Chef Gino Pannunzio

I'm a chef with 16 years of experience, I spent most of my experience in Italy, I started when I was 16, working in a function venue that gave me the base and fed my passion, when I became18 my relationship with food and recipes was amazing but I was still missing something, so I decided to move to work for different Luxury Hotels where I learn under Michelin stars chefs unadvanced techniques e become sous chef for different years, until 24 years old when I decided to try something new, I was hired at Zuma Roma restaurant in my city, with contemporary Japanese concept where I learned traditional and alternative Japanese cooking, as last but not least I decided to prove the international experience, landed in Sydney where I spend 8 months working in a huge company Marivale from Totti's restaurant in Bondi and as last I fell in love with Perth where I decided to stay until now working for Amano Restaurant in Elisabeth Quay in the last 3 years.