Giovanna Eusebi is Co- Owner of Eusebi Deli in Glasgow’s West End. The business is a third-generation family business which started in Glasgow’s East End. Coming from a long line of strong Italian women, passionate about good food, she has brought a taste of Italy to Scotland. She has worked hard to build up strong relationships with artisan suppliers across Italy & in Scotland to bring the best possible ingredients to the people of Glasgow. Whilst recognising the skill of her team and encouraging their development, she often sends her staff to Italy & around Scotland to meet with producers. Amongst many awards and accolades for the business, she has also been nominated and won restauranteur of the year in the women in hospitality and tourism awards and more recently inspirational women of the year 2022 in the Scottish hospitality awards.

Giovanna believes good food must be accessible to all in order to drive a healthier nation and encourage a change in eating habits. This is something she promotes continuously most recently in partnering with Circular Glasgow & The Glasgow Chambers of Commerce with “Plate Up for Glasgow” to highlight the issue of food waste in the industry & domestically.

She also has also produced numerous articles on her food journey and recipes published in The Herald, Scotsman and most recently asked to speak at the Vatican on her experiences. As well as volunteering to work with local schools and allotments to educate and inspire as well as feed the homeless. Giovanna is an Italian Scot and a graduate in Marketing from the Strathclyde Business School.

What was your first job in the hospitality/foodservice or tourism industry?

Working behind the counter in my parents’ shop. Before I could see over the counter, I would polish apples for the window display in my Dad’s fruit shop. He was about detail and instilled in a work ethic and pride.

Who has been your biggest influence during your career?

People and places. Travelling, every market and table visited leaves its mark. Food is a journey, ever evolving.

What key piece of advice would you give the future generation of hospitality professionals?

Anything in life is what you put into it. With Hospitality the skys the limit on where you can go. Push yourself to try new things , take the opportunities . What's the worst that can happen?