Summertime and life at the Olde Marco Inn is jumping

Fine dining and nostalgia is a combination that seems to be working for Ricky Rambissoon at the Olde Marco Inn & Suites.

Rambissoon, food and beverage manager, has worked with Chef Steve Jones in creating a summer menu to attract new customers, while sticking with favorites that the year-round islanders expect.

And they expect Bobby Gideons at the piano.

"Bobby Gideons is my house guy, everyone loves him," Rambissoon said.

With summer hours now Wednesday through Saturday, Gideons is at his familiar piano bar, singing the songs he knows his fans like, while taking requests.

Stopping by nearly every night is Marion Blomier, former Olde Marco Inn owner, who sings as Gideons accompanies — a duet that made the inn special over many years.

"It is a big honor to have her with us," Rambissoon said.

A sommelier, Rambissoon is using his knowledge to upgrade the wine list. There are now more than 400 varieties.

"We have the great houses of Bordeaux, wines from the finest vineyards of California, Austria, Australia, New Zealand and South Africa to name a few," he said. "I spent a great deal of time educating myself and my staff to utilize the fundamentals I have given them in helping our guests to make the right choices with their meals."

Rambissoon said that teaching the staff to speak at the level of the customer's knowledge has worked very well.

Photo by ROGER LALONDE, Marco Eagle

Ricky Rambissoon, food and beverage manager, checks a bottle of wine at the Olde Marco Inn & Suites. Rambissoon, a Sommelier, has updated the wine offerings and worked with Chef Steve Jones to complete a fine dining experience.

Born in South Hampton, England, Rambissoon gained his first experience with wines on the Norwegian Cruise Lines.

"I fell in love with wines, it became a passion in my life," he said.

He utilized his talents in opening Franchesco's, a fine Italian restaurant in Rockford, Ill.

In looking to establish himself in a major market he fell back on his skills as a bartender to join the Hyatt Regency Hotel and Resort in Chicago. In seven months he became its food and beverage manager.

He moved to the Hyatt in Printers Row and opened the Allerton Crowne Plaza before coming to Marco Island.

His experiences make him comfortable in acquiring fine wines, cognacs and champagnes. He also is comfortable with aligning a marketing campaign that includes the use of the inn's suites.

"Staying here is more than staying in a hotel room," he said. "Our condominiums are more like a home."

The suites are a benefit for corporate businesses, private parties and weddings, he said. "I feel like I am becoming a wedding planner because I have worked with many of them to make sure the wedding is a very positive experience."

He utilizes the inn's Web site, www.oldemarco.com, to explain its history and services.

"June will be a fantastic month here," Rambissoon said.

"Our goal is to make the off season a busier time and early results are pointing in that direction."