Alessandro Pavoni
Alessandro Pavoni began his career in Brescia, in Italy’s north, working at Ristorante Carlo Magno with chef Giuseppe Maffioli and master confectioner Iginio Massari and training at the Art, Science and Technological Centre of Food then at the Caterina de Medici Hospitality School with master chefs including Frederic Bourse, Davide Oldani and Claudio Sadler.
He worked in Michelin starred venues in Europe including Villa Fiordaliso on Lake Garda in Italy and La Rotonde in Paris, before broadening his culinary horizons working at Lido Restaurant in Bermuda.
In 2003 he moved to Sydney, started working as Head Chef at Luna Blu in Leichhardt, and there met Fraser Guthrie who was running front-of-house. In 2005, he took on the role of Executive Chef at Park Hyatt Sydney and the fine dining waterfront harbourkitchen&bar, where Fraser joined him as Assistant Manager.
In late 2009, the two friends realised their dream of opening their own Sydney restaurant, Ormeggio at The Spit, at Mosman’s d’Albora Marina (Ormeggio is Italian for ‘mooring’). Alessandro’s focus is on the food of northern Italy and he delights in introducing diners to specialties of his hometown and the surrounding region of Brescia.