Member of the month March 2025: Alberto Viola

Here at The Staff Canteen, we feature a different member every month who we think deserves to be celebrated - this month’s winner is Alberto Viola.

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As thanks for being a regular contributor to The Staff Canteen, Alberto will receive a TSC mug, an item of merchandise from our online store, and be entered into our member of the year 2025 competition.

Alberto has been a member of The Staff Canteen since 2008.

>>> Find out more about Alberto and follow him <<<

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When he’s not slaving away in the kitchen at St Elli's Bay Bistro on Llanelli beach, Alberto can be found spending time with his family, dogs or paddleboarding the open seas.

What was your most memorable experience in the food industry?

"I've done a shift with Jean-Christophe Novelli, which was pretty cool. One of the one of my previous owners were in partnership with Marco Pierre White and he popped into the kitchen and they just pretty cool random things that have happened."

What is the most important lesson you’ve learned as a chef?

"Partially to just say ‘yes chef’ And make sure I've got a notebook with me all the time. Over the years, I've got through about four or five, and they've just got such random recipes in there from people that work with them, where they've been and it's like gold dust to me."

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What are your future plans in the culinary industry?

"I don't have to take it almost a year off. I have. I don't know. I've got the extra back around my own brigade again. Because it's always wanted and I've, like I said, taking a year back, the children are older now and I'm thinking don't jump straight back in, but I've always wanted my own little Bistro.

What was the experience running your own restaurant?

"I enjoyed it. I really did. It was close to Neath College and that's where I did my Level 1. I tend to pop in every now and again and have a look at all the trainees of a Level 2's and I'd have them work with me and and it was nice. It was nice showing young studs how to get stuff done and teach them nice."

What is your signature dish and why?

“I’d have to say the crab and lobster ravioli, it's something my grandmother told me to make when I was a kid. And when I was working at the time in Gower, they had beautiful, fresh produce like, and we've done an article for a cookbook.”

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