How did Marini’s on 57 come about? Did you have an idea of creating a rooftop restaurant, bar and lounge, or did you find a great place to take advantage of first?
Back in 2012, I was invited by Petronas to view level 57 of Menara Tower 3, and to see if I could make use of what was then a bare rooftop space. When I walked around, I immediately saw the venue’s potential. That’s how Marini’s on 57 was born and we haven’t looked back since.
With such a wonderful view of the City of Kuala Lumpur the place probably has numerous visitors, and tables booked weeks in advance. How much time and effort did you put into Marini’s on 57, as to date it is considered one of the top 5 places of must visit places when in Kuala Lumpur?
With any business that seeks longevity in this industry, the time and effort you put in is immeasurable. It is always a work in progress. You start off having to secure the venue, having to renovate, to finding the right team, and then striving to be the best in our cuisine, our products, presentation; and then, you need to spend some more time on achieving the best services in order to attain highest guests satisfaction. As such, I cannot decipher or break down my time to each criteria. Everyone one of them is crucial. To date, the many departments that make up The Marini’s Group strive for excellence in their respective roles. It is a never ending journey of keeping up with the trends that come and go, the constant need to improve service by having our staff partake in monthly training sessions. Here the work we put in never ends, and this is only part of the reason why our guests keep coming back.
What makes your cuisine different from others? Is it a challenge to think of something completely new in dining each time you open a new place under The Marini’s Group umbrella?
The difference is that we do not sway every time the wind changes direction. Here the food stays true to the passion of contemporary Italian style cuisine; cuisine that we are known for. Our techniques will constantly change and improve, and we will always use only ingredients of the best grade sourced globally. But what sets us aside is our passion for the art of contemporary Italian cuisine, and our dedication to staying true to it. This is one of the reasons why we are known for being different and why we continue to stay unique.
Does The Marini’s Group have any plans to create new fine dining establishments in Kuala Lumpur or elsewhere in the near future?
We currently have 3 outlets in Kuala Lumpur – Marini’s on 57, Marble 8, and M Marini Caffe – and though we have received numerous invitations to open in other cities such as Singapore, Dubai, Shanghai, and Sydney – I have decided that for now during the height of our popularity to stay focus on cementing our roots in this soil – so that when we do expand I won’t have to worry about business back home.
Mr. Modesto Marini, you are known for creating award-winning brands. Marini’s on 57 along with Marble 8 and M Marini Caffe have already received various awards both regionally and internationally. Is it important for your businesses to be award winners?
Personally I feel that awards are forms of recognition of the dedication and heart both my staff and I have put in to all our venues. It is proof that we are on the right track of bringing our brands to the next level. Whether it being in terms of cuisine, products, or services. I am also honored when we receive international awards specifically for Marini’s on 57 – because this is proof that not only have we stepped onto the international scene when it comes to global recognition in this industry – but that after three years, we continue to stay there.
As the main person responsible for this establishment, you probably enjoy experiencing these views more than others. How often do you dine at Marini’s on 57?
More often than not! So much so that my chefs have to be able to present both to guests and myself new menus and a la carte dishes to enjoy seasonally. The menu has never had a chance to get stale since we opened in 2012. Also because I am here all the time, my team has to be at 100% when it comes to service.
Since the restaurant is so high above the city – do you have funny stories related to a fear of heights? Perhaps your guests? Or even staff?
Hahaha. I know of quite a few people who have fear of heights. Incidentally, there is an international personality who was so fearful that I had to accompany him personally and divert his attention on the way up. But once he arrived, the comfort of our ambiance took his focus toward more pleasing thoughts. We have had guests who are afraid of heights come – and more likely than not they always end up staying and coming back again. To me this is not only humbling but surprising, because a fear of heights is real. And to these brave guests, I say thank you and I hope you come back again. Because it is really beautiful up here, at Marini’s on 57.