Argys was attracted to the industry through a simple notion: an instinctive love of food and drink. This saw him spend two and a half valuable years at Quaglino's, which left an indelible impression on him: "You have to ensure guests have a great time, every time they visit your restaurant."
Argys was attracted to the industry through a simple notion: an instinctive love of food and drink.
This saw him spend two and a half valuable years at Quaglino', which left an indelible impression on him: "You have to ensure guests have a great time, every time they visit your restaurant."
He has put this mantra into great use since joining Ponti' in 2012 and has worked his way up to become Deputy General Manager. "It' all about training and motivating the team so that our standards are always top notch for every guest who chooses us."
Those who love their fish will find Argys to be a kindred spirit, with the Gamberoni dish (king prawns in garlic butter with a hint of chilli) being one he loves to recommend. His visits to various food producers and vineyards in Emilia-Romagna inspire him and give him a real depth of knowledge about the provenance of each dish.
When he' not in the restaurant his love of football endures with twice-weekly games, where he describes himself as an assured striker, or defender. Obviously an all-rounder.
When he secured his first promotion after working for six months as a pizza chef in his home country of Romania, Rob Huza knew he’d chosen the right profession.
When he secured his first promotion after working for six months as a pizza chef in his home country of Romania, Rob Huza knew he'd chosen the right profession.
Fast forward and his career has seen him gain broad experience; a Hungarian kitchen, Calabria, Italy for a season as well as several years at Ponti' in London. "When the opportunity came to help launch a new Ponti' in Sheffield it took me less time than the searing of a scallop to say yes. Moving to Yorkshire has been an absolute delight, my family feels right at home here."
As part of his training for the opening, Rob travelled to Piacenza twice. He worked at a landmark restaurant out there to gain money-can't-buy experience of authentic Italian cooking. "I have a chance to bring a real Italian Kitchen to Stocksbridge and to be able to offer a new style of cuisine. I hope to see you in the restaurant."
The origin of our food and drink is as important to us today as it ever was. True authenticity and quality is fundamental to our family values and the success of our business. We say with no small amount of pride that our rapport with supplier partners goes back generations. Do explore their websites and enjoy a real Italian treat.
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