For Andrea Signanini, the road to becoming the Food & Beverage director at Pan Pacific London wasn’t your typical path. Having turned a former career in football into a thriving role within the luxury hospitality space, Signanini takes us through his transformative journey, the evolving dynamics of luxury dining, and the philosophies that drive his team to excellence.
A Career Born from an Unexpected Pivot
Signanini’s introduction to hospitality might have seemed unlikely at first. “When I started in hospitality, it was kind of a joke,” he recalls. At the time, he was a professional footballer in Italy, playing for the equivalent of League One or League Two in the UK. “At some point, I decided I wanted to work. Of course, for obvious reasons, maybe I wasn’t good enough, I don’t know,” he says, laughing.
A friend’s request for help in his hometown of La Spezia offered the perfect opportunity. “I started working for the season during summer,” he explains. “I was like, why not? I’m going to help you. And I literally fell in love from the beginning with F&B, with the bar side, and customer service.” That summer job ignited a passion that would steer his life in a new direction.
Recognising the need for broader skills, Signanini decided to move to Milan to study beverage management. After earning his certificate, he took another leap—this time to London. Initially planning to stay for just three to six months to improve his English, he quickly realised the city’s potential for growth in hospitality careers. “There is a culture in London where hospitality is a key focus,” he says. What began as a temporary stint turned into an impressive ascent through the luxury hotel industry.
Lessons from Five-Star Hotels
In London, Signanini gained experience at some of the city’s most prestigious establishments. Starting as a bartender at a small five-star hotel in St. Paul’s, he moved to The Dorchester within six months. “This was a great school for me,” he reflects. “I understood all the feeling about customer service, five-star luxury, and everything.”
Three years at The Dorchester provided a strong foundation, which he built upon at the Hotel Cafe Royal, where he advanced from assistant bar manager to assistant director of food and beverage. His upward trajectory continued even amid the challenges of COVID-19, which brought a unique set of trials. “It was a very challenging time,” he acknowledges, but his resilience and adaptability shone through.
Now at Pan Pacific London, which he joined in February, Signanini oversees a diverse range of food and beverage operations. “I’m very focused on strategies, standards, keeping the quality where it is already, and making sure that we’re up to date with the offering for our guests,” he says.
Crafting Memorable Luxury Dining Experiences
What makes a luxury dining experience truly unforgettable? For Signanini, the answer lies in creating an environment where guests feel both welcomed and relaxed. “Your guests, especially in Liverpool Street for us, are like a lot of business people in the area,” he explains. “If you engage with them and they start becoming regulars, they feel welcome. This is the way you can really understand your guests.”
He emphasises the importance of striking a balance between luxury and accessibility. “It’s very much like a luxury service, but absolutely it has to be very welcoming,” he says. “The guest needs to feel like, ‘Oh, I’m going there. I don’t feel scared to get into a five-star bar. I feel relaxed when I’m joining the restaurant or the bar.’”
Signanini’s team plays a vital role in achieving this atmosphere. He believes in leading by example and fostering a sense of collaboration. “It’s very important to listen to your team and see if things can be achieved together,” he notes. Regular brainstorming sessions encourage his staff to contribute ideas. “This gives a lot of motivation to the team because they feel involved. They must feel part of the project.”
Managing a Diverse Culinary Portfolio
Pan Pacific London boasts an impressive array of dining options, each with its own unique identity. From the Southeast Asian-inspired Straits Kitchen to the sophisticated Silverleaf Bar, the offerings cater to a broad spectrum of tastes and occasions.
“Every outlet is a different concept, which is great,” Signanini says. These include the Ginger Lily bar, which is undergoing a reimagining, and the newly launched grab-and-go concept at ShioK. With plans to open a summer terrace in partnership with a renowned brand, the hotel continues to innovate. “The terrace looks amazing,” he reveals. “We’re already working on the offer, and it’s ready to go.”
The logistics of overseeing such varied operations can be complex, but communication is key. “Making sure there’s communication between departments, having a strategy in place, and respecting deadlines—these are all crucial,” he says. A hands-on approach also helps. “Leading as a support for the team is very important. They need to see you there, working together with them.”
Staying Competitive in a Growing Market
The luxury hotel market in London shows no signs of slowing down, and Signanini is acutely aware of the need to remain competitive. “The competition is growing and growing in London,” he observes. “We need to make the difference in the market, especially considering why guests should come back to us and dine in our F&B outlets or have a drink in our hotel.”
Understanding guest preferences is central to this strategy. “Engagement with the guest is extremely important,” he says. He encourages his team to stay attuned to feedback and to tailor offerings accordingly. “What works at Pan Pacific might not work in another place. You need to understand your guest.”
Signanini’s outlook on the future of the industry is optimistic. “London looks like it’s on a good trend in recovering from the pandemic,” he says. Increased footfall and a steady influx of tourists and business travelers indicate positive momentum.
Building a Legacy
Looking ahead, Signanini has ambitious goals for Pan Pacific London’s F&B offerings. “I have a long-term goal for Straits Kitchen to become a destination restaurant for the area,” he shares. Similarly, he hopes to see Silverleaf Bar gain further recognition. “The team is so passionate and working so hard. It would be amazing to see them growing more and more, perhaps earning awards in the future.”
For those considering a career in the industry, Signanini offers heartfelt advice: “Passion about F&B is a key point. Study as much as you can, understand your guest, and be ready to have some ups and downs. Every day is a new day to learn.” This philosophy has served him well throughout his career, allowing him to grow from a seasonal bartender to a leading figure in luxury hospitality.
In Signanini’s view, the luxury dining experience is about more than just high-quality food and service. It’s about creating a space where guests feel at ease, valued, and understood. With his dedication to excellence and innovation, Andrea Signanini is setting a new standard for what luxury hospitality can achieve.
