Meet Giuseppe: The New Executive Chef at a'Mare

We are thrilled to introduce Giuseppe, the new Executive Chef at a'Mare, Crown Sydney's premier Italian restaurant. With a rich culinary background and a passion for Puglian cuisine, Giuseppe brings a unique blend of tradition and innovation to our kitchen. His journey from the coastal regions of Italy to the vibrant culinary scene of Sydney is nothing short of inspiring.

At a'Mare, we pride ourselves on offering an authentic Italian dining experience, and Giuseppe's expertise perfectly aligns with our vision. Our menu, deeply rooted in Italian traditions, is elevated by Giuseppe's creative touch and commitment to using the finest local and seasonal ingredients.

We sat down with Giuseppe to learn more about his background, his love for food, and his vision for a'Mare. Here’s what he had to share

Q: How did you learn to cook?
Giuseppe: I learned to cook from my mum. She has always been the one to take care of my family. Growing up, I watched her every day, cooking the traditional dishes of Puglia. She got her passion and inspiration from her own mum, who was from Bari.

Q: What is your favourite dish to cook?
Giuseppe: I love to cook seafood, especially in a woodfire oven. At a'Mare, we use the Josper oven, and at home, I also have a small wood-fired oven which gets a lot of use.

Q: What is your favourite memory of being in the kitchen?
Giuseppe: Working at Ormeggio and Chiosco holds a special place in my heart. It was truly a formative experience, allowing me to be involved in all aspects of the business for the first time. Meeting my future mentors and Aussie family Alessandro Pavoni and Victor Moya at Ormeggio and having the opportunity to become head chef at Chiosco during its creation and development was invaluable. I felt deeply connected to the project, and it significantly broadened my understanding of the restaurant industry.

Q: How do you draw inspiration from Puglian cuisine? Can you offer a few example dishes on the current a'Mare menu?
Giuseppe: Puglia is in my blood, and in my cooking. The region is known for its amazing seafood, and at a'Mare, our menu has a strong focus on seafood.

We have on the menu right now a Risotto Marinara inspired by the seafood ragus from Bari, with octopus, mussels, and pipis. These are three of the main traditional ingredients from my region.

We have a whole fish cooked in the Josper wood fire oven, filleted and served tableside. This is one of the most traditional main courses from Pugliese seaside restaurants. We finish this with a 'Crudaiola' dressing, which is a Neapolitan fresh tomato salsa with capers and olives.

Our 'Cicala' entree draws inspiration from a traditional Pugliese dish 'Acqua e sale' while using modern techniques, ideas, and the best local Aussie produce. We have a similar crustacean to the Moreton Bay bug called Cicala, which lives in the waters between Puglia and Greece. Here, of course, we use local Moreton Bay bugs. Traditionally, this dish is a simple salad with bread soaked in brine served with tomatoes. For my version, I am using a Pugliese style focaccia instead of bread, adding cucumber compressed with parsley oil along with the tomato, and of course, adding the beautiful fresh Moreton Bay bugs.

Q: What are some of the Michelin restaurants you have worked in?
Giuseppe: Locanda Liuzzi. I also got to work and become good friends with the great Italian chef Simone Cipriani. And I had an insightful stint in Japan at Albergo Bamboo in Hakone with gourmet chef Hiroyasu Ya.

Q: How did you get started in the industry?
Giuseppe: I started at the age of 13 years old as a pot washer/apprentice in a pastry shop at the ground level of the building where I grew up.

Q: How has your background shaped the experience you are bringing to a’Mare?
Giuseppe: I had the opportunity to travel quite a bit before stepping into a’Mare's kitchen. From Puglia to Tuscany, the seaside to the Alps, the UK to Japan—experiencing everything from hotels to casual spots and Michelin-starred restaurants. Thanks to all of these experiences, I would like to bring more flexibility to menu changes, work as much as possible with top local producers and the best Italian products, and update the menu every few weeks to ensure we’re using the best seasonal ingredients at the right time.

Q: How does your Pugliese heritage influence your cooking in this role?
Giuseppe: Pugliese cuisine is based on seafood and seasonal vegetables. Here at a‘Mare, we are using the best vegetables that we can find in the market and the best seafood that Australia’s waters offer. Then, a zest of lemon, a good extra virgin olive oil, and everything will taste incredibly good.

Q: Do you have a signature dish?
Giuseppe: Yes, I do. In Puglia, we have a traditional dish called “Linguina al sugo di Granchio”. Obviously, we have adapted the recipe accordingly with Aussie products. We have one of the best crabs that you can find in Australia, the “Spanner crab” from Fraser Island. We use the shells for the broth. After cooking the pasta in boiling water, we toss the pasta with semi-dried, extremely sweet cherry tomatoes and refresh the broth with lemon zest. To complete the dish, we dress the crab with some “Colatura di Alici” citronette (anchovies brine). Buon Appetito.

Q: What do you hope to achieve as Executive Chef at a’Mare?
Giuseppe: I aim to create a menu that combines creativity and tradition with the finest local seasonal ingredients, offering guests a unique dining experience that reflects the essence of the restaurant.

Q: What is your vision for the restaurant/kitchen under your leadership?
Giuseppe: I would like to cultivate a strong and motivated team where creativity and passion can succeed. By mentoring and providing opportunities to grow as professional chefs and nice human beings.

Q: How are you innovating in your role?
Giuseppe: Ensuring that every guest feels welcomed, valued, and satisfied by not only the food but also the overall dining experience. Listening to feedback and adapting the menu and service to meet the desires of our clientele.

Q: What trends are you noticing in the industry at the moment?
Giuseppe: Social media continues to have a massive influence on dining and travel decisions. Many restaurants are leaning into social media trends because many diners are making decisions based on online reviews and photos.

Q: What challenges do you see currently facing the industry? How are you navigating them?
Giuseppe: The hospitality industry is facing a significant shortage of skilled staff, particularly in kitchen and service roles.

To address these issues, we are trying to offer competitive salaries, a good life balance, and continuous training in order to attract and retain the right staff to stay with us and grow in a healthy hospitality group.

Also, rising costs of goods are putting pressure on margins. For example, fluctuating prices of meat, seafood, vegetables, and other products can make menu planning and budgeting difficult.

Moreover, working closely with farms and maintaining long relationships with many local producers helps to keep food costs under control.

Q: What tip would you give to a young chef looking to progress their career?
Giuseppe: One of the things that I’ve always said to my team is to be hungry and be curious. Working in different environments could be a great start, then find the right mentor that helps you to grow… and keep studying. Sign up for multiple different courses, open your mind, read books, and dream big. Everything else will come right next.

Join us at a'Mare to experience the culinary magic Giuseppe brings to our kitchen. Whether you're indulging in our signature seafood dishes or exploring the seasonal specials, every meal is crafted with passion and precision. Book your table today and embark on a gastronomic journey that celebrates the best of Italian cuisine with a modern approach.

We look forward to welcoming you to a'Mare at Crown Sydney, where every dish tells a story and every visit is a celebration of flavour and tradition.