the team
| Giovanni Panetta - Owner. Born in Reggio Calabria on the southern tip of the Italian Peninsula where he learned much from his parents and grandparents about Italian food. Migrated to Australia and spent 10 years on a 10 acre farm in outer Sydney growing everything that passed through the kitchen inc goat, chicken, rabbit & duck. He learned early the value of using fresh ingredients in the Italian kitchen and insists that the same values are upheld in the Carpaccio kitchen. |
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Nicole Panetta - Co-owner & daughter of Giovanni. The real brains behind the business. Nicole is the Maitre D' and is responsible for the running and operation of the restaurant. She loves people and will always have a warm smile to greet you with. |
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| Kelvin Foster our Head Chef apprenticed at Banjo Pattersons at Gladesville then worked at various other fine dining venues in Sydney before being appointed Head Chef here at Carpaccio. Loves pasta "al dente" and teaches many young chefs the art of pizza making. His gnocchi are better than Giovanni's. |  |
| Jason McCauley our Sous chef worked at restaurants such as Banc, and was head chef at Olivetti's and La Perla. Jason loves nothing more than to make and cook fresh pasta, ravioli and gnocchi. | |
| Matteo Zambelli is also new and is now our resident Pizza Chef - He hails from Bologna where he worked in a number of Italian restaurants. Matteo loves nothing more than throwing the dough around. |  |