A day in the life of Scarpetta’s John Meadow
By now, we know there’s no better spaghetti in New York than at Scarpetta, and there aren’t many dining venues as swanky. But we don’t know much about the man behind the magic. This is what dapper restaurateur John Meadow looks like behind the scenes.
First thought that goes through your head when you wake up?
How do you take your espresso?
We import an amazing wood-roasted espresso from Tuscany, Aneri caffe. They make Nespresso compatible pods, which I use at home. I take it without sugar.
Are you an early riser or an alarm snoozer?
What do you do every morning without fail?
Saying thank you to God and the universe, taking my dog, Benny, for a walk in Central Park and making my daughter breakfast.
Do you have a skincare routine?
I use essential oil daily for my face and skin, and 111 eye patches under my eyes.
What do you wear everyday?
I love my suits: Ambrosi for the pants, Vestrucci for the jackets and Stefano Bemer for the shoes. My uniform is classic pants and jacket, but paired with funky and/or sentimental accessories. My style is important to me because it reflects the heritage and dedication of the artisans who create the pieces.
Are you an exercise person?
I play tennis, I like to run and I love the hammam – I call it leisure exercise.
What do you prefer in the morning?
I love the tranquility of being home first, brewing my espresso, and seeing the calm and awe of the new day filled with opportunity ahead.
Do you break for lunch?
I’m going to Scarpetta for lunch. It’s a great excuse to get out of the office and continue to “work” while enjoying our job. My typical afternoon is spent developing the restaurant, collaborating with designers on future projects or our existing operations, as well as menu tastings and marketing initiatives.
Your days must be long. What times are you usually on the go?
I bring the children to school at 8:15 am and I return around midnight. From Monday to Thursday, I’m outside; Friday I close early and relax with my family.
Are your days predictable or is every day different?
When I travel, it’s actually routine as I spend all the time in the restaurant or hotel where our operation is, but the settings, culture and countries differ. In New York, every day is different as I engage in different aspects of the development process, with our staff and our guests.
What is a typical dinner/evening for you?
On weekdays, I dine with hotel guests or friends in one of our restaurants, and I try to have as little wine as possible. From Friday to Sunday, I cook at home and spend time with my family.
What is your favorite thing about what you do?
He was creating new restaurants; now it’s all about human connection – motivating my team to grow, meeting new guests and overall really engaging with the human joy and passion that brought me to this industry in the first place.
What’s new and noteworthy at Scarpetta this year?
We are excited to announce some international openings in 2022! In the near future, we land in Tulum for a weekend at the Distrito Panamera, from February 11 to 13.
How do you like to end your day?
I always have way too much energy when I get home, so I want something fresh as a palate cleanser. Every night, I eat either raw fennel in olive oil or glazed blackberries, sit quietly at my table, relax, then go to bed to start all over again energetically in the morning!