Founder & Executive chef

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Maurizio Di Ciano started his passion for Italian fine foods working the kitchens of Abruzzo at the age of ten.  Maurizzio family grew up in the small village of Lanciano . Established in the 8th Century formerly known as Ancient Anxanum, the city of the Frentanese, has contained for over twelve centuries the first and greatest Eucharistic Miracle of the Catholic Church and a rich cultural and culinary heritage. 

Maurizio's big break from the kitchen happened at the Savoy in the mid 80's where he was one of Eighty kitchen staff., when he decided to break the rules to make guest happy. He  heard the waiter argue with the Sous Chef when a customer wanted more vegetables, As they were still arguing, Maurizio cooked up some Italian Vegetables and served the guest, by the time the argument finished and the waiter returned to the guest he was shocked to find him happy and eating plenty of vegetables. The next morning the Executive Chef called Maurizio to the office, where he was expected the worst but was in fact complimented and promoted to table chef serving clients such as Frank Sinatra , Sean Connery and Madonna . 

Returning home after a few years working in several leading 5 Star Hotels in Europe in the early 90's, Maurizio worked for one of the largest mobile catering trucks in the World 13 metres long and able to cater up to 1,000 meals an hour. This was fine Italian cuisine not fast food and after being contracted to 'Formula One Motor Racing' he toured Europe with his amazing Semi Trailer Kitchen following 'Formula One' to San Marino, Monaco, Monza, Imola and many more. After a five year circuit, he decided to moved away from life on the road to work in Switzerlands resort town of Interlaken. Missing the sunshine a friend suggested he visit Perth where he came over on a work Visa.  Seeing so many opportunities with the fresh produce grown in Western Australia, he packed up and moved to Australia.