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Machiavelli Ristorante’s Nicolae Bicher on leading a Sydney institution

By July 29, 2019 No Comments
Laurent Nicolae and Domenico Antipasto

Restauraeur Nicolae Bicher took over Sydney CBD institution Machiavelli Ristorante from Giovanna Topi in 2015. Here, he sits down with foodservice to discuss what the past couple of years have been like, and what success means to him.

What is the philosophy behind Machiavelli Ristorante?

‘The restaurant that means business’. Machiavelli Ristorante is an authentic Italian dining experience that is inspirational, influential and relational, where meals are shared and deals are made.

Giovanna Topi first opened the restaurant in 1988, and you eventually took over in 2015. How does it feel to be at the helm of a Sydney institution?

I feel very privileged! Of course I am aware I need to fill in some big shoes which makes me very determined to continue the success of this institution. I believe I owe this to my predecessor, my clients, the Italian cuisine and to Sydney.

What have you learnt from her?

Her cuisine, her tenacity, and her discipline in establishing the institution we all enjoy today.

What lead you to take the reins of Machiavelli Ristorante?

I have spent many years living in and travelling to Italy and I have a great appreciation for the language, the art, the culture and their passion for dining. This hidden underground treasure bursting with energy with its amazing cuisine reminded me of a restaurant I visited often when I lived in Milan, the Conte Ugolino da Marino. I knew instantly this place was meant for me.

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