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Private Air New York | Winter 2014/2015
67
DINING
It was certainly a winning formula. Just as
famous as the menu (think tuna tartare,
pasta primavera, and crème brûlée) is the
roll call of gifted chefs who have passed
through Le Cirque's doors, including
Daniel Boulud, David Bouley and
Geoffrey Zakarian. When asked what the
secret to his success is, Maccioni replies
matter-of-factly: "I don't know. I can't
even tell my sons what to do because
success is something very difficult to
define." He continues: "I don't have all the
answers like everybody thinks. I just try
to do the best I can. I've been working all
my life." He has certainly passed this work
ethic onto his three sons, Marco, Mario
and Mauro, who are all in the family
business. Today his son Mauro is busy
working the dining room at the end of the
lunchtime rush. How do they all manage
to work together? "It's very difficult,"
Maccioni replies honestly. Does everyone
have different roles? "No, I like somebody
that can do everything."
Looking back, it is this work ethic that has
kept Maccioni going over the decades. "You
have to do something in your life. You have
to keep on going," he says. "I've been here
for 60 years and I'm very proud of that. It's
a long time but I'm still here doing what I
do at my age because it's what I was born
to do."
When asked what he is most proud of
in his life, it's not the celebrities he has
served or the number of restaurants that he
owns. Instead, he says, "My sons and my
grandchildren. I am proud of them because
they are all intelligent." e newest addition
