World famous chef Nobu Matsuhisa and InterContinental Hong Kong’s General Manager Claus Pedersen are pleased to announce the appointment of Matias Bernasconi as Restaurant Manager at NOBU InterContinental Hong Kong.
Originally from Buenos Aires, Argentina, Matias Bernasconi recently joined NOBU InterContinental Hong Kong as Manager. His strong independent restaurant management experience includes working as General Manager for Hong Kong’s Dining Concepts (Bread Street Kitchen by Gordon Ramsay and Tango Argentinian Steak House), Le Comtoir Group (Bibo), as well as Black Sheep Group (Buenos Aires Polo Club). He also has extensive hotel experience, having spent six years with Hyatt Hotels in his native Buenos Aires and also in Washington, D.C.
Although Matias originally studied Architecture at Buenos Aires University, he decided to follow his passion for the restaurant and hospitality business. He has a Sommelier Diploma from CAVE Argentinian Center of Wine and Spirits and a Hotel and Gastronomic Management Diploma from CENCAP (Center of Sciences of the Professional Administration) in Buenos Aires Argentina. He is also an accomplished mixologist.
How did Matias end up in the restaurant and bar business when he was originally pursuing a career in architecture? Matias shares, “I discovered that this business is my passion when I was 18 years old and started working as a bartender to help fund my Architecture studies. I’m very lucky because my job is one of my passions; I love everything about it: the team spirit, the food, beverage and wine knowledge, the diversity of challenges and the interaction with guests. There is nothing more gratifying than a smiling guest shakes your hand after a meal and says ‘thank you so much for a wonderful experience’.
What inspired Matias to move to Hong Kong from Argentina and Washington, DC? He shares, “Have you heard the expression ‘don’t limit your challenges, challenge your limits’? I had a very promising career in Hyatt. But when I received the offer from Hong Kong, I had a chat with my former F&B Director with whom I had a very good relationship, and he told me how important it is for a career in F&B to include experience in stand-alone restaurants. He was so correct. I have learned so much in my years outside the hotel business. Now I’m looking forward to applying all this knowledge in this new challenge at NOBU InterContinental Hong Kong.
What is Matias most looking forward to in his new position managing NOBU InterContinental Hong Kong? As per Matias, “Every time I join a new restaurant, I think of that restaurant as “my baby”, now even more since joining such an amazing company like IHG and a world famous brand like Nobu. So this is now “my baby”; and I want to make NOBU InterContinental Hong Kong one of the best restaurants in Hong Kong. I’m also looking forward to implementing and sharing the knowledge I have accumulated over the past 15 years since starting as a junior bartender until moving into the restaurant general manager position in hotels and stand-alone restaurants. In addition, my goal is to have fun and enjoy every day with my team and our guests and to make new friends every day.”
