By Marie-Antoinette Issa.
Giuseppe Fuzio’s journey to Executive Chef at Sydney’s acclaimed a’Mare restaurant didn’t start in a high-end kitchen, but, (like so many of the iconic Italian culinary creatives that preceded him) in the humble warmth of his family home in Puglia.
"Food has always been at the heart of it," he says. "My earliest memories are of being in the kitchen with my Mum and Nonna, watching them turn the simplest ingredients into something magical."
Those memories, steeped in love, tradition and the aromas of home-cooked meals, became the compass that guided him from Italy to the UK, Japan and eventually, Australia.
Along the way, Giuseppe sharpened his skills in some of the world’s most challenging culinary arenas - Michelin-starred kitchens that demanded not just technical mastery, but an immeasurable kind of magic.
"Excellence is never accidental. Every detail matters, from the temperature of a sauce to the way you hold your knife," Giuseppe says, outlining the techniques that started as simple rules of gastronomy; before they developed into lessons in discipline, respect and finding beauty in precision.
That balance between structure and soul has been a defining feature of Giuseppe’s style. Having worked under visionary Chefs like Simone Cipriani and Hiroyasu Yamamoto, he credits both for helping him "find a balance between intuition and discipline," a harmony that continues to shape the way he leads his own team.
"I want my team to feel challenged but supported and always inspired to push boundaries with respect."
The spirit of camaraderie and collaboration, especially evident in high-pressure moments, was never more alive than behind the scenes of ‘Identite Golose,’ the international fine dining congress Giuseppe took part in.
"The energy was electric," he recalls. "There was a palpable sense of fellowship and mutual respect among the Chefs…it was a masterclass in humility and excellence."
Since 2016, Giuseppe has been part of the Pavoni hospitality family, making his mark across Ormeggio, Chiosco and now a’Mare - each venue carving a new chapter in his culinary evolution.
"At Ormeggio, I really honed my technical skills and discipline," he explains. "Chiosco…brought me back to the essence of Italian coastal cooking: simplicity, seasonality and letting the ingredients speak for themselves."
Now at a’Mare, those elements merge into something greater. "My style has matured…rooted in the traditional Italian dishes I grew up with but presented with the care and elegance expected in a fine dining setting."
Though a’Mare is proudly Italian, its soul beats in time with its Australian setting - a cultural contrast Giuseppe embraces with grace.
"Compared to Italy, where food is deeply rooted in tradition…Australian dining feels much more adventurous." Here, he finds joy in the discovery of native ingredients like finger limes. "They’re like little citrus pearls…perfect for seafood dishes."
Seafood - a staple of both his upbringing and a’Mare’s ethos - is treated with reverence under Giuseppe’s leadership.
"We are letting the seafood shine, treating it with care and honouring the traditions behind it."
Think crudo di mare or dry-aged whole fish cooked in the Josper oven - traditional, yes, but elevated by modern technique and a sense of place.
That reverence extends to reinterpreting Italian classics with a gentle Australian twist.
"I don’t want to reinvent Italian food. I want to reinterpret it in a way that feels true to both where I come from and where I am now.”
Whether it's native herbs, seafood from local waters, or Wagyu woven into traditional recipes, the result is food that is grounded and yet globally aware.
Giuseppe’s excitement about the future of a’Mare is palpable. He speaks passionately about developing a new crudo program that explores dry-aging fish to unlock flavour complexities usually reserved for red meats.
"We’re experimenting with a dry-aged fridge technique…offering coral trout or yellowfin tuna and matching those beautiful fishes with some finger lime or some juicy cherry tomato or fennel pollen.”
Each element is chosen with intention - an invitation to slow down and savour.
For all his refinement, Giuseppe’s heart remains grounded in family and nostalgia. One dish that never fails to transport him home is orecchiette with cime di rapa - a Sunday ritual of his childhood.
"Growing up, it was something my grandmother would make…every bite reminds me of the warmth of family, the rustic simplicity of Puglian cuisine and the way food brings people together.”
Now, Giuseppe is paying that warmth forward - not just to diners, but to his team.
"Team culture is everything to me,” he says. "If the team is cohesive, supportive and motivated…we’ll all pull together and deliver exceptional food and service.”
It’s a leadership style that favours connection over command and it shows in every plate and every person.
So, what does success look like now, after all these years and accolades?
For Giuseppe, it’s not about ego - it’s about impact:
"It’s about creating a positive, supportive environment where the team can thrive, grow and feel proud of the work they do.”
When he’s not in the kitchen, Giuseppe admits to a secret hankering for the tastes of Thailand: "So you might find me in some Thai restaurants close to my house,” he laughs.
Despite serving some of Sydney’s most stylish set, Giuseppe reveals that his dream dinner guests are a more family-friendly affair.
"If I had the opportunity to cook for someone, it would be for my Mum and Nonna. Both have played a key role in my cooking and my life. I would cook a classic Pugliese feast, probably starting with some of my crudo, then orecchiette cime di rapa before finishing with some simple Australian whole fish (most likely coral trout) cooked on charcoal.”
Finally, for those young Chefs dreaming of their own culinary journey, Giuseppe has a few simple words of wisdom: "Be patient, stay humble and never stop learning.”
