Born:
Genova, Italy
History:
I moved to Australia in 2011 after completing a Bachelor of Business Administration, but felt like that wasn't the right career path for me, so I moved to Sydney for a few years and began my career as a Chef.
In Sydney, I was lucky enough to have found work in a few Italian restaurants where I met incredibly talented and creative Chefs who mentored me during my training years; eventually making my way up the ladder by learning and assimilating as much as possible from them.
I had found passion in becoming a Chef but in time felt like city life was not meant for me and that is when I decided to move to Byron Bay in 2014.
My move opened the doors to many new opportunities and led me to appreciating the importance of where our food comes from and the way we use it.
After working for several popular restaurants in Byron Bay, I started my own catering business called TERRA Catering, which I still have today; then I was offered the opportunity of becoming Head Chef at Di Vino, where I worked for 3 years.
In March 2021, I finally opened my dream restaurant in the beautiful hinterland of Byron, called The Hut.
Have you always wanted to be a Chef?
Although I never connected the dots until much later, I was often cooking in some form or another. When the opportunity arose for me to enter the industry, I jumped at the chance and never had a second thought.
How would you define your style?
Inspired by the Italian Riviera, mostly because of the weather similarities…I love using a lot of fresh fish and light produce. I keep it simple!
What is your feature flavour these days?
Cantabric anchovies.
Obsessive-compulsive about?
Pasta.
Your greatest culinary influence:
Franco Bortignon, my first Head Chef and good friend.
What do you love about this business?
The energy and the vibes.
An ingredient you can’t live without?
Olive oil.
Most ‘eyebrow-raising’ menu item?
Grilled swordfish steak, served medium rare on roasted Jerusalem artichoke puree, salsa all Siciliana.
Signature dish:
Moreton Bay bug spaghetti, chilli, garlic, cime di rapa, tomatoes and saffron bisque.
