Giuseppe Fuzio

Bari, Puglia

I have worked in Michelin star and other quality restaurants in Italy, the UK and Japan. My most fun cooking experience was working with Italy's Young Chef of the Year Simone Cipriani, both at his restaurant and on the cooking show ‘Identita Golose’. 

I also enjoyed working in Japan working with Gourmet Restaurant Chef Hiroyasu Yamamoto. 

I am a native Italian, coming to Chiosco by Ormeggio from Puglia, via the Ormeggio kitchen.

Yes. 

Modern/traditional. I like to take a modern approach to traditional Italian dishes and highlight the less common recipes from regional Italy, especially from my hometown of Bari in Puglia. 

Time. Time is precious in the kitchen, it can literally make or break a recipe and also ruin a guest’s experience if courses are sent too quickly, or not quickly enough!

I like to be organised and plan ahead so I’m not rushed and stressed during service. I keep a diary that is like my Bible, I take it everywhere to stay organised. 

Italian tradition. I’m really inspired by regional cooking - the traditional dishes and flavours of each town in Italy and how the recipes honour the flavours of the produce.

Customer happiness. I am filled with joy when I receive compliments from my customers and read great reviews online. 

Lemon, it’s so versatile, I use it in everything!

Vitello tonnato. I don’t think Australians are used to seeing these bold flavours together. Tuna mayonnaise doesn’t sound very appealing, so we get some hesitancy, but once people try it they’re always back for more! 

Vitello tonnato - slow-cooked veal, sliced thinly and smothered in a rich, thick tuna mayonnaise, topped with crunchy fried capers and parsley oil. 

Come to Chiosco by Ormeggio for marina views and Italian hospitality and expect traditional recipes made with the best Australian produce. 

Managing Executive of a large kitchen team.