Lorenzo Matteo Nobilio

Born:

Brisbane, Australia. 

History:

Born in Brisbane, I grew up in Italian family and was no stranger in the kitchen. While most kids were rolling Play-doh I was rolling Gnocchi. My training was by the great Russell Armstrong at Tables of Toowong, where I was saucier, it was a privilege to learn in an Award-Winning Restaurant. 

Have you always wanted to be a Chef? 

Always… I have an unwavering love for food. It’s always plays a key part in special moments in people’s lives. It has this amazing ability to make someone smile, bring people together or revive memories. There is a certain happiness that food brings and I love being part of it. 

How would you define your style? 

Rustic, simple and full of flavour. 

What is your feature flavour these days? 

Northern Italian. 

Obsessive compulsive about? 

Balancing flavours – getting the right balance is the difference between a good meal and a memorable one. 

Your greatest culinary inspirations/influences:

My Nonna and my Mum. My Mum still comes to the restaurant and checks the apprentice’s pasta. Nothing like having your Mum do quality assurance at your restaurant! 

Hands down Marco Pierre White is a culinary genius! He’s trained many of the best in the business and his influence in the food world has defined modern cooking. I’ve based a lot of food off his inspiration.

What do you love about this business? 

Meeting new people and hearing their stories. Many great friendships have been formed over a glass of wine and a bowl of spaghetti. 

An ingredient you can’t live without? 

Butter. 

Most ‘eyebrow raising’ menu item?

Lingua di vitello - Glazed veal tongue with shallot puree, beetroot and mint. 

Signature dish:

Porchetta: slow roasted pork belly, with green beans, fennel and endive salad.