La Mar by Gastón Acurio is a contemporary Peruvian restaurant located in the Atlantis The Royal resort, which has fast become Dubai’s most glamorous hotspot. During the MICHELIN Guide Ceremony Dubai 2023, the restaurant was not only selected to be in the MICHELIN Guide Dubai, but its General Manager, Tomislav Antonio Lokvicic Silva received the MICHELIN Service Award, which honours outstanding commitment to excellent service. We sat down with Tomislav to learn more about his journey in hospitality which nearly spans three decades, and his key to delivering excellence, consistently.
Tell us a little bit about yourself and your background.
I am originally from Chile, where I started my career in hospitality. From early on, I helped in my family’s restaurant and decided to move to the US when I was 21. I made up my mind early and knew that hospitality was my life. I joined Charlie Trotter’s restaurant, which at the time was probably one of the best restaurants in the world and worked my way up. I started as a valet, joined the service team and 10 years later I left the restaurant to manage the prestigious Waldorf Astoria Chicago. And now I am in Dubai, it’s been a journey.
What was the most influential moment in your career?
I think the most defining moment was when I made it from valet to service staff. I got in, you know? This was the beginning of it all. At first, I was just running food. I became really good at memorising the menu, at one point even better than the chef and the servers. Keep in mind, the menu changed daily, and some menus had 18 courses. That got me recognition and they gave me more responsibility. I became a server. And before I knew it, was just me and 200 guests in one section of the restaurant on a Saturday night. It almost brings tears to my eyes when I think back on the opportunities I was given. I worked hard, I wanted to be the best version of myself.
What was your first experience with the MICHELIN Guide?
My very first experience was Charlie Trotter’s restaurant, where we hosted several Michelin star chefs. As well as RIA restaurant at The Waldorf Astoria in Chicago, which received two MICHELIN stars within the first year of opening. So that was that. My first experience outside of work, however, was when Charlie would take us around. He’d take us to Thomas Keller’s three MICHELIN star restaurants, among them The French Laundry. After that, I started exploring on my own. I’d go to New York, San Francisco and that is when I got hooked. I wanted to learn more, taste more, and make this my area of expertise.
What was it like coming to Dubai and to the Atlantis The Royal?
Well, I have been in the region for some time, but nothing is anything like Dubai or Atlantis The Royal. Expectations were high, starting from the owners to management and the most junior of staff members. And of course, there was me. I haven’t come across anything like this in all my 25 years in hospitality. People have been eagerly anticipating this hotel and now it’s here – it’s great!
Can you describe what a typical night at La Mar by Gastón Acurio is like?
We start with our briefing, where we cover everything, from menu changes to VIP arrivals and special requirements. We go through the usual stuff and take it very seriously, but we also have fun. We talk, we laugh. I usually like to analyse the room, try to see who is feeling maybe slightly down, and who is doing alright. And I try to have an impact on people, try to lift them up. We always strive for the best and mistakes happen, but I know we have the tools to fix them. In the end, it really all comes down to personality. Either you were made for this, or you weren’t. I rarely look at CVs, instead, I look candidates in the eye, and I will see if they have passion for the industry. I cannot teach anything to anyone without passion. And at 6pm, we open our doors and graciously welcome our guests. It’s showtime!
What is your favorite part of the guest experience?
I am a people’s person. I like to go around the tables and greet each guest personally, see if they have everything they need, and see how they are enjoying their evening. I am not the typical general manager, that sits in his office behind a screen and looks at numbers. I am out there, with my team and with my guests. The biggest compliment is not to hear how beautiful the restaurant is, but how genuine the staff is and how they make guests feel at home.
What does it mean to you to receive the MICHELIN Service Award?
I have been in this industry for a long time. In hospitality, you make sacrifices. You work long hours; you miss out on a few things. The award gave me a boost – it reconfirmed that it was all worth it and what I never really stopped believing in – my passion for the industry.
