'Your team is everything'

Cranston's DeSarli cooks for 'Iron Man' returns to take reins at Tavern 12

Tim Forsberg
Posted 4/22/15

Actor Robert Downey Jr., who has famously played “Iron Man,” once said of his work: “Nothing’s a break for me. Not even the breaks are breaks.”

Because of Downey’s inspiration and …

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'Your team is everything'

Cranston's DeSarli cooks for 'Iron Man' returns to take reins at Tavern 12

Posted

Actor Robert Downey Jr., who has famously played “Iron Man,” once said of his work: “Nothing’s a break for me. Not even the breaks are breaks.”

Because of Downey’s inspiration and dedication, a local Warwick businessman is working hard to take his venture to new heights.

Cranston resident Matt DeSarli, 33, moved to Rhode Island about 15 years ago from Connecticut. Pursuing his lifelong dream of cooking, he attended Johnson & Wales University to study culinary arts, graduating in 2002 with an associate degree.

“I started working in a kitchen when I was 13 years old doing dishes,” he said. “I’ve literally done every job in the restaurant business, so I believed I had a full understanding of what it takes.”

DeSarli found a job working in a Providence restaurant shortly after graduating, but it wasn’t long before his excitement for cooking was quickly tempered.

“It was there that I lost all desire to work in the kitchen,” he said of the now defunct eatery at which he worked. “It was a very unorganized place, and management was all over. The only person who was on top of it was the chef at the time.”

DeSarli decided to pocket his kitchen experiences and become involved in front-end restaurant operations, such as managing staff, customer service, and the daily opening and closing of restaurants.

“I fell in love with it, and I’ve been running the front end of businesses since,” he said.

However, it was a chance 2013 encounter with a college friend, Charles Voudouris, that opened up super-hero sized opportunities for the young restauranteur. Voudouris is Downey’s personal head chef, and he had an opening in his kitchen and needed help.

“Charles is very passionate. His knowledge of food from around the world is very extensive, it’s almost annoying,” DeSarli joked.

Voudouris asked DeSarli if he would like to join him back in the kitchen as his assistant chef for Downey. DeSarli happily agreed.

On Memorial Day of the same year, DeSarli traveled to the Boston villa that Downey rented during the shooting of his recent movie “The Judge” to assist with a weekend party. It was there that DeSarli’s affection for the kitchen was rekindled.

“I lost all passion for the kitchen until I started working for Robert Downey Jr.,” he said. “Every day it was something new, they always had us on the fly and we had to be ready. It was the best professional experience I’ve had. It got me back in the kitchen, and I fell in love with cooking again. Working for him was amazing.”

Dealing with ever-changing production schedules, DeSarli cooked not only for Downey, but his wife Susan, his team and others stars that were invited for meals.

“We worked well together, and he showed me things I’d never seen before,” DeSarli said of his head chef and friend. “We were putting out a lot of food. It was breakfast, lunch and dinner for Hollywood. We’d get calls at 11:30 saying that they’ve broke for lunch.”

His work experiences there allowed him to learn even more from the actor.

“The thing I took away from Mr. Downey was just how humble he is. He appreciates everything everyone does for him,” DeSarli said. “He made sure that the people working for him were happy and had the tools they needed. Your team is everything, and I really learned that from him.”

DeSarli had worked as part of the Downey team for several months when he received a call in November 2013 from his friends and owners of the longtime Post Road sports bar and restaurant in Warwick, Tavern 12. They were looking for a change, and wondered if DeSarli was interested in purchasing the business. He was.

“One way or another, I knew I’d eventually open something, and I’d always envisioned an Italian restaurant,” he said of the opportunity. “Why not work for myself?”

After several months of working out the details, he eventually secured funding from his parents and his own savings, and plunged headfirst into his new enterprise in early 2014. He’s had a rocky road the first year as a new business owner, but has achieved fantastic results.

DeSarli now employs a staff of about 15, and estimates that his client base consists of about 70 percent regulars – people from the local community. He believes there is a positive trickle-down effect from customers traveling to T.F. Green Airport, as well as from guests from local hotels. He’s also using his experiences with Downey’s team to develop a better product.

“This is a very team-oriented industry. If you have one bad server or one weak link and they provide bad service or give the wrong impression, it can be a disaster now with online reviews. This is my opportunity,” he said. “I have a small staff, but it’s the best staff.”

“I love it,” Amanda Greene said of working with DeSarli at Tavern 12, where she’s been employed for the last nine years. “He’s excited about everything he’s doing here. I think Matt sees what this place can be, and is working every day, morning to night to make sure this works to its full potential. I’m very proud to say I work here, and proud of the products we’re putting out.”

Though Tavern 12 was well known to sports fans in Warwick, it’s quickly gained attention in the community since the transition. DeSarli has also opened his establishment to local non-profits for fundraising opportunities.

“Our success is about staying local, and we collected about 50 dresses during our event there,” said Dawn Engelhardt of Happyness Blooms Inc., a non-profit collecting dresses for young Warwick girls who may not have been able to afford the prom experience. “For us, this was a huge contribution, and Matt was a great help.”

“Part of our mission is to raise awareness, and we had a phenomenal turnout,” said James Greene, president of the non-profit Rhode Island Dercum’s Research Fund, whose recent event at the restaurant raised about $10,000 for Barbara Lyons Corker, a local who suffers from the rare disease. “Matt and his staff were incredible.”

Eventually, DeSarli plans on putting his signature on the restaurant. He’s thinking of doing renovations this summer, along with possibly changing the establishment’s name. Working upwards of 80 to 90 hours a week, he’s optimistic that his efforts have finally led to his big break.

“It was a great first year because I overcame so many obstacles,” DeSarli said. “I really couldn’t be happier with the way things are going. I’m immensely excited about the opportunities here.”

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  • vinny

    Congrats Matt - you've turned that business around and are a great example of perseverance and dedication. Keep up the good work!

    Thursday, April 30, 2015 Report this