Origins
Italy
Italian roots and the foundation of a lifelong relationship with food and hospitality.
About
A chef shaped by Italy, Europe and Australia.
I’ve spent more than two decades learning what makes restaurants work: not only food, but people, discipline, identity, systems and the thousands of decisions behind every service.
My approach
Simple food. Strong identity. Serious execution.
I grew up around Italian food culture and built my career through kitchens in Europe and Australia. Over time, my role expanded from cooking into leadership, openings, menu strategy, costing, training and restaurant operations.
I still care about the same thing I cared about as a young cook: whether the food tastes good. But experience teaches you that flavour alone is not enough. A restaurant needs systems that make quality repeatable and a team that understands why the standards matter.
That balance—craft and commercial reality—is the centre of how I work today.
The journey
From Italy to leading kitchens in Australia.
International kitchens
Europe & London
Experience in fine dining and luxury hospitality, sharpening discipline and technique.
Executive leadership
Sydney
Culinary leadership at Bel & Brio and Seta, balancing craftsmanship with restaurant operations.
Large-scale hospitality
Queensland
Pier 33 and Cucina Regina at The Star Brisbane — restaurant operations, openings and team development.
Current direction
Culinary consulting
Working with founders and hospitality teams on concepts, systems, menus and successful execution.
Selected career
Brisbane
Cucina Regina · The Star Brisbane
Chef de Cuisine and opening-team leadership for a major Italian restaurant operation.
Sydney
Seta
Executive Chef for a modern Italian restaurant, leading menu, kitchen execution and team performance.
Sydney
Bel & Brio
Executive Chef across a complex Italian food and hospitality business.
Mooloolaba
Pier 33
Executive Chef with responsibility for menu, people, operations and waterfront dining execution.
Europe
Early career
Professional kitchens in Italy, London and Switzerland, building classical foundations and international perspective.
Chef Davide Incardona
The next project matters more than the last title.
I’m interested in serious food ideas, thoughtful hospitality and collaborations where culinary quality and commercial thinking belong in the same conversation.