Rita Darabi

Rita Darabi

Restaurant Manager

Q: Tell us about your educational background and your
work experience to date?

A: I was lucky enough to start my career in the opening
team of the world-famous luxury Japanese restaurant
franchise: Nobu Budapest. Later on, I got the opportunity
to work in one of London’s most prestigious private
membership clubs: The Arts Club Mayfair. After 5 years in
the rainy UK, I relocated to Barcelona where I worked with
El Bulli-trained Chef Carles Abellan in Bravo24. Looking
for new challenges and different perspectives within the
industry; I worked for a few years as a gastro-marketing
freelancer, but eventually, I returned to operations
and got the opportunity to be the opening manager of
Hammett’s Monastik.


Q: Why are you so passionate about the F&B industry?
A: This quote; from one of the biggest icons of this
industry; always boosts my passion: “In the end, what’s
most meaningful is creating positive, uplifting outcomes
for human experiences and human relationships.
Business, like life, is all about how you make people feel.
It’s that simple, and it’s that hard.” Danny Meyer, Setting
the Table: The Transforming Power of Hospitality in


Q: Mention 5 words to describe yourself and
your work ethic.

A: Empathetic, Loyal, Detail-oriented, Guest-focused,


Q: Where do you see yourself in the next five years?

A: I recently started studying again, reading for a BA in
Psychology at the University of Malta so if all goes well
in five years I will be receiving my master’s degree in


Q: Tell us one of the most rewarding experiences in your
profession to date.

A: I can’t highlight one particular peak experience. What
I’m most grateful for on a personal level is the diversity
of people I had the chance to meet through this industry.
What gives me the greatest satisfaction is when I see
that we managed to create a truly special experience for
somebody who trusted us to be their hosts for a longlasting
memorable event.


Q: What growth do you anticipate for the hospitality
industry in the next 20 years?

A: Well, I can only hope the industry will follow such
amazing trendsetters as Dan Barber, Blue Hill Farm and
reach back to some ancient wisdom. His appreciation
of simplicity and nature, and his move towards a more
sustainable direction is what the hospitality industry
should be aiming for. I also hope the industry standards
and general practices of employee well-being will improve
further and will provide passionate young people with a
perspective of a lifetime career model in hospitality.


Hammett's Monastik

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Hammett's Monastik