Robert Marchetti

Robert Marchetti is a New York-based, Australian hospitality veteran. Robert has created, owned and operated some of the world’s most recognized and awarded restaurants, bars and hospitality venues.
Robert’s most recent creation is Gran Tivoli and Peppi’s Cellar, the Soho located restaurant and bar that celebrates authentic Italian dining. Robert is now applying his vast experience and expertise, offering clients a suite of services to assist with all their hospitality needs.
Robert Marchetti-About-mobile

Robert Marchetti

Robert Marchetti is a New York-based, Australian hospitality veteran. Robert has created, owned and operated some of the world’s most recognized and awarded restaurants, bars and hospitality venues.

Robert’s most recent creation is Gran Tivoli and Peppi’s Cellar, the Soho located restaurant and bar that celebrates his Italian heritage.

Robert and his team are now applying their vast experience and expertise, to offer clients a suite of services to assist with all their hospitality needs.

Robert Marchetti photo
‘The designs are cutting-edge, the ambience – buzzy and relaxed, and I had a meal that stood in my mind for months later. One of Marchetti’s aims is for diners leaving the restaurant to feel great about themselves.’
 
Gordon Ramsey
Celebrity Chef
‘I’ve helped develop some pretty iconic brands in my time, from Virgin to T-Mobile to British Airways. After a ten-year journey with Robert, I can safely say that he is the most remarkable of all brands. His never-ending passion to create a better world for customers and unenviable design aesthetics are the perfect blend to deliver experiences that are both magical and magnetic. As for the next ten years, only Robert has the answer.’
 
Mark Gilmour
Founder, Rising Brighly
‘Robert Marchetti truly understands hospitality and what it takes to make a restaurant sing. His creativity – with service, food and design, and the importance he places on pushing a restaurant’s fun factor, sets him apart from everyone else in the industry.’
 
Mike Freed
Post Ranch Inn
‘His integrity, eye for quality and commitment to sustainable design are totally in line with how he does business as he brings his Midas touch to Asia.’
 
Asia Dreams
Magazine

‘Robert Marchetti is a true creative and visionary. He is bursting with restless energy which is infectious. His passion can be felt in every Marchetti project.’

Helen McCabe
Founder, Future Woman
‘Robert and his team at Gran Tivoli have achieved a rare double feat in the culinary world: divine, splendid cuisine coupled with an authentic, soulful warmth. This blend of old and new world is a rare gem and one to cherish.’
 
Josh Wyatt
CEO, Neuehouse

Services: What We Do

To understand the unique structure of the Robert Marchetti Hospitality Group, click on our short video. If you want to have a chat to learn more or have a project to discuss, you can connect here.

Track Record

With a history of opening award-winning restaurants, his accolades include ‘Top 100 In The World’, ‘Best New Restaurant’, ‘Best Restaurant’, as well as awards for Architecture and Lighting.

To remain relevant and current, Robert and his team produce work that continually shifts the paradigm.

New York Based

Robert Marchetti is New York-based and owner of Gran Tivoli Restaurant & Peppi’s Cellar. We are boots on the ground veterans that passionately love the hospitality industry and couldn’t think of anything else we would rather be doing than to help you create a world-class venue.

Shifting The Paradigm

As a creative director Robert has collaborated with many industry leaders. He has shifted the paradigm by creating iconic venues in both longevity and style:

    • Hirsch Bedner Associates
    • Virgin Group
    • Silverstein Property Group
    • QT Design Hotels
    • Double Six Hotel Group
    • Neuehouse
Baku - Azerbaijan

Testimonials

'The designs are cutting-edge, the ambience – buzzy and relaxed, and I had a meal that stood in my mind for months later. One of Marchetti’s aims is for diners leaving the restaurant to feel great about themselves.'

GORDON RAMSEY

Celebrity Chef

'Robert Marchetti truly understands hospitality and what it takes to make a restaurant sing. His creativity – with service, food and design, and the importance he places on pushing a restaurant’s fun factor, sets him apart from everyone else in the industry.'

MIKE FREED

Post Ranch Inn

'I've helped develop some pretty iconic brands in my time, from Virgin to T-Mobile to British Airways. After a ten-year journey with Robert I can safely say that he is the most remarkable of all brands. His never-ending passion to create a better world for customers and unenviable design aesthetic are the perfect blend to deliver experiences that are both magical and magnetic. As for the next ten years, only Robert has the answer.'

MARK GILMOUR

Founder -Rising Brightly

His integrity, eye for quality and commitment to sustainable design are totally in line
with how he does business as he brings his Midas touch to Asia.

ASIA DREAMS

Magazine

'Robert Marchetti is a true creative and visionary. He is bursting with restless energy which is infectious. His passion can be felt in every Marchetti project.'

HELAN McCABE

Founder, Future Woman

'Robert and his team at Gran Tivoli have achieved a rare double feat in the culinary world: divine, splendid cuisine coupled with an authentic, soulful warmth. This blend of old and new world is a rare gem and one to cherish.'

JOSH WYATT

CEO, Neuehouse

Robert's Story

Robert was recently interviewed on The Impossible Network podcast. In the first part of the interview Robert recounts his upbringing and his journey to hospitality industry, how he developed his leadership style, being self taught, mentoring and the importance of lifelong learning.

In Part two Robert discusses his vision for his NYC restaurant Gran Tivoli, he reflects on the economic impact of Covid19 on New York restaurants and bars, the business environment, supporting his staff and how as humans we can use this period as a time to grow stronger and sharpen our tools. He discusses why vulnerability is a strength and how he has learned to thrive through failure and his perspective on organic food and the industrial food supply chain.