A newsworthy and highly connected entrepreneur, David Giampaolo has built, scaled, and sold several businesses and health clubs throughout the world. An active member of YPO, the Chief Executives Organization, and the Global Leadership Circle of ONE, he is passionate about the power of education and encouraging entrepreneurial talent in the next generation. He serves as an ambassador for Futures for All, sits on the board of Agronomics, and acts as a senior adviser to BC Partners and Omaze. He is also a patron of Pro Bono Economics, organisation that matches volunteer economists with charities wishing to address questions around measurement, results and impact. The Times described him as London’s most networked man,’ The Daily Telegraph listed him as one of the most influential Americans living in the UK and GQ Magazine placed him sixth on its list of the ‘100 Most Connected Men in Britain.’
His guest Sir Nigel Knowles was, until recently, Group CEO of DWF, where he continues as Senior Adviser. Sir Nigel received a knighthood in 2009 in recognition of his services to the legal industry.
David, what are the key elements for a successful long lunch?
Enjoyable company, a comfortable setting with good lighting, an atmosphere that makes you lose track of time, and quality food that enhances rather than distracts from the conversation.
What do you value most in a lunch companion?
Someone who is both engaged and engaging—genuinely interested in the conversation while bringing their own insights and energy. Good chemistry is essential; it’s what transforms a meal into a memorable experience.
What did you eat and drink today?
Bread and butter and rocket salad to start, followed by the fish special of the day. Spicy tomato juice and still water to drink, with a single espresso to finish.
What is the best advice, restaurant or otherwise, you’ve ever received?
Rather than advice received, it’s an observation I’ve made over many meals and years: There’s a fundamental difference between a restaurant owner and a true ‘restaurateur.’ While I don’t have a single favourite restaurant, I frequent a few very often including the Arlington, which makes me feel welcomed and appreciated. What draws me back isn’t just the food—though it must be good—but the atmosphere, energy, and how you’re treated from arrival to departure. It’s ultimately a people business. The best establishments understand that attention to detail and a genuine passion for hospitality creates the experience that makes a restaurant truly special.
What are you working on at the moment?
I’m in the process of acquiring a company, which is progressing well, and simultaneously working on expanding our UK business into both the UAE and USA markets—two extremely exciting projects that represent significant growth opportunities.
