Welcome back espresso: The Bar Hotel Rivington & Sons is offering all employees at Prime Tower in the week of the 6th to 10th July 2020 the first espresso on the house.
Rafael Ferreira (29) grew up in Santo Tirso, a small town near Porto in Portugal. After training at a tourism college, he became dissatisfied with his situation and decided to pursue a change of scene. One morning he opened a newspaper and saw an advert for a job in an ice cream parlour in Wolfsburg (Germany). He rang up, got the job and was soon on his way. At that point he was only just 18 and had no knowledge of either German or English. Thus, began his journey through a wide range of professional roles within the hotel and restaurant scene in a variety of European countries. He has worked, amongst others, as a dishwasher in Arosa, in 5-star hotels in Austria and behind the bar at the Fischstube in Zurich, he has experienced highs and lows and has learned plenty about humankind along the way. Since August 2019 he has been deputy Managing Director and Bar Manager at Rivington & Sons.
- Rafael, what do you like best about life in Zurich?
For me personally, Zurich is one of the best cities in the world. You can meet people from all over the world here, we have clean lakes and streets and the public transport is unbeatable. Whatever time of day or night it is, you’ll always have a great connection. And then, of course, I have the good fortune of working in a really well organised company and in my free time there are so many wonderful bars and restaurants to discover.
- How much has your life changed since you left Santo Tirso?
It has changed 100 percent. I have learned a lot from each country that I have worked in. About people, about life. There have been good times and bad times. Of course, I sometimes miss my home town, the sea and the culture, but at the same time I am very happy to live and work in Switzerland. There are so many opportunities here to grow and develop as a person, I really treasure that.
- What do you do at Rivington & Sons?
I am deputy Managing Director and Bar Manager, and all-round team motivator. We give our best every day, greet the guests with a smile and pamper them with speciality coffees and delicious drinks. I am responsible for orders and incoming goods, checking e-mails, creating new menus with the team and much more besides. For me it feels more like fun than work. There’s great music playing in the background all day, the atmosphere is fantastic, what more could you want?
- What’s the best thing about working in the Prime Tower?
That I get to work in the biggest, most beautiful building in Zurich. We meet people from all over the world. Every day is different, new faces, new stories – it’s never dull.
- And what do you love most about your job?
I am really proud to work for Rivington & Sons. For me it’s one of the loveliest bars in Zurich. The atmosphere at work is very close-knit and respectful. We are all equally important, and there is no hierarchy here like I have experienced in other companies. And of course, we have the best and friendliest guests. Above all, I really like the people who work in Prime Tower. Some come by every day and it becomes a kind of friendship.
- You are famous for your innovative coffee and cocktail creations. Where does your passion for good drinks come from?
My passion for food and drink began when I was ten or twelve years old. I often went with my grandfather into the fields and helped my mother in the kitchen. For me it was clear early on that I wanted to go into the food and drink industry.
- What should we be drinking this summer? Is there a Rivington Summer Special?
We have taken a lot of care over creating a seasonal menu with light summer drinks, so really your best bet is to try them all (laughs). I’m convinced that people are going to love our drinks. I can recommend the Campo Cocktail with gin, raspberry syrup, lime juice, rosewater, peppermint, cherry liqueur and egg whites.
- During lockdown, Rivington & Sons has been offering a take-away service since mid-May. What was the most difficult thing during this time?
The hardest thing was to adapt to the new rules and regulations every day and to react accordingly. But we stayed optimistic and made the best of the situation. Right now we are open from Monday to Friday from morning till evening and we are so excited to see you all again!