The team at Pilu at Freshwater come from far and wide. Comprised of local and international professionals, all of the staff at Pilu, are passionate about food and wine, so much so, they have made hospitality their career.
Pilu’s wait staff, chefs, kitchen staff, sommeliers and functions team are all longstanding members of the Pilu family. They are renowned across the industry by fellow professionals and leading food journalists, for their in-depth knowledge and their delivery of outstanding, yet unobtrusive service.
Giovanni was always destined to cook. Born in Sardinia, he arrived in Australia in 1992, aged 20, full of enthusiasm, and passion, for the unique flavours of his homeland. At Pilu at Freshwater, Giovanni uses authentic products imported from across Italy, together with fresh local produce, presenting a menu that is refined and innovative whilst maintaining the strict traditions of the cuisine of his island home.
Jason began his apprenticeship in Bathurst and upon completion in 2007 moved to Sydney to work for Alessandro Pavoni. Through the relationship between Alessandro and Giovanni, Jason obtained a position at Pilu at Freshwater in 2009 as a young Chef de Partie.