Mirco Speri

Born: Italy

History: Now the head chef at Svago, Mirco Speri has extensive and worldly experience in the restaurant industry. Starting out, Mirco spent his first five years studying at Verona in Italy at Luigi Carnacina Scuola Alberghiera. From 1996-1998 Mirco worked around various restaurants in Italy doing seasonal work. He then spent twelve months as the Chef de Partie on the Princess Cruise Boat. Mirco then continued as the Chef de Partie, but this time at Stefano Cavallini Restaurant (Halkin Hotel) in London. This is an important memory for Mirco as this is first one Star Michelin restaurant he worked at. 

In 2001 Mirco left Stefano Cavallini Restaurant and moved to Cannes, France to commence work at Neat Restaurant, another one star Michelin. He continued to work their as the Chef de Partie for one year. The time had come for Mirco to move on, and moving to Australia appeared to be the right move, when he was made Head Chef at The Point, Albert Park. After three years at The Point in 2006 Mirco decided it was time to move on again. In 2007 he was made Head Chef at The European/City Wine Store/Supper Club. Mirco worked at the one chef hat awarded restaurant for two years. The rest they say is history. 

Have you always wanted to be a chef?
I have always wanted to be a chef since I was ten years old. 

How would you define your style?
Italian food that is simple, based on high quality produce and with minimal handling. I like making traditional dishes that utilise modern techniques & methods with attention to presentation.

Obsessive compulsive about ?
Cleanliness in the kitchen especially floor surfaces, and a sense of order an organization, and punctuality.

Your greatest culinary inspirations?
My Parents and grandparents, especially the great skill of curing and preserving foods.

Your greatest culinary inspirations?
Insalatina di manzo, pesche e limone/thinly sliced beef with peaches & lemon also Gnocchetti di patate e carote con salsa al taragone/potato gnocchi filled with carrots & taragon served with sage butter sauce.

Signature Dish: Crocchette di patate, baccalá e anguilla affumicata con salsa al rosmarino/potato, codfish & smoked eel croquettes with rosemary salsa; Ravioli di zucca e amaretti salsa alla mostarda di frutta/ravioli filled with pumpkin & amaretti with mustard fruits; Semifreddo all’amaretto/amaretto semifreddo