The Big Cheese

Life in the time of COVID-19 with Hotel Indigo Adelaide Markets’ Gabriele Pezzimenti

This week, Hotel Indigo Adelaide Markets’ newly appointed chef de cuisine skilfully answered all of The Nibbler’s questions while fixing himself a delicious aperitivo.

What are you reading?

I am currently reading Setting the Table: The Transforming Power of Hospitality in Business by Danny Meyer. It’s an inspiring biography.

What are you watching?

From time to time, I watch some TV series with my wife on Netflix, but only if they are interesting. Otherwise, I prefer to read.

What are you listening to?

Classic music generally to unwind at home, modern Australian artists and Hillsong during the day.

What are you cooking?

I love to cook pizza at home or a nice BBQ with good meats from Aldo Quality Meats.

The best aperitivo during the days off would be a cheese board from Valerie Henbest (Say Cheese) from the Adelaide Central Market, Gabi’s sourdough and a glass of Villain & Vixen Shiraz from Hentley Farm.

How are you staying fit both physically and mentally?

I became an early-morning person since adopting a staffy called Willow. She keeps me fit with morning and evening walks on the beach, which I find very relaxing as well.

Surfing is my favourite form of exercise, but when I can’t travel to Middleton, a visit to the gym is always a good option.

What’s the one thing keeping you sane?

Smiling and keeping in touch with family and friends, whether in person or via video calls, has been really important. So too is daily exercise and reading, and I’ve really enjoyed learning through online courses during the lockdown.

What’s something positive you’ve witnessed or experienced since the coronavirus hit?

Engaging with the community and supporting each other in the neighbourhood has been wonderful and fulfilling. I was able to cook for the less fortunate families through Foodbank.

What have you learned about yourself amid the crisis?

I discovered that my resilience and adaptability are both strong characteristics.

What’s your advice for others in the MICE industry on coping with the crisis?

I guess no one could have ever foreseen the events of 2020. Although it was a tough year for most of us, it was also a year where we found strengths we did not know we had. We’ve all had to adapt and become more creative and supportive.

My suggestion is to always be a good student and never a follower, keep being curious and do your best. You never know what’s coming next.