Federico Tidu

Federico Tidu

Born:
 
Sardinia, Italy.

History:

At the age of 13, during my study in Hospitality School in Cagliari, I started working in the butchery shop with my father, where year after year I started growing a strong work ethic and where I had the luck to fully perfect the art of the butcher, taught by a painstaking and precise father.

After achieving a Diploma in Culinary Arts and Restaurant Services in 2002, my passion for cooking was huge and growing very fast; with the desire to discover techniques, ingredients and new points of view of that world.

I spent the following years with experiences around the world in Michelin-starred restaurants and 5-star hotels and resorts like Tivoli Restaurant and Hotel Tyrol in Italy, Pilu at Freshwater in Sydney and Cable Beach Resort in Western Australia; until Tokyo in 2015, where the country conquered my mind with the richness, quality and diversity of its products and having the opportunity to work at Bvlgari Restaurant with Luca Fantin, 17th Best Restaurant in Asia.

Lots of travels around the world in between, eating every type of food opened my mind even more! 

After a careful consideration of what Australia could offer, in 2016 I had the opportunity to lead a new restaurant with a fine-dining focus in Griffith, NSW – Limone Dining. They are masters of quality local products and offer a unique dining experience. 

After that successful experience, missing the big cities I came back to Sydney and joined Jonah’s Restaurant in 2018 with a fresh and positive energy that drove me to the Executive Chef position, where I will be pleasing your palate showcasing my experience with seafood, skills with meat and my biggest Italian passion with fresh pasta!

Have you always wanted to be a Chef?

No. I started to cook simple pastas when I was very young for me and my brothers, following my mum’s instructions on a piece of paper, waiting for my parents to come back from work. 

I never thought about making a career out of it, but that gave me the unexpected basics which helped me a lot when I started discovering more and having passion about cooking.

How would you define your style?

My style is based on fresh ingredients that for me are the key of a culinary experience, I always look a lot at the perfect balance of them in the mouth.

What is your feature flavour these days?

Black pepper, also my favourite spice.

Obsessive-compulsive about?

Organisation and details plating the dish.

Your greatest culinary influence: 

My mum is the first. She cooked a lot, especially over the weekend having relatives at home, which left me great memories.

I can also relate and thank quite a few of the great Chefs I have worked with during my career path, their passion for the food, techniques and how they shared their knowledge gave me a lot. 

What do you love about this business?

We already have the best view in Sydney, playing with food to create and give a full breath-taking experience to the customer gives me a smile every day.

An ingredient you can’t live without?

Hard choice to pick only one, I would go with pasta.

Most ‘eyebrow-raising’ menu item?

Charcoal lobster.

Signature dish:

Housemade squid ink linguine, spanner crab, roasted cherry tomatoes, preserved lemon, chilli emulsion and pistachios.

Jonah's

Jonah's

Offering stunning views from every table, Jonah’s on Bynya Road in Whale Beach is one of Australia’s most spectacular ocean retreats. Located on Sydney’s Northern Beaches, this Chef-hatted venue has uninterrupted sea views from floor-to-ceiling glass windows, while the terrace balcony perches on a cliff overlooking the Pacific Ocean – ideal for whiling away an afternoon with your special someone and a bottle of bubbles. Expect contemporary Modern Australian cuisine with a focus on seafood, as seen in entrées of squid ink linguine, crab, roasted cherry tomato and pistachio. For the main affair, dive into the likes of whole lobster thermidor for two, with sides of grilled broccolini and hand-cut fried potatoes; while carnivores opt for Wagyu beef, cauliflower, hazelnut and Sichuan pepper.

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