AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Rizzo Alba
Born:
Bergamo (Italy).
History:
I first fell in love with food when I was about six years old. Growing up in Italy, I was constantly surrounded by the smell of homemade meals, fresh herbs and slow cooking.
At first, I was just helping to stir the pot or roll out pasta, but soon I wanted to do more. I realised food wasn’t just something we eat, it’s connection, expressing love and creating memories.
I started working in a professional kitchen in my early teens, starting as a commis, prepping vegetables and observing everything. I realised this job is all about discipline, creativity and resilience. I trained under Chefs who pushed me, challenged me and inspired me to refine my skills.
My style is rooted in Italian tradition but also influenced by global flavours and modern techniques. I love to let the ingredients speak for themselves, respecting seasonality and local produce. I love exploring contrasts, striking a balance between richness and delicacy, nostalgia and innovation.
Have you always wanted to be a Chef?
For as long as I can remember, I’ve been drawn to cooking – it feels like a way to express myself and show appreciation for those around me.
How would you define your style?
I would define my style as traditional flavour with modern techniques. I love experimenting with fresh and seasonal ingredients while keeping the dishes simple and elegant.
What is your feature flavour these days?
Any hard Italian cheese; Asiago, Parmesan, Pecorino.
Obsessive-compulsive about?
I’m obsessed with the preparation of protein, improperly trimmed meat or poorly filleted fish is a letdown.
Your greatest culinary influence:
Like many Italian Chefs, my first culinary influence was my grandmother, whose simplicity and adherence to tradition shaped my foundation. Throughout my career, some of the best Italian Chefs have inspired me to explore modern techniques and think outside the box.
What do you love about this business?
What I love about this industry is the constant opportunity to learn and evolve. Each day brings something new - whether it's experimenting with flavours, meeting new people, or seeing the joy on someone's face when they taste something you've created. Hospitality is never dull.
An ingredient you can’t live without?
Cheese and anchovies.
Most ‘eyebrow-raising’ menu item?
In the past, I have prepared a Wagyu beef tongue carpaccio.
Signature dish:
Cacio e pepe raviolo with soft egg yolk and white truffle butter,
What can diners expect when they eat at your restaurant and what makes the experience special?
I’ve drawn inspiration from all parts of Italy, with the goal of offering our guests a true taste of the country – without the need for a plane ticket.
What is your go-to meal at home when you don’t feel like cooking?
A quick and easy bruschetta with butter and anchovies.
Tell us something no one knows about you?
I have two things no one knows; since moving to Queensland, I've made a mission to learn how to surf, it’s harder than it’s looks, but there is something so humbling and freeing about begin out on the water – especially for a Chef who’s used to begin in control.
Growing up in Italy, my idol was Casey Stoner - I loved watching MotoGP. One of my big dreams? To one day cook for him and his family in my restaurant.
Where do you see yourself in 5 years’ time?
Starting my own business or travelling to more places that inspire me. I believe travel is a great way to grow personally and professionally – it opens your mind, sharpens your creativity and keeps your passion alive.
I’m also lucky to be in a relationship with someone who inspires me daily. His positive mindset and approach to life constantly remind me of the kind of person and professional I want to be.
If I keep learning, evolving and absorbing that energy, I know I’ll be exactly where I need to be in five years.
Firma Italian
Indulge in rich, authentic flavours at Firma Italian on Grey Street in South Brisbane where the heart of Italy meets the soul of casual dining. Find yourself transported to the charming streets of Europe as you dine in elegant surrounds of banquette and intimate table settings, floral arrangements and wine racks on dishes from handmade pasta to slow-cooked sauces, with every bite a celebration of tradition crafted with passion and precision. Say ciao to starters of scallops, pine nuts, tomato and basil, or octopus salad, potato, lemon oil, black olive and parsley; move onto memorable mains such as crumbed veal cutlet, tomato, rocket and Parmesan, or malloreddus pasta with swordfish ragu, cherry tomato and pangrattato. Finish with frangipane tart, caramelised fig and basil custard.
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