Head Chef Giulio Marchese
Italian Street Kitchen
Meet the Italian Street Kitchen Head Chef
At Italian Street Kitchen, culinary passion meets family tradition in the hands of Head Chef Giulio Marchese, whose journey from a small Italian village to leading our kitchens is a story of dedication, heart, and flavour. From a young age, Giulio was surrounded by the aroma of fresh bread, handmade pasta, and woodfired pizzas in his Nonna’s kitchen. Those early moments, helping his family prepare meals and spending his summers at his aunt and uncle’s osteria, planted the seeds of a lifelong love for cooking.
Giulio began his professional journey at just 17, training in fine dining restaurants across Italy, where he refined his skills and learned the discipline and creativity that define his approach today. What started as a school internship grew into a career that took him across continents. Arriving in Australia at 22, Giulio initially planned a sabbatical year but quickly fell in love with the country’s vibrant food culture. His passion and drive saw him rise through the ranks, eventually joining Seagrass and becoming Head Chef at Italian Street Kitchen.
As Head Chef, Giulio oversees menu innovation, supplier partnerships, and the continued growth of ISK’s culinary vision. He brings authenticity and energy to every dish, celebrating Italy’s regional flavours while embracing Australia’s diversity and quality produce.
When he is not in the kitchen, Giulio enjoys spending time with his family, discovering new restaurants, and cooking at home.
Head Chef Giulio Marchese
Featuring Head Chef Giulio Marchese
Check out some recent news, articles or guides featuring our Head Chef Giulio Marchese. Learn about his contributions to the Italian Cuisine & his work at Italian Street Kitchen.
Giulio Marchese - 10 Years at Italian Street Kitchen
Italian Street Kitchen puts a new spin on pasta and pizza in Parramatta
Q&A with Chef Giulio Marchese
What first sparked your love for food, and how did you get your start in the industry?
Food has always been a part of my life since when I was a kid! From Nonna’s kitchen where every day she would have been cooking some delicious meals, doing homemade bread or making home made pasta; to my Mum baking biscuits or pizzas in our woodfire oven stove during winter; and since a 5-6 year old kid I was always jumping in and helping them as it was fascinating to me. Also my Aunty and Uncle own an Osteria in the small village where I come from in Italy, and I used spending time there every day. Since I was just 11 years old I was helping there during the summertime and so when I was 14 years old I choose to go and study at the hospitality school.
What’s been your journey so far - from your first job to where you are now?
I started as a commis chef at 17 years old, doing a school interim. The Head Chef there then recommended me for a fine dining restaurant where I worked for 2 years and then moved to another fine dining restaurant following the head chef from the last place. I moved to Australia at 22 years old for a sabbatical year, but ended up working all the time. My first job in Australia was through a recommendation from the Head Chef that I was working with in Italy.
I had a few other jobs during my working holiday visa until I got sponsored and achieved my Permanent Residency, at that time I started working for Seagrass as the Head Chef for Italian Street Kitchen. The brand grew, and so did I, and now I’m the Group Executive Chef.
What have been some of your greatest achievements along the way?
The greatest achievement is to be part of growing Italian Street Kitchen to the solid group it is now. But also becoming Group Executive Chef, and being able to achieve all this in a country where it is not my mother tongue…I was really, really bad at English back in school.
Outside your property/properties, what are your current favourite food joints?
I love to try always new restaurant/concept but lately my favourites food joints are Callao in Barangaroo, Sinclair’s in Penrith, Osteria Mucca in Newtown, R&B in Norwest.
Which chefs and cuisines inspire you most - past or present?
The Chefs that most inspire me are definitely the ones I used to work for and have mentored me, but also all the people I worked with, regardless their rank; you can get inspired or learn also from juniors!
As a cuisine I have to “pay homage” and go with Italian cuisine as the most inspiring for me, regional food as the best; but being a chef I’m always finding attraction and inspiration from other cuisines from Fijian to Japanese to Mexican, etc, etc.
How do you think Australia’s food culture has evolved in recent years?
Well it has evolved massively in the last 15 years that I’ve been living here. Now there is a lot of competition and the bar has been raised big time.
People travel a lot overseas too so they know nowadays when food is done properly or is a cheap average reproduction.
And finally, what do you love doing when you’re not in the kitchen/at the venue?
Spending time with my family is the first on the list but I also love cooking at home and going out to try new restaurants/food joints.
Chef Giulio’s Favourite Italian Dishes
Learn about Head Chef Giulio’s Favourite Italian Dishes & Beverages. Fancy trying them out yourself? Read our guides on each dish or visit an Italian Street Kitchen location!
