SINCERO
Cinzia Buono
Born and raised in Switzerland to Italian parents, Cinzia Buono visited Australia when she was just 19 and the lifestyle and sense of freedom, she experienced here stayed with her. She returned 10 years later to settle, cherishing the blend of Italian and Swiss influences her childhood had given her which ultimately led to a career in hospitality.
Her treasured memories of holidays in Italy that always involved family, friends and food are the foundation for her desire to create similar memorable experiences for her guests, many of whom have become extended family.
Cinzia says that running a restaurant with her partners is incredibly rewarding because it creates so many beautiful connections and moments that go beyond just serving food to be about fostering genuine relationships and building a community.
Fabio Magliano
When it comes to wine, Fabio Magliano has a simple philosophy, life is too short to drink bad wine. Always searching for something new or different to add to his knowledge, Fabio comes from a wine producing family and wine was on the table every day so it was almost pre-ordained that he would become a sommelier.
Fabio takes great pride in being able to advise guests on which wine will best match their dish whether it be savoury, like his personal favourite an eggplant parmigiana, or something sweet such as a tiramisu.
While he still misses Italy for the uniquely Italian flavour of the food, the scent of the city, and, of course, family and friends, he now calls Australia home and his partners in the restaurant and many of their customers, his second family.
Daniele Ruffolo
Daniele Ruffolo remembers that as a child growing up in Milan, he would help his mother make a very traditional homemade pasta on the first Sunday of every month. While Milan is in the north of Italy his parents were from the south, so his cooking is widely influenced but with a bias toward the cuisine of the south.
Daniele values the wide range of fresh, good quality produce that is available in Australia, particularly our meat, vegetables and native herbs. He also listens to his customers and values their feedback often taking traditional dishes and giving them a twist to suit the Australian palate.
Like most chefs, when Daniele is at home he likes to relax, put the demands of a commercial kitchen behind him, and keep his cooking plain and simple.
Mirco Speri
For head chef Mirco Speri cooking is his passion and his life. Hailing from Verona in the north, Mirco has fond memories of family picnics on the hills overlooking Lake Garda, and of his nonna’s gnocchi, which she served with a simple onion, butter and tomato sauce.
Mirco’s philosophy for the kitchen is to keep waste to the minimum, a philosophy he learnt while working in Michelin starred restaurants. He loves barbeque and everything related to charcoal and is introducing cooking on a Hibachi to add a unique touch to some of his dishes.
Having customers come into the kitchen is something Mirco believes is important, not only because he values the feedback they give, but also for the sense of community it creates between front of house staff, the kitchen and guests.