Introducing Gino Pannunzio: our new Head Chef
We speak to our new Head Chef, Gino Pannunzio whose passion for the Millbrook ethos is evident in every dish he creates.
My name is Gino Pannunzio, I was born in Marino, a charming village in the Lazio hills near Rome, Italy. Cooking has always been part of my life. I grew up in a typical Italian family, surrounded by grandmothers and aunts who prepared traditional dishes on a daily basis. As a child, while playing under the table, I would watch their skilled movements as they rolled out fresh pasta, making each action fluid and natural. This passion has deep roots, born from the curiosity to recreate those flavours and special moments.
The Beginning of My Culinary Journey
I took my first steps in the restaurant industry at just 14 years old, working as a dishwasher and kitchen assistant in an event villa while completing my studies at the Istituto Alberghiero in Anzio. From the start, I understood that working in the kitchen meant much more than just preparing dishes; it was an experience filled with discipline, teamwork, and adaptability.
After completing my studies, I embarked on a professional journey that led me to work for 14 years in Rome, a city that defined my style and solidified my experience. I had the fortune of collaborating with some of the most prestigious hotels and restaurants in the capital, where I refined my techniques and developed skills that I carry with me to this day.
Experiences That Shaped My Career
One of my significant early steps was at Hotel Antonella, an environment that was extremely formative and tested my determination, while teaching me the value of perseverance.
I then spent over three years at Palazzo Naiadi (formerly known as Hotel Exedra), a turning point in my career. There, I grew from chef de partie to sous chef, taking on the responsibility of managing two restaurants within the establishment, side by side with a trusted colleague and friend. In this high-level context, I learned the rigorous discipline of fine dining and developed many of the pastry and baking techniques I still use today. This experience not only helped me grow professionally but also gifted me precious friendships and bonds I cherish to this day.
My last Roman experience was at Zuma Rome, one of the most famous Japanese restaurant chains in the world. I spent three years in this dynamic environment, immersing myself in Japanese culinary culture and developing a deep love for pure and authentic ingredients. By the end of my journey there, I had become a sous chef responsible for the sushi section, a role that further honed my ability to work with precision and method.
A New Chapter in Australia
After many years of professional growth in Italy, my partner Sofia and I decided to start a new adventure and discover what the world had to offer. Australia has always intrigued us for its culture and job opportunities, so we took the leap and moved first to Sydney and then to Perth, seeking a quieter and more fulfilling life.
In Perth, I began my experience as Head Chef at Amano Restaurant, where I first had full responsibility for managing a kitchen. This role was crucial for my growth and led to my permanent residency in Australia. Amano allowed me to consolidate my style, combining Italian tradition with high-quality local products.
Millbrook Winery: Tradition, Innovation, and Sustainability
Today, I am the Head Chef at Millbrook Winery, a place where I can fully express my culinary philosophy, which blends tradition with evolution. Here, I can create menus that respect seasonality and highlight the simplicity of ingredients.
One of the most exciting aspects of my role is the opportunity to work with products exclusively grown on the Millbrook Winery estate. This direct connection to the land allows me to create dishes that celebrate nature and tell a story through flavors. Every ingredient I use is the result of a careful and respectful process, from field to table.
My goal is to offer guests an authentic and unforgettable culinary experience, combining traditional techniques with innovation and using local and sustainable ingredients. I strive every day to improve, innovate, and elevate Millbrook Winery to new heights, with the ambition of establishing the restaurant as one of the best culinary destinations in the region.