I bring over 15 years of diverse culinary experience, having worked in some of the world’s most prestigious kitchens.

After graduating from Hospitality School in Novara in 2009, my career began at the five-star Westin Excelsior in Venice, where I built a strong foundation in classical European techniques. I then expanded my international experience at the Mandarin Oriental in Bermuda, where I spent two years refining my skills in luxury hospitality.

After relocating to Australia, I spent four years as Sous Chef at the acclaimed fine dining restaurant Villa D’Este, before joining Modo Mio Cucina Italiana at Crown Perth. Over seven years at Modo Mio, I progressed from Senior Chef de Partie to Head Chef, a role I’ve held for the past two years. Since stepping into the Head Chef position, our team has proudly earned two consecutive Gold Plate Awards, recognising our commitment to excellence, consistency, and innovation in Italian cuisine.

My constant goal is to exceed customer expectations by delivering refined, flavoursome dining experiences that leave a lasting impression.

For me, cooking is...

For me, cooking is a way to connect with people through flavour, creativity, and attention to detail, turning every meal into a memorable experience

I learned to cook at...

I learned to cook at Hospitality School in Novara, blending classical techniques with my Italian roots to create refined, tradition-inspired dishes.

A cooking secret...

My secret in the kitchen is balancing simplicity and precision, letting quality ingredients shine through refined technique and passion

My menus

Around the world in Tapas

STARTER

Choose 3 dishes

Watermelon and cucumber salad with feta cheese and fresh mint

Caprese salad skewers with basil pesto

Pan tomato and Jamon Serrano

Italian style roast beef with salsa verde

Ceviche de pescado with lime, sweet potatoes and avocado salad

Maine lobster roll with lemon mayo

Cocktail de camaron with avocado and Marie Rose sauce

Black sesame crusted tuna Tataki with ponzu and ginger dressing

FIRST COURSE

Choose 3 dishes

Arancini pizzaiola style with basil mayo

Slow cooked beef and sweet paprika Burek

Brik pastry with cooked tuna, eggs and lemon dressing dip

Spinach and feta Gozleme served with lemon wedges

Tortilla de patatas with roast pimiento de padrón

Deep fried calamari with balsamic aioli

Pupusas de queso with cabbage curtido

Crab cakes with red capsicum and chilly mayo

MAIN COURSE

Choose 3 dishes

Marinated bbq chicken wings with gorgonzola cheese sauce

Lamb Cevapcici with garlic yoghurt dip

Choripan with chimicurri

Pork Gyros with Tzatziki sauce

Jamaican jerked beef slicer with pickled red cabbage

Fried chicken Kentucky nuggets with homemade bbq sauce

Slow cooked mini beef tacos with avocado salsa

Pork belly bites with apple cider sauce

DESSERT

All inclusive

Tim tam tiramisu

Petite Créme caramel with crispy buttery biscuits

Dark chocolate mousse mini tart with sea salt flakes and créme fraiche

Banana semifreddo squares with salted caramel sauce and chocolate crumble

Pavlova puffs with passion fruit curd

Mini churros with Nutella dip

Pastel de Nata with coffee espuma

Cannoli bites with ricotta and chocolate chips

La Brace

STARTER

All inclusive

Antipasti board - cured meats and cheeses selection, home made pickles and toasted sourdough

Thinly sliced slow cooked roast beef with vibrant salsa verde and shaved pecorino cheese

Char-grilled pita bread basted with yoghurt salsa and homemade smoked paprika hummus dip

FIRST COURSE

All inclusive

Crunchy pork belly bites with apple cider sauce

Succulent bbq chicken wings with ranch sauce

Refreshing watermelon and cucumber salad with feta cheese and fresh mint

MAIN COURSE

All inclusive

Char-grilled lamb cutlets with braised baby onions and chimmi churri

Australian beef flank steak Tagliata served with fresh rocket salad, shaved parmesan and Salmoriglio dressing

Crispy bbq market fish served with grilled broccolini and charred lemon sliced

Crispy Hasselback roasted potatoes with rosemary, sea salt and vinegar

DESSERT

Choose 1 dish

Tim tam tiramisu

Creamy vanilla bean cheesecake served with a vibrant mixed berry compote

Decadent dark chocolate mousse tart served with créme fraiche and sea salt flakes

Family Table

STARTER

All inclusive

Antipasti board - cured meats and cheeses selection, home made pickles and toasted sourdough

Thinly sliced slow cooked roast beef with vibrant salsa verde and shaved pecorino cheese

Crispy golden arancini filled with tomato, mozzarella, and herbs in classic pizzaiola style, served with a fragrant basil mayonnaise

FIRST COURSE

All inclusive

Traditional Italian Lasagna

Pillowy handmade gnocchi tossed in a rich four-cheese sauce, finished with aromatic toasted breadcrumbs for added texture

MAIN COURSE

Choose 2 dishes

Australian beef Tagliata topped with fresh rocket salad, shaved parmesan and rich red wine beef jus

Marinated lamb cutlets with braised onions, truffle mashed potatoes and pungent Salmoriglio dressing

Crispy skin market fish served with sauté greens, slow cooked leeks and a silky lemon butter sauce

DESSERT

Choose 1 dish

Traditional Italian Tiramisu

Silky vanilla panna cotta served with a vibrant mixed berries compote and crunchy amarettini biscuits

Flourless dark chocolate Caprese cake served with pear cream, crisp meringues, salted mixed nut soil, and a scoop of hazelnut ice cream

Gourmet Journey

STARTER

All inclusive

Freshly shacked oysters with premium caviar and delicate champagne jelly

Finely diced tuna tartare with sun-dried tomato and black olive brunoise, topped with a cucumber chiffonade, finished with a touch of sesame oil and Bottarga di Muggine

Angus beef carpaccio served with home made pickled mushrooms, porcini salt and shaved Parmiggiano Reggiano

FIRST COURSE

All inclusive

Hand-crafted chestnut tagliolini served with a slow-cooked duck ragù and a medley of wild mushrooms, finished with a luxurious truffle stracciatella cheese

Al dente squid ink spaghetti tossed with fresh crab meat, garlic, chili, parsley, and lemon zest, finished with a generous sprinkle of Bottarga

MAIN COURSE

Choose 2 dishes

Australian 150g angus beef fillet mignon with truffle-indused mashed potatoes, sauté greens and a smooth red wine beef jus

Pan fried lamb rack served with buttery pomme fondant, braised asparagus and a rich rosemary demi-glace

Crispy skin red emperor served with sauté greens, slow cooked leeks and a silky lemon butter sauce

WA Lobster prepared Catalana style served warmed with heirloom tomatoes, red onion, and herbs, dressed in a vibrant orange Malfi gin vinaigrette

DESSERT

Choose 1 dish

Strawberries and Limoncello cream Tiramisu

Tender pear poached in aromatic Marsala wine, filled with light amaretti chantilly, and served alongside crystallised chocolate soil and creamy vanilla ice cream

Millefeuille filled with smooth créme patissiere and light pistachios chantilly cream served with salted toasted pine nuts crumble and bright gold petals

Another Italy

STARTER

All inclusive

Perfectly seared scallop medallions served with a silky broccoli cream, pickled Borettane onions, crunchy rye bread soil, tender broccoli florets, and a delicate drizzle of Colatura di Cetara

Roasted celeriac tagliata served with thyme-infused sour cream, salsa verde, pickled shallots and toasted pine nuts soil

Finely hand-cut beef tartare seasoned with soy sauce, topped with pickled shallots and caramelised onions, finished with a parmesan crisp and grated cured egg yolk

FIRST COURSE

All inclusive

House-made beef cheeks filled Agnolotti served with a rich truffle butter sauce and diced Asiago cheese

Freshly made tagliolini tossed with succulent king prawns, semi-dried grape tomatoes, fragrant basil oil, and finished with aromatic toasted breadcrumbs

MAIN COURSE

Choose 2 dishes

Spicy grilled chicken supreme with roasted potatoes, braised onions and chicken demi-glace sauce

Australian 150g angus beef fillet mignon with truffle-indused mashed potatoes, sauté greens and a smooth red wine beef jus

Pan fried lamb rack served with buttery pomme fondant, braised asparagus and a rich rosemary demi-glace

Tender pan-fried octopus served over a robust Mediterranean sauce, finished with crumbled Taralli biscuits, lemon zest, and a touch of smoked salt

DESSERT

Choose 1 dish

Tim Tam Tiramisu

Silky vanilla panna cotta served with a vibrant mixed berries compote and crunchy amarettini biscuits

Light and airy Raffaello mousse accompanied by a smooth almond sauce, vibrant coconut fluid gel, crunchy coconut crisp, and delicate white chocolate soil

Italian style trifle served with Amarena cherries, aromatic Alkermers liqueur and a balanced combination of velvety vanilla and chocolate créme patissiere

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Chef Antonino's reviews

5

•

12 services

We had the most wonderful experience with chef Antonino. The food was delicious, the servings were very generous and he explained each dish and process thoroughly. We were celebrating our 10 year wedding anniversary and chef helped us with wine selections and customised the menu to suit our theme. Highly recommend!

⭐️⭐️⭐️⭐️⭐️ An Unforgettable Evening with Chef Antonio We had the absolute pleasure of having Chef Antonio come to our home, and the entire experience was incredible from start to finish. The food was absolutely outstanding — every course was full of flavour, beautifully presented, and perfectly timed. It truly felt like we were dining at a top-tier restaurant, but in the comfort of our own home. Chef Antonio brought a warm, professional energy that made the night feel extra special. He was engaging without being intrusive and clearly passionate about his craft. If you’re looking for an unforgettable at-home dining experience, we can’t recommend Chef Antonio highly enough.