Fabio Stefanelli

Born:  Caserta, Italy

History:  As a child I was always interested in cooking.  I watched fascinated as my parents lovingly prepared succulent dishes.  I commenced at La Terrazza (1 Michelin star) restaurant in the Eden Hotel in Rome at the age of 14, completing my Diploma of Hospitality. After this I travelled to learn new techniques and discover new flavours of food and wine.

I spent my time travelling from Rome to Tuscany, Modena, the Amalfi Coast and Milan in Italy, then England, Ireland and Russia, finally settling here in Australia at Fico Ristorante.  During this time I worked at the following restaurants:  Il Pelican (2 Michelin stars), Coffee Concert (1 Michelin star), Rossellini’s (2 Michelin star), and Cracco’s (3 Michelin star).

Have you always wanted to be a Chef?  Since childhood, hence commencing my career at the tender age of 14.

How would you define your style?  Authentic Italian with a hint of French cuisine.

What is your feature flavour these days?  The combination of tomato, buffalo mozzarella and basil.

Obsessive compulsive about?  Organisation in the kitchen.

Your greatest culinary inspirations:  Pino Lavarra, Rossellini’s.

What do you love about this business?  I love to watch customers faces when they taste my food.

An ingredient you can’t live without?  I could never live without extra virgin olive oil in my kitchen or on the table.

Most “eyebrow raising” menu item?  Fregola (small beads of semolina pasta).  Most people have never heard of it.  Once they taste it they can’t get enough.

Signature Dish:  Il Raviolo - homemade potato pasta with buffalo mozzarella, basil and tomato