THIS IS OUR FAMILY
The most important ingredient in our kitchen is our Team.
We consider ourselves a big family that brings together all our skills to give the best Italian experience to our Customers
OWNER and FOUNDER
The mind behind the Radici concept. A volcano of ideas!
I was born and raised in Trastevere; one of the oldest suburbs in Rome, that heavily influenced my personality and professional life.
One of my first jobs was in one of the most historic bakeries in Rome "La Renella". I literally grew up there and absorbed the bases of cooking, pizza making and hospitality in general.
During the 90 and early 2000s, I had several different professional experiences along with university studies. I was working in marketing, communication, and sales in different areas.
I met my wife Valentina in 2000 as soon I realised I would build a future together and possibly a family. I abandoned my studies in law and I decided to start over again and return to my "roots".
I tried to combine my previous experiences in sales and corporate communication with those I had in hospitality, trying to create a different restaurant concept, more focused on the customer experience, trying to mix of tradition and modernity in our place.
I started with my wife a new hospitality adventure that has lasted for more than 10 years and which then led us here to Australia in 2014. Here we started together a new journey, this time not only professional but also of family life.
Owner and Head pasta maker
The master of fresh Pasta. The flour has no secrets from her!
The true “deus ex machina” of the project! A great passion, a boundless love for precision and for giving shape to her creations.
If it is true that good food is born only if there is love, then this is Valentina. Growing up in a large family made up of grandmothers and mothers who cooked for all occasions in every situation, spreading perfumes all over the house.
Those smells and tastes inevitably influenced her professional growth despite she was also a talented professional athlete and after become also an extraordinary Mother.
She threw herself into this new adventure together with her husband without fear and with great enthusiasm, maintaining the balance between the restaurant and the family. Brava Vale!!.
The kitchen Boss.
Headchef Marco Minore is the “Mind” behind the culinary experience that can be discovered at Radici Pasta house. He was born in Bari, port city on the Adriatic Sea, and the capital of southern Italy’s Puglia region in Italy.
Famous, from the culinary aspect, for the quality of the raw materials that can be found and tradition of eating raw fish, fresh local catches in the freshest way possible. In the 2000’s, He started his studies to become a Chef, having as well, his first work experiences between the weekends and the summer school holidays in restaurants and hotels of Bari and its surrounding.
After the achievement of the diploma of technician of hotel and restaurant services in year 2005, he decided to travel around Italy to gain experience from different regional cultures and afterwards to other States of Europe continent, working from small local restaurants to classy Italians, kitchens of 3stars to 4stars superior and 5 stars Hotels of international cuisine, taking on , gradually, ever more important duties and kitchen roles.
He arrived in Australia in year 2012 and after other several work experiences, in 2019, he started a new journey as a kitchen manager with the grand opening of the brand new “Radici Pasta House” of the Mancini’s Family. The ancient flavours of the Italian territory, the original recipes, the innovations and the experience joined together by the influence of international cuisines is the world of the culinary experience at Radici Pasta House.
The hero of customer service and talking with hands.
I’m half Italian and half Scottish. Born and bred in the beautiful and dramatic Cinque Terre, on the north west riviera of Italy. I’ve always been living between the beach and the ocean: ran my own surf school, charmed people as a boat tour guide during the summer season in my homeland and spent every winter exploring other countries.
My passion for surfing and traveling has taken me here to Australia, eventually in 2021 to the doors of Radici Pasta House. Funny enough, I never really carried a plate or opened a bottle of wine as a job although, discovering this welcoming environment and passion that surrounds Radici and, moreover, thanks to the connection, support and way of interpreting this job that I learned from Otello, Valentina, Marco and the rest of the team I managed to find my dimension really quick.
I’m really proud and happy to be one of the roots of the restaurant, only something beautiful can grow from such a unique crew of people.
Grew up in Modena, in what is known as the Food Valley in Emilia Romagna.
After gaining experience in traditional Italian kitchens, he managed a family restaurant in Brazil before moving to Australia and since 2019 he has been part of the Radici family as sous chef, the trusted right hand of Chef Marco Minore and a great resource for the restaurant. Love camping and off-roading, partying and sleeping a lot!
He is professionally grown in Radici, starting from the bottom he was able to constantly grow and learn day by day until he became an indispensable person becoming an exceptional pasta chef alongside Chef Valentina Dominici.
Great Person, generous, attentive and full of passion for his work indispensable requirements to give our guests an excellent product. He’ll have a Great future!