Pietro Segalini
Brisbane,QLD
Summary
Chef with strong international experience across Italy and Australia, currently leading a high-performing kitchen in one of Australia’s top 100 ranked restaurants.
Passion for bold flavour exploration, grounded in discipline and continuous improvement.
Skilled in menu development, food costing, and delivering high-quality dining experiences.
Recognised for creativity, leadership, and consistency, with a nomination for Gourmet Traveller Best New Talent 2024.
Overview
9
9
years of professional experience
Work History
Head Chef
Pilloni Restaurant
West End, QLD
09.2023 - Current
- Lead kitchen operations for 3 years in a awarded fine dining restaurant
- Specialised in wood-fire cooking techniques, including temperature control and fire management
- Design and execute seasonal menus using the best ingredients around Australia, organising weekly visit to markets and farms for products quality check.
- Manage food costing, suppliers relationships and ordering systems.
- Work in an open kitchen area and ensure smooth service in high pressure while keeping good communication with FOH and costumers.
- Train and lead kitchen staff, maintaining high motivation, calm work environment and high performances.
Head Chef
Olive & Angelo
Brisbane CBD, QLD
09.2020 - 01.2023
- Lead and manage a very large and busy restaurant, working in a very fast and busy environment.
- Trained and supervised over 10 employees simultaneously
- Work with woodfire oven and in the production of different type of fresh pasta
Slaughterman
Thomas Borthwicks & Sons
Bakers Creek , QLD
07.2020 - 09.2020
- Acquired high skills with different varieties of knives and stones
- Improved butchery skills, working in straight contact with high experienced butchers
Chef De Partie
DC's Restaurants
Sydney, NSW
11.2019 - 03.2020
- In charge of the section of pastry, developed my skills as a pastry chef.
Sous Chef
Biancomare Ristorantino
Rimini , Italy
05.2019 - 09.2019
- Work with the freshest seafood on the market, training in whole fish butchering
- In charge of main section, led the kitchen and help the head chef to create new dishes.
- Visit weekly the markets to understand products quality
Chef De Partie
Yume Ramen
Rimini, Italy
11.2018 - 04.2019
- Learned and improved skills in Japanese style cuisine
Chef De Partie
Hotel Ariminum ****
Rimini , Italy
06.2017 - 09.2017
- Work in a very large volume hotel, organising breakfast, lunch and dinner, in charge of the pan section
Education
High School Diploma -
Alberghiero Severo Savioli
Riccione07.2018
Skills
Deep knowledge of the seasonality of the ingredients and how to valorise them at their best
Work with different wood fire techniques
High skills with knives
Calculate food cost with precision
High knowledge in seafood/meat processing and butchering
Languages
English
Full Professional
Italian
Native or Bilingual
Spanish
Professional Working
Timeline
Head Chef
Pilloni Restaurant
09.2023 - Current
Head Chef
Olive & Angelo
09.2020 - 01.2023
Slaughterman
Thomas Borthwicks & Sons
07.2020 - 09.2020
Chef De Partie
DC's Restaurants
11.2019 - 03.2020
Sous Chef
Biancomare Ristorantino
05.2019 - 09.2019
Chef De Partie
Yume Ramen
11.2018 - 04.2019
Chef De Partie
Hotel Ariminum ****
06.2017 - 09.2017
High School Diploma -
Alberghiero Severo Savioli