Giacomo Maroccia – Director of Food & Beverage, NOX Beach Club
In this interview, Giacomo Maroccia, food and beverage director at NOX Beach Club, shares insights into his role and upcoming events.
What do you do?
My role at NOX Beach Club involves ensuring that every guest has a fantastic experience during their visit. This includes overseeing various aspects such as customer service, entertainment, event planning, and maintaining the overall ambience of the venue.
How did you get into the industry?
I’ve always been drawn to the hospitality industry because of my passion for creating memorable experiences for people. I started working in the industry during college. Over time, I fell in love with the fast-paced environment and the opportunity to connect with people from all walks of life.
Share a story from behind the scenes.
One memorable behind-the-scenes moment at NOX Beach Club involved a surprise proposal during a sunset dinner event. We worked closely with the guest to coordinate every detail, from setting up a private table on the beach to arranging for a live musician to serenade them. Seeing the genuine joy and emotion on the couple’s faces made all the hard work worth it.
What food memory from your childhood or travels stands out?
One standout food memory from my childhood is the taste of my grandmother’s homemade lasagne. Every Sunday, our family would gather around the table, and her lasagne was always the star of the meal. The rich flavours and the love she put into making it have stayed with me throughout my life.
What’s the best/ worst part of your job?
The best part of my job is seeing our guests leave with smiles on their faces, knowing that we played a part in creating memorable experiences for them. The worst part, however, can be saying goodbye to colleagues with whom you shared great moments. Hospitality is a very dynamic industry, so this is inevitable.
What’s one of your favourite food and beverage pairings?
One of my favourite food and beverage pairings is fresh oysters with a crisp New Zealand Sauvignon Blanc. The bright, zesty flavours of the wine complement the briny, delicate taste of the oysters beautifully, enhancing the dining experience.
What’s one of the funniest things you’ve seen behind the scenes?
One of the funniest moments I’ve witnessed behind the scenes involved a bartender attempting to impress a group of guests by showing off his cocktail-making skills. As he went to shake a cocktail, the shaker’s lid came loose, resulting in the drink splattering all over him and a nearby server. Instead of getting flustered, the bartender laughed it off, jokingly declaring it a “modern art cocktail experience.” Far from being disappointed, the guests joined in the laughter and applauded his quick recovery. It turned into a memorable moment of spontaneity, showcasing the resilience and good humour of everyone involved.
The perfect day off would be…
The perfect day off for me would be a relaxing day at the beach with my friends. Enjoying the sun, sand and sea, followed by a leisurely dinner at a seaside restaurant, would be the ideal way to unwind and recharge.
A day in the life of Giacomo Maroccia is…
It is dynamic and varied. It involves planning events, coordinating with the kitchen and service staff, overseeing operations, and ensuring that all aspects of the club run smoothly. Each day brings new challenges and opportunities, making it an exciting and fulfilling role.
What does Giacomo Maroccia do for fun?
For fun, I love exploring new restaurants and trying different cuisines. I’m also an avid traveller, and I enjoy experiencing different cultures and their culinary traditions. Additionally, spending quality time with my family and friends is something I deeply value.
What would you like guests to know about NOX Beach Club?
I would like guests to know that we are committed to providing an exceptional experience at NOX Beach Club. Whether you’re here to relax, celebrate or enjoy a delicious meal, we strive to make every visit special. Our team is passionate about hospitality and dedicated to making sure you have a memorable time.
How have you grown in your profession? What have you learned from your start in the industry until now? Are there any misconceptions?
I’ve grown in my profession by continuously learning and adapting to the evolving demands of the hospitality industry. I’ve learned the importance of teamwork, attention to detail, and staying calm under pressure. One common misconception is that the hospitality industry is purely glamorous; while it can be, it also requires a lot of hard work and dedication behind the scenes.
What do you want people to know about being a food and beverage director as a profession?
I want people to know that being a food and beverage director is a rewarding yet demanding profession. It requires a blend of creativity, management skills and a passion for service. It’s not just about overseeing food and drink; it’s about creating an environment where guests can make lasting memories.
What’s your view on the hospitality scene in Danang?
The hospitality scene in our city is vibrant and diverse. There’s a growing appreciation for unique dining experiences and high-quality service. The competition is fierce, which pushes all of us to innovate and strive for excellence continually. It’s an exciting time to be part of this industry.
What practices do you currently implement or hope to implement to work towards social responsibility and sustainability in the future?
At NOX Beach Club, we are committed to sustainability and social responsibility. Currently, we focus on sourcing local and sustainable ingredients, reducing waste and plastic, and implementing energy-efficient practices.
What can guests look forward to in the upcoming months?
Guests can look forward to a series of exciting events and themed nights at NOX Beach Club. We’re planning to introduce new menu items that highlight seasonal ingredients and special entertainment programmes to enhance the overall experience. Stay tuned for some memorable summer evenings!
Read more interviews with people in the hospitality industry here, like this one with Giacomo Maroccia, and stay updated with the latest gourmet travel recommendations via The Yum List on Instagram here and The Yum List on Facebook here.