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November 13, 2019 welcome [member login]
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Stefano Manfredi

Stefano Manfredi, Chef

STEFANO MANFREDI is one of Australia's most celebrated chefs. Italy's best selling cookbook The Silver Spoon (Phaidon Press 2005) names him '‘a leading exponent of modern Italian cooking'’ and Neil Empson, the renowned Italian- American wine negotiant from Milan, has suggested he is Australia's answer to the great Italian Gualtiero Marchesi. In 2002, the Italian International Culinary Institute for Foreigners awarded him the inugural trophy for an Italian chef living overseas who was a great success with his public and critics alike.

Manfredi has influenced the way we eat since he first opened The Restaurant Manfredi in 1983, which was awarded the coveted Sydney Morning Herald’s Good Food Guide three chef’s-hats in 1994 - the only Italian restaurant to do so.

With the opening of Bel Mondo in 1996, Manfredi stepped firmly on to the international stage.
The restaurant was awarded Best New Restaurant and Best Italian Restaurant in the Sydney Morning Herald’s Good Food Guide. Prestigious international awards followed including the Insegna del Ristorante from the Italian Government. Bel Mondo maintained this position until Manfredi sold the restaurant in 2002.

Over the last 25 years, Manfredi has designed, opened and operated many restaurants in Sydney. A short stint at The Paddington Inn and then across the road at La Mensa was followed by four restaurants for Grace Brothers central city store (Cantinetta, Newsbar, Bittersweet Café and Grace). Manfredi was then involved in the concept and design of the new restaurant and café in the Art
Gallery of NSW. In 2005 Manfredi was commissioned to redisign and run both Manta and Coast for the Nautilus Group. In December 2007, Manfredi took over the reins of the Bells at Killcare Restaurant and Bar. His seasonal menu offerings are Italian inspired and produce driven. Manfredi also manages the estate’s fruit and vegetable garden, whch is harvested each morning to form the basis of his daily menus.

With his first wife and now business partner Julie Manfredi-Hughes, Manfredi Enterprises was incorporated in 1995 to design and develop new products, restaurants and provide consultative services to the food sector. Manfredi Enterprises has also built up a successful porcelain business using Australian designers and manufacturing abroad. Designs are now sold in Australia, Europe
and the United States. Espresso di Manfredi by Piazza d'Oro is a successful collaboration between
Manfredi Enterprises and one of the world's largest coffee companies, Douwe Egberts. Together they have built a national coffee brand using the Manfredi name and positioning, along with the manufacturing, distribution and experience of Douwe Egberts Australia.

Manfredi is often invited to cook, teach and present on food both locally and internationally. As a regular guest speaker and chef, Manfredi speaks on topics including his culinary life and times, Italian food, the history of modern Australian cuisine and the migrant experience. Manfredi is regularly asked to present olive oil, coffee and wine tastings and holds active, hands-on cooking demonstrations throughout Australia.

Manfredi enjoys success as a food writer, with his best selling book published in 1993, Fresh from Italy, Italian cooking for the Australian kitchen. His second second book was entitled bel mondo beautiful world. More recently, Stefano released Seasonal in December 2007 and is now working on his fourth title Seasonal Italian Favourites.

Stefano is also a regular columnist for the Sydney Morning Herald's Spectrum and Italian magazine Voi Tutti.