The Next Generation In The Fellini Kitchen

MEET the father/ son duo behind the award winning cuisine at Ristorante Fellini.

Fellini has always been a family business. Owned and operated by the Percuoco family and partners Raffaele Di Benedetto and Richard Burt, the Fellini team are now seeing the fifth generation begin the journey within the Fellini kitchen.

Richard Burt has been Fellini’s executive chef for the past 14 years. Working alongside fellow executive Chef Anna Cacace, his impressive career at Fellini has seen Richard win a string of industry awards including ‘Signature Dish of the Year’ and the opportunity to cook at the ‘Five Chefs for Queensland’ event among others.

Now, under the guidance of his father, Richard’s son Jason is entering the industry to pursue a chef career of his own.

Jason has grown up watching his father work in the food industry and has witnessed the exquisite culinary creations his father has created. Having had a taste of what a cooking career might offer, Jason started in the Fellini kitchen at the age of nine when he would go in on school holidays assisting his father with the basics of cooking and food preparation.

Now at the age of 21 and having completed his apprenticeship, Jason has moved up in the kitchen and is now creating the dishes Fellini is famous for, alongside his father.

Jason enjoys the variety that working at Fellini gives him and the opportunities he has working in the kitchen, but when it comes to work, his father is very much boss.

“Dad is like any executive chef and pushes his employees to strive for their best,” said Jason.

“He expects nothing but perfection when it comes to what leaves the kitchen.”

Content to be working at the Coast’s most coveted Italian restaurant for now, Jason also has ambition to take his hard earned skill overseas.

“I enjoy what I am doing right now. I don’t have a favourite Fellini dish, it is hard to pick just one that I enjoy cooking or eating, the menu is fantastic to work with,” he said.

“But my goal is to one day go overseas and possibly work in America.”

Dad Richard said he was hesitant to let his son enter the food industry at first, having already experienced the lifestyle and hours that go into becoming a chef. He admits he originally tried steer Jason away from the idea because of the hard work involved with this type of career choice.

“I understand the work and the hours that go into becoming a chef,” said Richard.

“I have been in the industry for 30 years now. I did try and steer him away from the industry, but this is what he wants and I am proud of him.

“It is a tough industry but a rewarding one and I am happy to have my son working in the kitchen with me. I treat him like other employees trying to push him to the best he can be.”

Like all fathers, Richard wants nothing but the best for his son and for now he is happy to have him in the kitchen with him at Fellini.

Fellini’s menu draws upon influences from varying Italian regions with a strong focus on Neapolitan cuisine.

The restaurant has won more than 100 industry accolades since its conception at Marina Mirage 14 years ago.

Modern Italian cuisine backed by generations of traditional family cooking ensures the multi-award winning restaurant retains its ever-growing popularity and credibility on the Gold Coast.

Ristorante Fellini is located at Marina Mirage, Main Beach on the Gold Coast. More information can be found on www.fellini.com.au or by calling (07) 5531-0300.