The 'Top Chef' star weighs in on the harsh review read 'round the world.

on Nov 15, 2012 - The Dish

Fabio Viviani and Guy Fieri

You've very likely heard about or read the harsh New York Times review of Guy Fieri's New York City restaurant. Pretty much every single aspect of the restaurant -- from the decor to the Donkey Sauce (yes, that's a thing there) -- was torn to shreds by critic Pete Wells, who declared that the staff was in on the fact that "this is not a real restaurant."

It turns out Fabio Viviani of Top Chef fame has some experience with this. When a critic torched his Firenze Osteria restaurant in a scathing review, Fabio just looked at it as all press is good press. "Sometimes a bad review can be the best thing for your career,” the Chef fan favorite told TODAY.com.

He also has a little advice for Guy -- not so much on how to address any food issues, but how to deal with the nearly 250 employees of Guy's American Bar & Grill.

"If I were Guy Fieri, I'd sit down and say to my staff (and say), 'Guys, this is a restaurant, not a Food Network show.' You have to have a system in place," Fabio advised.

How would you respond to a nasty critique of your business? Fire back or ignore it so it goes away? Tell us in the comments!