Chef Giuseppe Di Bella
Chef At Home in Brisbane City
For the last 10 years I have worked with a number of professional chefs. Through this experience I have developed good teamwork and communication skills. I exell and enjoy the challange of working in a high pressure, fast paced kitchen environment and have proven myself capable of working such establishments I have worked under the guidance of Marco Pierre White and Roger Pizzey as their sous chef and for the last 4 years I have worked for Ivan Catenacci, Executive Chef of the five stars luxury Hotel "Hilton Molino Stucky".
I consider myself a confident and easy-going person who gets along with people with different backgrounds. I am confident in dealing with problems and obstacles at work. I take hygiene , attention to detail and consistency very seriously. I am a perfectionist, and intend to make every plate I create look harmonious and colorful and surprise my customers with each aspect of it. I have strong passion for food.
More about me
For me, cooking is...
For me, cooking is answering the question: how can I turn simple ingredients
I learned to cook at...
I learned to cook at the intersection of curiosity and love
A cooking secret...
My secret in the kitchen is listening to the ingredient the moment the people I’m cooking for
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