Tuscan-born Gabriele Taddeucci cut his culinary teeth in European luxury hotels and Michelin-starred restaurants before arriving in Sydney. As head chef of Balla, he works alongside Stefano Manfredi to create authentic Italian dishes. At this hands-on dinner class you’ll learn to create two delicious, simple Italian seafood recipes reminiscent of Italy’s osterias.

Book a group of 6 and pay for just 4! To book this offer, enter 6 participants in the 'Group From 4 To 6' box on the right and you'll only be charged for 4.

To book a group of 7 or more into this class, please call us on 02 9004 1111 or email sss@sydneyfishmarket.com.au

Gabriele was born in Lucca, Tuscany and had his first taste of a commercial kitchen working in a local pizzeria as a 15-year-old. Culinary school gave him a good foundation in techniques, while summer holidays at osterias and traditional trattorias broadened his knowledge of Tuscan cuisine. After graduating, he worked in Paris for a year to learn more about classical French technique before heading to luxury hotels in Florence, St Moritz and Colorado.

But he cites the most significant experience of his culinary career as working for Giorgio Locatelli at his one-Michelin-starred London eatery, Locanda Locatelli, in 2003. He says the single-minded passion and dedication shown to Italian cuisine at Locanda helped him “develop a new point of view in the kitchen”. It was also Locatelli who introduced him to Massimo Bianchi, then head chef at the one-hatted restaurant Mosaic at the Westin Sydney.

Bianchi tempted Gabriele to Sydney to work at Mosaic, where he stayed for 18 months before returning to Italy. But his love for Australia, and the role of sous chef at Uccello, brought him back to Sydney in 2008.

In early 2011 he met Stefano Manfredi and fell in love with his concept for Balla, joining as head chef prior to its opening in September 2011.