The man behind Bang Tao’s favorite tables reveals secrets
Mario Ninotta’s boundless energy and passion for life seem to defy boundaries – and so does the geography of his restaurant business. Little Paris, Little Roma, Little Siam, Maya Beach Club, and the La Cave du Roi wine boutique are just some of the venues he has brought to life since settling in Phuket a decade ago.
“My body is Italian, my passport is French, and I live in Thailand,” he says with a smile, explaining the international blend of cuisines.
Mario claims his career path was decided at birth. By the age of 12, he was already helping out in the family business.
“My family had a small shop, like a 7-Eleven. I started by sorting fruit, then moved on to selling wine by the jar,” he recalls.
“What would I be doing if I wasn’t in the restaurant business? Probably construction. My whole family comes from construction, and I’d be building things too.”
He rarely brings up his diploma from La Lameloise, one of France’s most prestigious culinary schools. If he does, it’s usually just to joke that his parents sent him there because he didn’t want to attend regular school.
Yet, when it comes to the secret of running a successful restaurant, he’s quick to name professional culinary training as a key ingredient.
“To open a restaurant, you need to be a chef. If you just have money and don’t know where to invest it – pick something else. Don’t open a restaurant.”
There’s no one-size-fits-all recipe for success in the restaurant world, but Mario’s journey offers a clue. On an island where few restaurants make it to their third birthday, Little Paris recently celebrated its eighth – and is still going strong.
During the pandemic, when many businesses closed, Little Paris not only survived but reinvented itself. The cozy French bistro evolved into a social hub, hosting weekly events and lively parties – always with the owner himself in attendance. That strong connection between guests and host became a signature part of the experience, and a major reason for its success.
Just one proof of the bistro’s popularity? A record-breaking bill of B4 million from a single table.
It’s safe to say Mario is now one of Phuket’s most successful restaurateurs. But like many others, his journey started out like any visitor’s – enjoying Phuket as a vacation paradise. In 2015, he decided to stay and bring a piece of his beloved Paris to the island.
Since then, Little Paris has grown into a big family. In Bang Tao, Mario opened Little Roma and Little Siam, the stylish Maya Beach Club, and the boutique wine cellar La Cave du Roi.
“My French gastronomy is, let’s put it so, “bistronomy”, the cuisine of a French bistro. This whole branch exists thanks to the Russians. After defeating Napoleon in 1812, Russian troops stationed in Paris would shout “Bistro! Bistro!” when ordering food and demanded in being served “bistro”, meaning “quick”.
Each of these “Little…” concepts are rooted in authentic cuisine – French, Italian, or Thai. Every week, a shipment of top-quality European ingredients lands in Phuket to maintain the highest standards.
“Just outside Paris, there’s a massive market called Rungis. I have a guy there who handles my orders. I send a request on Monday, and by Friday, a huge container arrives from France – oysters, meat, flour, and so much more.”
Mario’s restaurant group now employs over 300 staff, including a recently launched central kitchen team. From day one, Mario has followed a simple rule: reinvest 50% of profits into the business and share the rest with his team.
“When did I go from being a restaurateur to a successful restaurateur? First, when I started working 14-hour days. And second, when I began sharing profits with my team. My staff receives the highest service charge bonuses in Thailand – and I’ve never had an issue with staff leaving.”
To Mario, his team is the heart of the business. Disrespecting staff is the only reason he’ll ask a guest to leave. Otherwise, the customer is always right – and the kitchen will remake a dish as many times as needed to get it perfect.
Despite his culinary curiosity, Mario rarely eats out. He’s too busy conducting quality checks at his own restaurants – sometimes anonymously, so the team doesn’t know it’s him.
“Do I have a favorite among my restaurants? Definitely. Little Paris is my favorite child – and yes, I spoil it a little. What kind of restaurant would I open if money were no object? I’d open more Little Paris locations – in Phuket Town, Rawai, Samui, Bangkok – everywhere!“
He visits each venue daily, and you won’t find a reserved table for him – every seat is for the guests.
“To maintain top service, you have to work with your staff every single day. That’s the first rule of management – repeat, repeat, repeat.”
Opening a great restaurant also requires serious investment. Financing was one of Mario’s biggest challenges when starting a business in a new country.
“We’re currently thinking about opening a grill restaurant, and that would cost B35 million. Little Paris is worth far more by now – no less than B120 million,” he shares.
“In Paris, there are restaurants that serve just one dish – entrecôte with fries. No menu, just that dish and one kind of wine. But they’re wildly popular. People wait in line for an hour – the secret? The sauce has 70 ingredients!“
Mario doesn’t shy away from talking about numbers, and it’s easy to see why. Though money is important, it’s far from the only ingredient.
A restaurant only thrives when it delivers happiness – day after day.
Real Life in Phuket Magazine 