It has been a LONG time, but we thought with the new season, we would introduce our General Manager Rich Troiani. Like many of our team, Rich is a seasoned veteran of the restaurant game and brings with him a wealth of knowledge and enthusiasm that can not be matched. Per the usual, I asked him some questions and let him go with it. So here we have Rich.......

Q: Where are you from?

A: Born here in San Francisco, grew up in Fresno, went to San Francisco State; and have lived in all the great cities of the West Coast.

Q: How'd you get into restaurants? What was the attraction?

A: I grew up in restaurants. My dad was a chef and owner his entire career. He owned a restaurant before I was born on Chestnut street in the 50's (O Sole Mio). It was a family affair - my mom and both my grandfathers were involved. The restaurant was family, home, work and pride..... not much has changed in that regard and that is a good thing. I love everything about restaurants - the sounds, the people, the products, the smells, honor in service, ceremony and celebration.

Q: How long have you been at Waterbar? 

A: A little more than two years, it has gone by fast. Our team does a great job of continuously improving. I have the best office in San Francisco - the dining room at Waterbar.

Q: What's been the biggest challenge doing what you do?

A: I relish in the daily challenge of seeing how well we as a group can create great experiences for our valued guests. It is always fresh, different and challenging - which makes it so rewarding. It is our goal to demonstrate our virtues in how we operate our business.

Q: What's your best memory here?

A: We are fortunate to have so many positives here at Waterbar and in San Francisco. Our staff, our guests, our community involvement and give backs, amazing oysters, OysterFest, chefs that cook in the moment, great wines from around the world that create magical pairings..... I think my favorites are guests having a special evening that they will long remember. We know we have done our job when we receive a hug of thanks. Plus, the sunsets are fantastic!

Q: What are you up to lately?

A: Planning to do some Fall travel - Seattle to make some wine with my old friend Chris Sparkman (I will get some grapes from Pat Kuleto next year to make a couple of barrels as well); NYC for the big Wine Spectator wine tasting, London, and San Diego for some family time.

Q: Plans for the future?

A: Our business is ever changing and challenging. How do I help position Waterbar to garnish continued success and recognition? Enjoy what we do, we are very fortunate to have the team that we have. Create a great environment for our guests and staff. We want Waterbar to be known as a very special work experience for our staff. Let's just see how great our team can be.....

Q: What's a food you're looking forward to working with this upcoming season? Fall is here and brings some of the best combination of rich flavors and produce. Love persimmons, quince, pomegranate and fall squash. With wine, it is a great time of the year for Barbaresco, Barbera and Brunello from Italy! Salute!