Chef Enrico Marchese
Italian Street Kitchen
Meet the Italian Street Kitchen Chef - Enrico Marchese
At Italian Street Kitchen, the heart of every dish begins with Chef Enrico Marchese, whose love for food was born in the kitchens of his family’s trattoria in Italy. Surrounded by the sounds, aromas, and warmth of traditional Italian cooking, Enrico learned that food is not only nourishment but also a way to bring people together. Those early experiences inspired a lifelong passion for sharing authentic flavours and heartfelt hospitality. Enrico began his career at “Al Solito Posto,” a small pizzeria in Concordia Sagittaria. Under the guidance of his mentor, pizza chef Massimo Stefanuto, he learned that every pizza should be made with care and love. That lesson became the foundation of his cooking philosophy and continues to shape his approach today.
From Italy to Australia, Enrico’s journey has taken him through renowned groups such as Seagrass and Blue Coral. Along the way, he has developed his own signature pizza doughs and recipes, blending traditional Italian methods with the finest Australian ingredients.
For Enrico, pizza is a true craft. He balances technique with creativity, taking pride in mentoring young chefs and passing on his knowledge to the next generation.
While deeply rooted in Italian cuisine, Enrico also draws inspiration from Thai and Japanese cooking for their balance and precision. Today, he brings his passion and skill to Italian Street Kitchen, creating food that celebrates authenticity, community, and the joy of sharing a meal.
Chef Enrico Marchese
Featuring Chef Enrico Marchese
Check out some recent news, articles or guides featuring our Chef – Enrico Marchese. Learn about his contributions to the Italian Cuisine & his work at Italian Street Kitchen.
'You say tomato': Italian chef corrects Australia's common mispronunciations
Italian Street Kitchen: A Nation’s Favourite with Expansion News on Horizon
Q&A with Chef Enrico Marchese
What first sparked your love for food, and how did you find your way into the industry?
My passion for food began in childhood. My uncle and aunt owned a trattoria in Italy — a traditional family-run restaurant — and my brother and I spent most of our time there. Being surrounded by the atmosphere of the kitchen, the smell of food cooking, and the way meals brought people together really sparked something in me from a young age.
Can you walk us through your journey – from your very first role to where you are today?
I started out as a pizza helper in a small pizzeria in Italy “Al Solito Posto” in Concordia Sagittaria. The owner Massimo Stefanuto, who was also the pizza chef, became a mentor and showed me that each pizza should be made with care and love. That lesson has stayed with me ever since, and it continues to guide the way I approach my work today. Now, I’m proud to be helping with pizza development for Blue Coral, where I can bring this early lessons together with new ideas and creativity.
What have been some of your proudest moments or greatest achievements along the way?
My journey has taken me from Seagrass to Blue Coral, where I began as a pizza maker. Today, I have the opportunity to create my own pizza doughs and recipes, working with beautiful Australian flours to develop something unique. But what makes me most proud is seeing young chefs ask for guidance on how to make the perfect pizza, and then watching them learn and grow in their own careers.
Outside of your own property/properties, what are your favourite food spots right now?
I have to admit, I’m always chasing pizza! Whenever I go out, I love visiting different pizzerias, trying new styles, and seeing how other chefs interpret this craft.
Which chefs or cuisines – past or present – inspire you the most?
I’ve always been inspired by pizza masters like Davide Civitiello, Salvatore Lionello, Gabriele Bonci, and Errico Porzio. Each of them has their own approach, but they’ve all helped revolutionise the pizza world in different ways. Beyond pizza, Italian cuisine will always be my foundation, but I also really admire Thai and Japanese food for their balance, flavours, and precision.
How do you feel Australia’s food culture has evolved over the past few years?
It has evolved so much. People are more knowledgeable about products, ingredients, and techniques, and they’re eager to discover authentic traditions. That curiosity has created a food culture that is open, diverse, and truly exciting to be a part of.
Chef Enrico’s Favourite Italian Dishes
Learn about Chef Enrico’s Favourite Italian Dishes & Beverages. Fancy trying them out yourself? Read our guides on each dish or visit an Italian Street Kitchen location!
