Alessandro began his career in Brescia, in Italy’s north, working at Carlo Magno with the famous Iginio Massari and Giuseppe Maffioli. After working in various Michelin star venues such as La Rotonde in France and the two Michelin starred Villa Fiordaliso on Lake Garda, Alessandro broadened his culinary horizons working in Bermuda at the famous Restaurant Lido before moving to Sydney permanently in 2003.
He assumed the role of Executive Chef at the Park Hyatt in 2005, managing a team of over 30 chefs. In 2009, Alessandro’s dream of owning his own restaurant became a reality with Ormeggio at The Spit. Ormeggio has been a hatted restaurant since opening, achieving national acclaim in 2011, appearing on Australia’s most loved cooking show, MasterChef. Alessandro then expanded to the opposite side of the jetty to open a casual trattoria, Chiosco by Ormeggio in 2014, which evokes memories of summers spent on the coastline of Italy.
As a highly regarded pioneer of contemporary Italian cuisine, a’Mare is Pavoni’s latest venture, a classic fine dining experience showcasing elegant service and the finest seasonal ingredients which opened at Crown in Barangaroo in 2020.
With forty years experience in the hospitality industry, Bill has combined his expert knowledge of restaurant operations with his passion for customer service to undertake his business ventures.
Bill has encapsulated the essence of Sydney dining with each of his venues boasting magnificent water views.
Bill independently owns Aqua Dining and Ripples, some of Sydney's premier waterfront venues.
His relationship with Ormeggio began in early 2013.
Victor’s career as a chef has seen him work in some of Europe and the world’s best restaurants. After completing his technical qualification in Spain in 2001, Victor focused his work experience in gastronomic restaurants all over Spain. He went on to work in three Michelin star restaurants including, Restaurante Martín Berasategui and Restaurante El Celler de Can Roca, as well as working with three Michelin star Chef, Pedro Subijana.
Many years in Michelin starred venues such as two Michelin star Restaurant t’Zilte in Belgium, the acclaimed Spanish Michelin starred Paco Morales and Roman three Michelin star, “La Pergola” with celebrated chef Heinz Beck.
He joined Ormeggio at The Spit in Sydney in 2011 and in 2014 stepped up as Head Chef and Co-Owner. In 2020 Victor took on the role of Executive Chef.
Parma born Italian Chef Gianmarco began his career at a young age of 8 when his passion grew simply by playing with ingredients in his nonna’s kitchen. She taught him to have an understanding of flavours and how they elevate each other. This is a philosophy that Gianmarco continues to base his cooking - Simplicity and balance.
After completing a Kitchen and Hospitality Masters in Alma University in 2009, Gianmarco worked in Italy and Austria before arriving in Australia to work with Alessandro Pavoni.
He joined Ormeggio at The Spit in 2014 and in 2020 has stepped up as Head Chef of Ormeggio 2.0.
Rachele’s passion for hospitality has been deeply engraved since working for the Michelin star restaurant Giancarlo Morelli “Pomiroeu” in Milan. She says ‘The interaction with guests, and the experience and memories we can create for them, is a highly rewarding feeling’.
After many years working in Europe her focus was to further her knowledge and abilities in hospitality and service. Rachele’s hard work, determination and elegance has seen her flourish since starting with Ormeggio in 2014. She has worked with Alessandro in a number of his ventures, most recently managing Sotto Sopra which was immediately awarded One Chef Hat upon opening in 2017.
She will now take the reins as Ormeggio’s Restaurant Manager to showcase her skills, whilst adding a fresh and youthful feel to the relaxed new dining experience of Ormeggio 2.0.
Want to join the team?
We're always looking for new talent
We want motivated, experienced, passionate, and professional individuals to join our team across all departments: Front of House (Managers, Professional Waiters), Back of House (Chefs, Cooks and Kitchenhands) and Administration and Business.
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