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Rooted in Italian tradition and informed by years in professional kitchens, Gabriele Coniglio brings a disciplined yet open approach to cooking. In this Crumb Wire profile, the Officina Gastronomica Italiana (Melbourne) Head Chef shares what drives him in the kitchen, from passing on culinary knowledge to exploring fermentation and fire-based techniques.
What first sparked your love for food and how did you get your start in the industry?
My love for food comes from my family. I grew up in a home where the kitchen was the heart of everyday life, a place of gathering, care and warmth.
I took my very first steps in hospitality as a dishwasher on the Romagnola Riviera, in a hotel in Rimini. It was a simple job, but for me it was the beginning of everything: I watched the chefs move, listened to the rhythm of the kitchen and realised very quickly that this was the world where I belonged.
What’s been your journey so far – from your first job to where you are now?
My journey has taken me through many different types of venues: pubs, trattorias, contemporary restaurants and even kitchens mentioned in the Michelin Guide.
Every experience added valuable discipline, technique, creativity and a deeper understanding of how a team works. These influences helped me develop my own approach to Italian cuisine: firmly rooted in tradition, but expressed with a modern and open mindset.
What have been some of your greatest achievements and challenges along the way?
One of my proudest achievements has been passing on the love, authenticity and respect for Italian food to cooks from completely different cultures. Training non-Italian chefs and watching them fall in love with our traditions as if they were their own is incredibly rewarding.
The biggest challenge has always been maintaining high standards and building strong brigades while managing the realities of the industry – long hours, pressure and the constant balance between work and personal life.
Outside your property, what are your current favourite food joints?
A place I always enjoy going back to is Andrew’s Burgers in Albert Park. It’s an institution: simple, honest and consistently good. It represents the kind of food I appreciate: no frills, just flavour and personality.
Which chefs and cuisines inspire you most – past or present?
The chef who inspires me the most is Giorgio Locatelli. I connect deeply with his vision of Italian cuisine: elegant yet never overcomplicated, respectful of the ingredient, guided by seasonality and memory. Locatelli has this rare ability to make extremely refined food look effortless and to me, that’s the mark of a true master.
More broadly, I’m inspired by cuisines with strong regional identity: from Japan to Mexico, from France to the many regional traditions of Italy. Wherever there is heritage and storytelling, there is always something to learn.
How do you think Australia’s food culture has evolved in recent years?
Australia’s food culture has evolved at an incredible pace. What stands out is the curiosity and openness. Diners today are more informed, more attentive to product quality and more adventurous with new flavours.
There’s a strong appreciation for local produce, sustainability and for the traditions carried here by different communities. This mix has created something truly unique: a dynamic, diverse and constantly evolving food scene, where authenticity and innovation can happily exist side by side.
Any exciting food trends you’ve tried at home – or sneaked onto the menu?
Lately, I’ve been experimenting with fermentation and natural preservation of small lacto-fermented vegetables, aromatic oils and sauces made from kitchen trims. It’s a sustainable way to add depth and personality to dishes, both at home and on the menu.
I’ve also been working with ‘simple’ fire-based techniques like herb grilling or cooking directly over embers; methods that look rustic, but bring out the true flavour of the ingredient.
And finally, what do you love doing when you’re not in the kitchen or at the venue?
When I’m not in the kitchen, I try to spend as much time as possible with my wife and children. We cook together, explore new places to eat, or just go out for a walk. These moments recharge me and remind me why I love this profession: because food is ultimately about connection.
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Dining and Cooking