Andreas Papadakis is executive chef and co-owner of Tipo 00, the best-loved pasta bar in Australia. Andreas's background is high-end cooking, but in 2014 his calling was pasta. He grew up in Athens, Greece, and he spent summer holidays in his father's birth home, Crete, where the family has made olive oil and wine, and grown chickens, ducks, rabbits and pigs for five generations. He started working in a local restaurant in Athens as a kitchen hand when he was 15 and within a year he was working alongside the chefs. He subsequently trained at the Ecole Ritz Escoffier in Paris and travelled extensively through Italy, where the sense of community and mastery of elegant, simple food became the inspiration for the way he wanted to cook. He sometimes wonders if being Greek means people don't take his pasta seriously - but also knows that's until they try it and when they know. As well as Tipo 00 the restaurant, Andreas owns Osteria Ilaria next door, and in 2022 he opened Figlia and Grana, pizzeria and deli respectively, on Melbourne's Lygon Street.

Publisher: Murdoch Books

Pub date: 2024-08-06

Length: 232 pages