Were you nervous about opening your first independent venue?
Yes, terrified. Mainly because I left a very safe job and an extremely structured organisation. Even the most confident of people would have their minds filled with question marks after taking such a big step. My fear has quickly been replaced with excitement, and now, I'm very happy and comfortable with the direction I took. There is a feeling of freedom, yes, but there's definitely more responsibility. There's no time for procrastination. I am much more productive, since it's all down to me.
What inspired you to take the leap?
The realisation that great opportunities don't come along very often. I met [the people who would eventually become] my business partners and we immediately had the same vision for what type of business we wanted to set up. I also felt the need to start something which is totally me. Aside from Bar Leone, I also set up a food and beverage consulting company, Lorenzo Antinori Studio, which focuses on helping operators and brands find creative solutions to their questions.
How is Bar Leone inspired by your hometown?
This story is from the August 2023 edition of Tatler Hong Kong.
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This story is from the August 2023 edition of Tatler Hong Kong.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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