During this masterclass, Gabriele Taddeucci will demonstrate a delicious gluten-free version of his home-town favourite: gnocchi.
Wine pairing included.
Gabriele Taddeucci is Executive Chef of Balla, one of the signature restaurants and standout culinary attractions at The Star Sydney. Gabriele has been at the helm of Balla, which is one of Sydney’s favourite Italian restaurants, since opening in 2011.
Hailing from the Tuscan city of Lucca, near Florence, Gabriele is a passionate Italian chef who began his culinary career more than two decades ago as a pizza-hand.
Since then he has travelled the globe and honed his skills under the guidance of some of the world’s best culinary talents, including his mentor Attilio Di Fabrizio, whom he worked under at the Villa San Michele Hotel in Florence for four years. Gabriele defines his time with Attilio as instrumental to his career and his growth as a chef.
Soon after, Gabriele moved to London to work with Giorgio Locatelli in his Michelin-star restaurant, Locanda Locatelli where he hit his stride and discovered his unique culinary point of view.
Gabriele’s heart was set on moving to Australia, so in 2004 he took a role at the Westin Hotel in Sydney, running Mosaic Restaurant and working alongside longtime friend of Locanda Locatelli, chef Massimo Bianchi. This move was lifechanging for Gabriele, who was just 25 years old when he began working alongside Massimo to manage a team of 20 chefs.
After almost two years at Mosaic, Gabriele returned to Tuscany in 2006 to work at the Westin in Florence. In 2008, Gabriele returned to Sydney to support Massimo to open Uccello restaurant at Merivale’s Ivy. Following a two-year tenure, he was appointed Head Chef at another Merivale venue, The Beresford Hotel in Surry Hills.
Please note, Olsson's Masterclasses are only accessible to those with a Festival Village pass. Each of masterclass sessions run for 40 minutes.