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August 17, 2017 welcome [member login]
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Gabriele Taddeucci

Gabriele Taddeucci

Gabriele Taddeucci is Osteria Balla’s Head Chef. Ask Tuscan-born chef Gabriele Taddeucci about the most significant experience of his culinary career, and he answers without a moment’s hesitation. Easily, his best experience was working for the famed Giorgio Locatelli at his one-Michelin-starred London eatery Locanda Locatelli in 2003. The single-minded passion and dedication shown to Italian cuisine at Locanda helped Taddeucci, he says, develop “a new point of view in the kitchen”.

After a stint working at Sydney’s Hotel Westin in 2004/2005, Taddeucci moved in 2008 to work alongside chef Massimo Bianchi to open Uccello at Merivale’s Ivy.

Most recently, he was Head Chef at Merivale’s, The Beresford.

Taddeucci started his career as a pizza hand in his home city of Lucca back in 1994. His work as a chef has taken him from Italy to France, Switzerland, the US, UK and Australia. Early 2011 he met Stefano Manfredi and he fell in love with his new restaurant concept at The Star. In September 2011 he opened Osteria Balla as head chef. A little piece of Milan with Sydney's best views.