by Dr. Iain
Corness
There
would not be too many people in Pattaya who are still unaware of the fact
that Bruno’s Restaurant and Wine Bar has shifted from North Pattaya to
Chateau Dale Plaza, Jomtien. One man who is more aware than anyone else,
however, is Fredi Schaub, chef and owner of Bruno’s.
We began with my asking, what has been the biggest
hassle in the shift? “Everything!” said Fredi. “Moving, dismantling
the kitchen, getting it upstairs in the new building - the workers carried
500 kg cooking stoves up ladders I wouldn’t walk up carrying a glass of
water!” This was all said while shaking his head in disbelief.
Fredi’s moving experience actually began ten months
ago after a meeting with the (previous) owner of the North Pattaya
building. As is usual, there was a proposed increase in rent, but this
time a middle point could not be reached, so the decision was made to
relocate. But to where?
The answer came in January this year and it was Chateau
Dale Plaza on Thappraya Road on the run down into Jomtien, but at that
stage it was a folio of architect’s plans and a vacant allotment. Taking
a big breath and a larger ‘leap of faith’ Fredi purchased five
shop-houses off the plan and work commenced on the building of the new
Bruno’s. However, by April/May this year he could see that progress was
not going fast enough to enable the shift to occur before his North
Pattaya lease ran out in October. Starting a roadside restaurant down the
soi was not part of the master plan!
A fruitful meeting between himself and the Chateau Dale
owner, Khun Suchada resulted in Fredi supplying another team of builders
in July to work with the resident crew to accelerate the project. They say
that two women in one kitchen can be a problem. Fredi sometimes found he
had too many builders trying to make his one kitchen, with sometimes up to
60 workers on the site, but on-site squabbles were soon attended to by the
watchful Khun Suchada. Work progressed and a tentative re-opening date of
November 1st was announced; however, as progress continued it was possible
to bring the re-opening forward to October 15.
During this time, Fredi found that he too was busy.
“Work would begin at 8 a.m. at the new one and I would finish at 5 p.m.,
go home, take a shower and go to work at the old one by 6 p.m.” Anyone
who has ever eaten at Bruno’s would also know that Fredi was there till
late, and then it was home for a few hours sleep and the long days would
begin again.
Now if you think that the work in being a restaurateur
is easy, swanning around the tables, chatting to the diners, a sip of wine
here and there, let me assure you that it is not. And when you are working
single handed as Fredi is these days, then life is even harder. “I have
to look over everything these days. When Bruno was here he did a lot, but
after Bruno got sick I had to do it all. I have to check the food
(ingredients) and try the food, check the tablecloths have no holes in
them - I even have to check the toilets before we open. I have not had a
holiday since Bruno died. I don’t know when I will next get a holiday.
You’ve just got to be there.”
Fredi understands only too well the pressures that are
on him. “The restaurant business is a very personalized one. The guests
want to be greeted by the owner or chef (in Fredi’s case - he is both).
You have to be there because the guests expect it. They want you to chat
to them, recommend some items for them. I go up and down the stairs to the
first floor kitchen about 50-60 times a night. I can’t even sit with the
customers unless everyone else in the restaurant has been served.” Now
that is somewhat different from the nonchalant swanning around the tables
dream!
Fredi does acknowledge the work required to make a
restaurant run is also a team effort. He admits that he himself learned a
lot from Bruno Forrer and Alois Fassbind during his time at the Royal
Cliff Beach Resort, where he was the executive chef for the Royal Wing.
“I’ve been working in hotels and restaurants for 24 years - if you
can’t do it by then, it’s too late! These days I have 30 staff
including laundry and security. It’s a team - my restaurant manager,
office manager, chefs, accounting - you need good team members.”
It is noteworthy that Fredi’s team of 30 have all
(other than the cashier) decided to continue to work with him at the new
restaurant, even though the new hours include a split shift to cater for
the lunch-time trade, something Bruno’s had not done before. (The
cashier was ready to retire and took the opportunity to finish her working
days with the finish of the North Pattaya venue.)
I asked Fredi about the differences between working for
a hotel and working in his own restaurant, and he replied immediately,
“It’s much harder when it’s all your own responsibility - the food,
the restaurant, the staff - but it’s more fun and more exciting because
you are doing it for yourself.” He also said that this new restaurant is
his last project. Like most self-employed people he has also to provide
for himself for the future. “I don’t have a pension. This is my
pension!” he laughed.
This new adventure does also mean that Fredi Schaub
will be around Pattaya for a while yet. “I have to work very hard to pay
my debts to the bank, but I like it here. I’ve been here 14 years. I
cannot see myself anywhere else.”
Fredi Schaub and Bruno’s Restaurant and Wine Bar can
be contacted at 038 364 600.
