AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Raffaele Persichetti
Born:
Rome, Italy.
History:
Food preparation and dining was always a part of my family life. I started my career journey as a 15-year-old in Noosa learning the art in various establishments.
From there working around Australia, Europe and South East Asia I further developed my culinary knowledge and palate.
Have you always wanted to be a Chef?
Most definitely, to operate restaurants was always a huge goal.
How would you define your style?
Arthouse.
What is your feature flavour these days?
Tonka.
Obsessive-compulsive about?
Flavour.
Your greatest culinary influence:
Parents.
What do you love about this business?
Travelling through flavour.
An ingredient you can’t live without?
Chilli.
Most ‘eyebrow-raising’ menu item?
White truffle 6 cheese empanada.
Signature dish:
Aguachile.
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Latest Articles
Latest Recipes
Prawn, Mango and Chorizo Salad
Fish/Seafood
Easy Tandoori Chicken with Mango Salsa
Chicken/Poultry
Cajun Fish Burgers with Mango-jalapeno Salsa
Fish/Seafood