Meet Chef Giuseppe from Ollie’s Italian 

 Meet Chef Giuseppe from Ollie’s Italian 

My journey in the kitchen began long before I ever set foot in a professional one. It started in the warmth of my nonna’s home watching as a child. I would sit quietly at the table, while she worked with love and precision – pinching ravioli, kneading dough, those memories stay with me always.  

Through every kitchen I’ve stepped into, from my nonna’s to Capri Palace, a Michelin-star restaurant on the Isle of Capri, Italy, my love for food has remained constant. It is not just what I do – it is who I am, and with every dish, I strive to honour the roots of where I began.  

What makes this Tuna Tartare dish truly special is how it weaves together the story of my life: my roots, my travels, and where I’ve made my home. The fresh tuna is inspired by my Italian hometown of Reggio Calabria, where the the sea shapes the local culture and cuisine. The lemon zest from Sorrento and hazelnuts from northern Italy add layers of vibrant, regional flavors, grounding the dish in my Italian heritage. The pairing of tuna and 

hazelnut is unexpected but truly harmonious – a blend I grew to appreciate during my time working in Germany where innovative flavour combinations are celebrated. 

What makes it unique is the addition of ponzu, which I discovered during my travels in Asia, especially Japan. Its delicate, citrusy notes bring a fresh brightness that elevates the dish beyond tradition. 

Living in Cairns now, with access to some of the freshest seafood, I bring all these influences together to create something that’s both deeply personal and globally inspired. It’s a celebration of flavor, culture, and memory on one plate.