Nicola Siervo
Nicola Siervo graduated with a degree in Marketing Communications and later at the New York Fashion Institute of Technology, which led to a variety of high-profile management positions in the fashion industry. In 1992 Siervo launched Bang, a restaurant/hot spot in Miami Beach and a success that afforded him the opportunity to work with co-owners Jason Binn of Ocean Drive Magazine and Oliver Stone of Bar None in 1995. Siervo later established Joia, an Italian restaurant and lounge in the Century Hotel and his first ownership venture. His successes lead him to open Mynt Ultra Lounge with partners Robert Caan and RonySeikaly, a polished, sophisticated 1920’s style café for Miami’s chic, elite and international jet set. In 2002, Siervo joined Hotel Astor owner KarimMasri in opening Metro Kitchen + Bar at the Hotel; In 2005 Siervo formed a new partnership, KNR Restaurant Group and opened Quattro GastronomiaItaliana, and Mokai Lounge and Sosta Pizzeria. His three partnerships with KNR Food Concepts, KNR Bar Concepts and 2201 Collins Nightclub Management provide all the Food & Beverage services to the W Hotel South Beach. KNR Restaurant Group commenced operations as the Food & Beverage provider to the Trump Soho Hotel in New York City. It features Quattro GastronomiaItaliana, a replica of the Miami Beach operation, as well as Kastel Lounge, the Library and Bard’eau.
How did you start your career in nightlife?
I began as a waiter in NYC while I attended college at FIT. Then I moved onto promoting a few different clubs in the city until 1992, when the owners gave me an offer to come down to Miami to manage a restaurant called Bang.
What’s the best and the most challenging part about working in the nightlife business?
The best part about the nightlife industry is that it’s easy to get to the top. The most challenging part is staying there because providing a high-quality of customer service is the key to making sure that your clientele keep coming back.
Who are some of your most impressive clientele?
Every client that walks through our door is important to us. We treat everyone the same way, whether it’s a big spender, a celebrity, or someone visiting from out-of-town, our goal is to provide the best experience.
What’s the formula for a successful venue?
The crowd. Once you have the right crowd inside the space, it’s up to us to deliver the right energy , the best service, and great music.
What’s the most shocking thing you’ve seen in your business?
You get to see a lot of things in this business, so once you decide to make it your life then nothing really shocks you.
What sets you apart from the rest of the club kings?
First of all, I don’t consider myself a club king. After 20-years in the business I’m still the same person. I have no ego and I go to work with the same enthusiasm I had 20 years ago.
What’s next for you?
We’re very excited for the opening of The Dutch Miami and Quattro Mexico City.
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