For almost two decades, Bambinos Cafe has been committed to bringing you great food and great service. Part of what makes Bambinos so special are the team members who have been with us since the beginning. We consider our staff family. In fact, some of them actually are family.
Take, for example, General Manager Madalyn Faucett. She’s been with Bambinos since her uncle, Andy Faucett, opened the Springfield location in 2000. Madalyn was introduced to the kitchen by her “nonna” (Italian for grandmother), Mary Faucett, who started Nonna’s Italian Cafe in Downtown Springfield.
For Madalyn, the family feel at Bambinos goes far beyond the staff. “Bambino’s is one of the Italian restaurants in Springfield Missouri that facilitates a truly quality experience where our family cares for yours,” she explains. Read on to get acquainted with Madalyn.
How did you first get involved with Bambinos?
Madalyn Faucett: I was practically raised in my family’s restaurants. As a youngster, I was often by my nonna’s side as she operated her own business. This fundamentally changed the way I view food.
How did your family’s Italian heritage influence your views on food?
Madalyn: Like many traditional families, our get-togethers center around my grandmother’s cooking. Her blended style of Italian, soul food and a hint of French cuisine connects us to our heritage in a way. It also connects us more deeply to each other. Owning a restaurant is like opening your family circle to share that experience with a community.
How old were you when you first started working at Bambinos?
Madalyn: After my uncle Andy opened Bambino’s in Springfield I started a summer job in the bakery. I was a flighty 15-year-old but I learned the importance of precision and diligence from my nonna.
How has Bambinos grown since you’ve been involved?
Madalyn: We have grown from a tucked-away location by Missouri State University to an additional location on the south side that also includes a health-conscious coffee and smoothie shop, B2 Cafe. As we have grown, my position has changed from bakery manager to front of house manager to a more general manager role.
What do you enjoy about working in the family business?
Madalyn: Working alongside my cousins, uncles and longtime family friends makes what we have created so much more rewarding. Not to mention the crew of genuine and good-hearted individuals we have assembled.
Finally, what’s your favorite thing on the Bambinos menu?
Madalyn: The diversity and richness of our menu makes it difficult to pick a favorite item. I love our featured farmers market pasta because of the quality of ingredients we get from local farmers. But my heart is truly with the baked goods. We are revamping our gluten free options. We may be adding more vegan pastries too.