One of Australia’s most respected Italian chefs, Giovanni Pilu, speaks candidly about Michelin coming to Australia, why he rejects celebrity-chef culture, what Australians misunderstand about Italian food and the pressures facing modern restaurants. In this revealing Where2FromHere interview with Renae Leith-Manos, Pilu also discusses Sardinian cuisine, social media, Flaminia at Circular Quay and why every great restaurant is built by a team.

Explore Simon Sandall’s Remarkable Transition from Luxury Hotels to His Own Sydney Restaurant, Boronia Kitchen, in an Exclusive Interview on ‘Where2FromHere.

Nicola Coccia Is One Of Australia’s Best Italian Chefs, and he’s now cooking a breath taking six course degustation at Osteria Ol Coccia.