Member on the Menu: Gus DiMillo

Member on the Menu Spotlight: Gus DiMillo

​​Since joining forces with partners David Wizenberg and chef Jeff Tunks to form Passion Food Hospitality with the opening of their first restaurant, DC Coast, in 1998, Gus DiMillo has worked ardently to build the group’s esteemed portfolio of restaurants [which include DC Coast, Acadiana, PassionFish, Fuego Cocina y Tequileria, Burger, Tap & Shake, District Commons and Penn Commons] and to actively embrace, promote and improve a city he has called home for more than thirty years. In 2003, The Capital Restaurant and Hospitality Awards committee named him Hospitality Ambassador of the Year. The following year, Passion Food Hospitality was honored with a Momentum Award from the Downtown Business Improvement District; in 2005, they were named Restaurateurs of the Year by Washingtonian; and in 2014, they earned a RAMMY finalist nod for Restaurateur of the Year. DiMillo and his partners have given time and service to Share Our Strength, Food and Friends’ charity, Humane Society, Smithsonian Institution, and National Zoo’s Zoofari (of which DiMillo is a board member,) to name a few.  DiMillo is a member of the Downtown Business Improvement Development (BID) and a former member of its Center City task force. He is also a long-time member of the Penn Quarter board; Vice Chair of the RAMW Executive Board; a Destination DC board member; and a member of the Arlington and Greater Reston Chamber of Commerce.​

What is the hardest part about owning and opening a restaurant?

While we all enjoy the creative part of planning, designing and coming up with the concept when opening a restaurant, the hardest part is maintaining consistency each and every day, and finding staff who you can trust to take care of the restaurant and deliver that caliber of food and service. Regardless of how beautiful the space may be or how talented the chef, without consistency across the board, you cannot have a truly successful operation. 

…and the most rewarding part?

As you’re looking across the dining room and see your guests taste the food just brought to their table, seeing the oohs and aahs, the smiles on their faces, and watching them sharing the food and enjoy themselves. That is the great reward. And that is why we’re in the hospitality business. Making people happy.

Where do you look for inspiration when putting your menu and restaurant concepts together?

We find inspiration everywhere, from travels, to reading and research, to great meals with friends and family – whether at home or at a restaurant. It is really our shared experiences that help to shape and inspire a concept.

How are your restaurants influenced by the neighborhoods they are located in?

It’s not just about bringing something to a neighborhood, but really becoming an integral part of a neighborhood and its fabric. It’s key to know your location’s demographic and to listen to your customers needs and wants – whether the demand for post-work margaritas in Clarendon or adding healthy brunch options. But the influence from neighborhood to restaurant is mutual. I think of how much 14th and K Street has changed since we opened DC Coast in 1998 when it was still a red light district. Restaurants have this keen ability to revitalize areas, promote growth and become a part of a neighborhoods landscape.

How did you get started in the business? What was your first job in the industry and what did you learn from it?

In 9th grade, I began working at the local Sears and Roebuck’s coffee shop, starting as a dishwasher until they promoted me to sandwich maker. I remember the first time I worked the counter and made someone a sandwich, and they came in the following day and said, ‘I loved that sandwich…can you make me the same thing today?’ I was hooked. It is my passion to interact with people directly and to satisfy them and make them very happy. You don’t often get that when you sit behind a desk in an office.

What is the best piece of advice you’ve ever been given?

That if you really put your mind to something, work hard and persevere, you can do just about anything.

What profession other than your own would you like to attempt?

I’ve always enjoyed reading and writing, and if I wasn’t in hospitality, I would love to be an author and work on non-fiction, novels and historical accounts.

Where do you see yourself in five years?

Ask me again in five years!

What song always makes you happy?

I love Motown classics like “Sign, Sealed, Delivered” by the great Stevie Wonder.

What’s your favorite DC spot?

Even after all these years, I’m still absolutely amazed by the Lincoln Memorial and the Library of Congress.

What is your favorite ingredient?

Basil. It’s a necessary favorite for my Italian cooking.

You’re hosting a dream dinner party.  What three people would be at your table?

This may date me, but my three would be JFK, who I remember meeting as a youth, and [two who are living] Mick Jagger and Paul McCartney.

It’s the last meal of your life  - what’s on your plate?

Pasta. Doesn’t matter the type, I just love pasta.

What are your pet peeves?

It drives me crazy when someone reaches across the table when I’m talking. Also, dirty bathrooms at restaurants and unclean fingernails.

What is your favorite way to give back to the community?

Our annual ComPassion Golf Tournament, which is now going on its tenth year. We’ve raised more than $300,000 for children’s medical facilities at the NIH’s Children’s Inn. It’s incredibly rewarding and a cause that is so important both to our local community and to people across the country.

What’s your favorite go-to junk food?

A Cheeseburger with Onion Rings