Alessandro and Victor and team have completely reinvented themselves for this 11th year of operation. After working in various Michelin star venues such as La Rotonde in France and the two Michelin starred Villa Fiordaliso on Lake Garda, Alessandro broadened his culinary horizons working in Bermuda at the famous Restaurant Lido before moving to Sydney permanently in 2003. Alessandro is now enjoying the challenges and responsibilities of being both Executive Chef and Managing Director of … Alessandro is now enjoying the challenges and responsibilities of being both Executive Chef and Managing Director of two Northern Sydney venues. Ormeggio at The Spit, one of Australia’s most progressive Italian restaurants since opening in 2009, has relaunched this June 2020 with an entirely new concept, look and feel: A buzzy Italian seafood restaurant with a beautiful cocktail and gelato bar centre stage. This is a philosophy that Gianmarco continues to base his cooking - Simplicity and balance. OK, but please, take pity. We want motivated, experienced, passionate, and professional individuals to join our team across all departments: Front of House (Managers, Professional Waiters), Back of House (Chefs, Cooks and Kitchenhands) and Administration and Business. In 2020 Victor took on the role of Executive Chef. The crisp, golden crumbed chicken alla Milanese with its bowl of soft roasted potatoes is wasted on me, and I've had more mayonnaise than in a month of salad sangers. After many years working in Europe her focus was to further her knowledge and abilities in hospitality and service. And yes, there's a little moment that gives you pause every time you pick up new cutlery or handle the laminated menu. With forty years experience in the hospitality industry, Bill has combined his expert knowledge of restaurant operations with his passion for customer service to undertake his business ventures. It's designed for maximum comfort, from the just-baked crusty cushions of focaccia with whippy ricotta to the you-guessed-it tiramisu, delivered in a perfect log of boozy, creamy sweetness. Sort of. But mainly because I can. But after a bit – or maybe after the negroni – something warm surges through my body, and I relax and feel unaccountably happy. But I don't care. She has worked with Alessandro in a number of his ventures, most recently managing Sotto Sopra which was immediately awarded One Chef Hat upon opening in 2017. It's all very well to be exhorted to support the restaurant industry as it does it tough, but if there's no money coming in, then it's going to be 101 ways with mince for dinner for a while yet. Restaurants are back. He went on to work in three Michelin star restaurants including, Restaurante Martín Berasategui and Restaurante El Celler de Can Roca, as well as working with three Michelin star Chef, Pedro Subijana. D'Albora Marina The Spit, Spit Road Mosman 2088, In 2009, Alessandro’s dream of owning his own restaurant became a reality with Ormeggio at The Spit. We're a bit wary, shell-shocked, even. Why does this negroni ($18) taste so much better than any I've made in the past three months? We're not in the new normal yet, and it will be weird until we hit the magic 100-maximum diners mark in July. He joined Ormeggio at The Spit in 2014 and in 2020 has stepped up as Head Chef of Ormeggio 2.0. Ormeggio at The Spit has been a hatted restaurant since opening, achieving national acclaim in 2011, appearing on Australia’s most loved. cooking show, MasterChef. This is my first meal out of captivity for 67 days, six hours, and 15 minutes, and it feels great. Parma born Italian Chef Gianmarco began his career at a young age of 8 when his passion grew simply by playing with ingredients in his nonna’s kitchen.
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