Chef Michele Guarneri

Growing up in Piemonte, a region in the north of Italy famous for truffles, red wine and cheese, I developed a passion for food at a young age. I have always enjoyed taking local produce to create new dishes and flavour combinations for friends and family to share.

After working at the local newspaper for many years reporting on food, wine and festivals, as well as local sport (my other passion), I decided to swap the rolling hills of northern Italy for the sunny beaches for Sydney.

Private chef Michelone at Home while cooking a dish in Sydney

Since arriving in Sydney in 2014, I have had the privilege of working in some of Sydney’s best restaurants with some of Sydney’s most talented chefs.

In my first position as Head Chef at Grappa Restaurant in Leichhardt, I was introduced to the amazing local produce that we are blessed with here in Australia. I then moved to Il Pendolino, where as a pasta chef I learnt the ins and outs of working in a hatted restaurant. Following that, I had the opportunity to work in Baccomatto Osteria, where under Chef Valerio Boncompagni, I refined my skills and knowledge of Italian cuisine.

In May 2019, I joined Barbetta Cucina, where I could further my creativity through running cooking classes as a part of my duties as Head Chef.

The hospitality industry was hit hard in 2020 by COVID-19. This challenging time gave me the opportunity to think about my future. The idea of “MichelONE at home” was born.

At the same time, I was fortunate to meet Marcello Farioli, chef and owner of well-known Italian restaurant, Imaccheroni. Marcello offered me charge of the kitchen while also supporting me in my new adventure as a personal chef.