.Introducing Roberto Perchiavalli

We are thrilled to announce the appointment of Roberto Perchiavalli as Osteria Coogee’s, Executive Chef.

Roberto began his culinary career in the family home, half-Italian & half-Portuguese, his weekends were spent in his grandparents’ kitchens.

His great grandfather Giuseppe immigrated from Amantea, a little city by the sea in Calabria (Italy). He started one of the first fishing companies of Santos city in Sao Paulo, Brazil, where he would catch and cook sardines, lobsters, mussels - anything that would come from his boats.

His Portuguese grandfather came from Oia, a small village in Portugal. He started as a butcher in Rio de Janeiro, expanding to own 2 butcheries in 2 years.

Both his grandmothers were also experts in the kitchen, his Portuguese grandmother was an amazing pastry chef, and his Nonna knew her way around a kitchen.  

Roberto attended culinary school in Brazil, before travelling to Chile to start work at NH Hotel Ciudad de Santiago with Executive Chef Alan Kallen’s.

A year later, he moved to Europe to further his skillset. First working in his families restaurant in Oia, before starting at Tavares Rico, a Michelin star restaurant lead by Jose Avillez.

After the first Michelin star experience, Roberto decided to go to École Superieure de Cuisine Française - Gregoire Ferrandi in Paris. After a year, he chose to stay in Paris and went to work on Le Meurice, a three Michelin star restaurant with chef Yannick Alleno and his Head Chef Yoric Tieche.

His culinary breakthrough happened while working at Mugaritz in the Basque Country, where he spent two seasons working and one season creating dishes behind closed doors. He learnt that Discipline, organization and hard work, always pay off. 

“Lo posible de lo imposible se mide por la voluntad de un ser humano”
“The possible of the impossible is measured by the will of a human being”

Roberto left Mugaritz to go to El Celler de Can Roca, a three Michelin starred restaurant in Girona, Catalunya, owned by the Roca Brothers.

Back in Brazil, he broke out on his own and started a pop-up restaurant called SALA31, guests would be invited to an unknown place and eat a menu designed around the freshest produce he could find on the day.  

After a year of success at SALA31, Roberto opened his first restaurant, RUFUS Gastro Bar. Rufus Gastrobar serves big and small shares and is now one of the best restaurants in his city. After 2 years being the Executive Chef, it was time to learn more and travel a little bit.

Roberto moved to Sydney, where he met Chef Grant King and became his Head Chef at The Antipodean restaurant at Potts Point. Grant King soon became a Mentor and both of them joined forces at Gowings Bar & Grill at the QT Sydney hotel. 

Roberto next venture is as the Executive Chef at Osteria Coogee.









Rebecca Neall