Locanda Gabriella
Locanda Gabriella partners with MK College to pass on authentic Italian cookery skills to the next generation
Karen Rooney, Restaurant Manager at Olney’s Locanda Gabriella, says hiring apprentice chefs through MK College means they can pass on the knowledge and skills of the team’s 70-year-old Italian chef – at a time when it has become more challenging than ever to find good staff in the hospitality industry.
Locanda Gabriella and its sister business, Gabriella’s Cucina Italiana, are owned by Karen’s bosses, the Cocchiarella family, who have been serving fine Italian food in Olney for over 30 years – first with Giovanni at the helm when the restaurant was called Donzella and now under its new name, led by daughter Gabriella and husband Aaron.
Karen explained they approached MK College because as a family-run business with a long history in the area, they wanted to preserve Chef Giovanni’s skills for future generations.
She said, “It’s important for Giovanni to pass on his knowledge and training to apprentices. After COVID-19, things changed within the hospitality industry. Coupled with Brexit, it became harder to find good staff in the industry.
“It’s a vital part of the business to have chefs coming through that we can train in the kitchen. We approached MK College because we wanted to work with a local provider, and I went there myself.
“The first apprentice chef we found was Lara, who started with us in September 2021. Lara is still with us, and she won Commis Chef Apprentice of the Year at the College in 2023, which was a big achievement for her.
“We have also just found our second apprentice chef, Joe, who started with us in May 2024; he’s working with us four days a week and at the college one day per week.
“They go through thorough Italian cookery training as everything is made from scratch, including all our homemade breads, focaccias, and rolls.
“Having Lara, and now Joe, means we can open the restaurant more, extend our hours, and offer additional services like outside catering, weddings, and parties. Having them join the team has expanded our capabilities significantly.”
Talking about the restaurant’s experience working with the College, Karen said, “The assessor who visits us has always been very understanding of the industry and helped us find our second apprentice, Joe.
“The College has helped us support Lara and Joe, whether that’s been giving them a laptop or the recognition they deserve with the awards. They’ve been really brilliant.”
When asked what advice she would give other employers in a similar situation, Karen said, “I think it is vital to work with young people within the community. To support them and the business.
“You end up with a valued employee who you’ve been able to train exactly how things should be done. The effort you put in is definitely returned as well. Obviously, it does take work, but the rewards are worth it. Lara’s lovely, so we are very lucky.”