Meet Executive Chef Matteo Zamboni, a culinary virtuoso whose journey has spanned continents and Michelin-starred kitchens. With roots deeply embedded in Italy, his passion for food was cultivated in the heart of Rome and Milan, where he trained at two iconic establishments: La Pergola in Rome and Ristorante Cracco in Milan. These prestigious kitchens not only imparted exceptional culinary skills but also instilled in him an unwavering commitment to perfection.

Matteo's voyage eventually led him to the vibrant culinary scene of Sydney, Australia, in 2009. Here, he embarked on a new chapter, crafting his artistry in the city's finest dining establishments. His tenure at Sydney's acclaimed fine dining destinations, including Ormeggio, Pilu at Freshwater, and Jonah's at Palm Beach, allowed him to blend his Italian heritage with fresh Australian produce, creating a unique and delectable fusion of flavors.

For Matteo, cooking is a matter of simplicity, seasonality, and a deep reverence for the ingredients. He believes in letting the natural flavors of each ingredient shine through, a philosophy that permeates every dish he creates. As he puts it, "The food will be uncomplicated, seasonal, and produce-driven. Every chef says that, but it's the only way to cook."