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, Host, Food Runners)
Back of House (Chefs, Cooks, and Kitchen hands)
Administration (Events, Marketing, Accounts, Business Operations)
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.
Visit his website for more information on Alessandro, his experience (and even some recipes). www.alessandropavoni.com.au
Victor Moya arrived in Australia in 2011 from Valencia, Spain, bringing with him a wealth of experience from all over the world, cooking fine cuisine in some of the best restaurants around.
After completing his technical qualification in Spain in 2001, he focused his work experience in gastronomic restaurants all over Spain, until taking off onto the Michelin path of all great young European chefs. After working with 3 Michelin star Chef Pedro Subijana in Spain he moved to 3 Michelin star “La Pergola” in Rome, Italy with celebrated chef Heinz Beck. This is where his love for contemporary Italian cuisine was born. He completed a stint in 2 Michelin star Restaurant t’Zilte in Belgium he found himself back in Spain working at the acclaimed Michelin starred Paco Morales where he honed his skill and passions.
As sous chef of Ormeggio at The Spit, he quickly proved himself as not only a great cook with a hunger for detail, creativity and discovery, but also established himself as an integral part of the team with his knowledge, skills and organisation. Victor was promoted to acting Executive Head Chef at Ormeggio in 2020 and became a business partner in 2014.
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.
Introducing Andrea Rezzi, our Head Chef.
Andrea was born in the coastal town of Ostia in Rome, where he studied to be a chef, when he completed his studies he flew to London and landed a job in Frescobaldi’s brand new venue in London.
From there he travelled to Sardinia, working in the famed Cala di Volpe hotel, the very same as Alessandro Pavoni’s experience, and onwards to various restaurants and hotels throughout Italy and London.
He finally made his way to Australia and Andrea joined the Chiosco team in 2021. We’re proud to have him begin his first foray into leading a team as our Head Chef. Andrea also brings an enthusiasm to share the dishes of his traditional comfort food of Rome and the region of Lazio.
Inspired not just by his upbringing in the seaside town of Ostia, but also by those small traditional Roman trattoria that only the locals know about, Andrea’s menu changes seasonally but also works weekly with specials.