To Antonio Ruggerino, food is more than a passion – it’s a celebration of life.
Only a handful of chefs have distinguished themselves with a repertoire of signature dishes and trademark flavors at such an early age. At 34, Ruggerino is widely acknowledged as one of the most exciting Italian chefs to emerge in Australia since 2007, when he opened Verde restaurant on Stanley Street, East Sydney.
As Head Chef at Verde, Ruggerino is passionate about bringing the flavors of Southern Italy to the rest of the world. His menus are praised for their intelligent fusion of traditional and contemporary ingredients, and Ruggerino makes regular guests appearances on popular Australian television programs thanks to his expansive knowledge of Southern Italian cuisine.
As a child, Ruggerino was immersed in the smells, tastes and culture of Southern Italy, despite growing up in the suburbs of Sydney. He spent hours in the kitchen preparing Italian feasts with his mother and watching his father create homemade vinegar and salami.
Ruggerino’s culinary education continued at the age of 10 when he spent 3 months in San Giovanni di Gerace – a village that lies in the mountains of Calabria, Southern Italy, where both his parents were born. Here, he enjoyed feasts of swordfish, sardines, cod and goat garnished with herbs, eggplant, olives and chestnuts, which are famous to the Calabrian region.
Over the past five years, Ruggerino has set himself apart from other Italian chefs by remaining true to his heritage. Very few Italian chefs can boast so much expertise in one particular region of Italy. For centuries, Ruggerino’s ancestors have created food that is famous for its honesty, simplicity and authenticity, and he is committed to keeping these traditions alive for generations to come.
To Ruggerino, food is more than a passion – it’s a philosophy for life. Food represents laughter, celebrations and feasts, and it’s this spirit of generosity that sets him apart from other chefs.
Ruggerino is also the owner of Antonio Ruggerino Galleria, a Sydney gallery that specializes in original vintage posters from Europe. The beauty, history and craftsmanship of his art collection are mirrored perfectly in his menus – they are passions that complement each other seamlessly.
Ruggerino has been working as a professional chef since the age of 16. He represented Australia at the Berlin Culinary Olympics, and in 2007, graduated from the Italian Institute for Advanced Culinary and Pastry Arts.
