fire but I need to keep calm to find the right solution and get things sorted. And when it comes to service and hospitality, I’m full speed. A strong sense of urgency always comes first, and I’ll be the fastest one to make sure things get done.

Brasero Atlántico isn’t a traditional Argentine steakhouse in the classic sense. How would you describe the concept in Bahrain?
Our food and drinks are inspired by the immigration to Argentina. When immigrants arrived from Europe, they brought their recipes, spices and culinary traditions. All of that mixed with the local culture, which is why Argentine cuisine today has strong Italian, Spanish, German and Portuguese influences. You’ll find great pastas, premium steaks and also dishes like paella. Bahrain is a very unique place, with a strong Western influence, so we need to be creative. Our chef is constantly updating the menu and coming up with new dishes, and our cocktail list also changes often to keep things fresh.

You’ve managed everything from standalone restaurants to luxury dining brands. How do you balance authenticity with creativity for the local taste?
Brasero Atlántico has been open for almost seven months, and I can honestly say we are now living the best moment of the restaurant. Our food caters to the Bahraini taste. The menu is updated often, with new and seasonal dishes that bring more variety, including more salads and, of course, our premium Argentine steaks. Listening to our guests is crucial to the success of the business. On the drinks side, we’ve introduced new signature cocktails and expanded the options. When it comes to grape, we have the largest Argentine selection in Bahrain, including premium vintages straight from Mendoza that you won’t find anywhere else. Music is also a big part of the experience. When we opened, we were the only place in the country with a DJ playing vinyl, and it’s been a huge success.

What has surprised you the most about living and working in Bahrain so far?
The friendliness and hospitality of the people is unbelievable. I honestly think I’ve never been treated so well anywhere else. I come from fast-paced environments like São Paulo and Dubai, and Bahrain has brought me a sense of peace I never had before. You can truly have a work-life balance here, so it’s just the perfect place to be.

What’s something your team would be surprised to learn about you outside the restaurant setting?
I think my team already knows most of it. I’m very focussed at this time in my life on longevity and having a healthy lifestyle. I don’t smoke or drink, I exercise daily and follow a healthy diet. They even kind of make fun of me for how many protein shakes I have or if I’ve done my sports routine that day. So yes, I’m a very, very healthy person. ✤