Chef Pazzona brings over 15 years of international experience from Europe, London, and Sydney to the role, most recently serving as Head Chef at hatted restaurant, The Apollo. Known for his bold, ingredient-led cooking and leadership style, Pazzona will guide Alpha into its next chapter and continue to build its reputation as one of Australia’s most iconic Hellenic dining destinations.
Where did your love of food come from?
My love of food comes from my grandfather. He was a great cook and a huge influence on me growing up. He had a small piece of land where he grew his own vegetables and kept chickens, and I spent a lot of time there with him. Watching him cook what he had grown himself taught me early on about seasonality, respect for ingredients, and the connection between the land and the plate. That experience stayed with me and naturally led me into cooking professionally.
What was your first role in the industry, and what was the most significant lesson it taught you?
My first role in the industry was as a kitchen-hand at a restaurant owned by a friend of my father. It was a beachside restaurant, very busy, and my days were spent washing dishes and cleaning large amounts of seafood. The most significant lesson it taught me at the time was humility and work ethic. I quickly learned that no task in a kitchen is insignificant, and that consistency and discipline matter just as much as talent. Working with seafood every day also gave me an early respect for ingredients and freshness, which has stayed with me throughout my career.
Tell us about your current restaurant and its menu – what excites you most about it at the moment?At Alpha Dining, our current menu is a deliberate step back to tradition. We’re moving away from unnecessary complications and focusing on food that feels more authentic, honest, and easy for our guests to understand. What excites me most right now is the simplicity and integrity of the cooking. We’re butchering pigs and turning cuts like the pork head into a refined terrine, slow-braising lamb shoulder with care and patience, and revisiting dishes such as lahanodolmades, an almost-forgotten cabbage-and-rice roll that carries real cultural significance. The menu feels grounded, personal, and expressive without being overworked, and that balance is what I find most exciting at the moment.
What’s the most interesting ingredient or technique you’ve been exploring lately—and why?
I’ve always been deeply drawn to seafood, and lately I’ve been spending a lot of time exploring the quality and diversity of Australian seafood. The produce here is exceptional, and I believe it deserves to be treated with simplicity rather than over-manipulation. Whether it’s fish or shellfish, my focus is on handling and cooking it with precision and respect, letting freshness, texture, and natural flavour lead. Often that means minimal intervention: careful seasoning, controlled heat, and a clear understanding of when to stop. Alongside that, vegetables continue to excite me just as much. I love working with vegetables as primary ingredients, touching each one with care and intention. Treating vegetables with the same respect as protein allows them to speak clearly on the plate, which is something I value deeply in my cooking.
Do you do anything day-to-day that helps you to tap into your creativity or source new ideas?
On a day-to-day basis, I spend a lot of time reading cookbooks and researching chefs from around the world who inspire me. I’m particularly interested in understanding their philosophy, their cultural context, and how they approach simplicity rather than just techniques or recipes. I also find creativity comes from observation and repetition – working closely with ingredients every day, refining dishes, and allowing ideas to evolve naturally through practice rather than forcing them. For me, creativity is less about chasing trends and more about building depth through research, discipline, and curiosity.
How are guests and their changing expectations making you think about your approach?
Guests today are more informed and more curious, but they’re also looking for clarity and authenticity. That has made me think carefully about how we communicate through food, keeping dishes honest, understandable, and purposeful rather than overly complex. I’m very conscious that dining out is no longer just about technique; it’s about how people feel when they sit at the table. My approach is to create food that is generous, comforting, and respectful of the ingredients, while still delivering a refined experience. Listening to guests and observing how they respond has reinforced my belief that simplicity, consistency, and sincerity are what resonate most right now.
Are there any food trends you’re embracing or intentionally pushing back on right now?
I’m conscious of trends, but I’m very selective about which ones I engage with. I’m not particularly interested in cooking that feels driven by social media or novelty for its own sake. What I am embracing is a broader return to simplicity, tradition, and product-led cooking food that has meaning, cultural grounding, and longevity. At the same time, I’m intentionally pushing back on over-complication and techniques that distract from flavour and clarity. For me, good food should feel timeless rather than trendy, and that principle guides the decisions I make in the kitchen right now.
What’s the best thing about being a professional chef?
The best thing about being a professional chef is the ability to create something meaningful for people every day. Food has a unique way of bringing people together, creating memories, and offering comfort, and being part of that is incredibly rewarding. I also value the constant sense of growth. There’s always something new to learn, refine, or improve. Whether it’s developing young chefs, working with great produce, or seeing guests genuinely enjoy what you’ve created, that sense of purpose is what keeps me motivated.
What about your current role or experience keeps you up at night?
What keeps me up at night is the responsibility of leading a team and maintaining consistency every day. Ensuring that standards are upheld, that the food reflects our values, and that the team feels supported and motivated is something I take very seriously. I’m also always thinking about how to balance creativity with sustainability, making sure what we put on the menu is not only exciting but also achievable, respectful of the produce, and viable for the business. That sense of accountability is demanding, but it’s also what drives me to be better.
How do you switch off from the stress?
Switching off is important for me, especially in a demanding role. I try to get in the water whenever I can. I jokingly say I pretend to be a surfer, but being in the ocean really helps clear my head. I also practice Muay Thai, which has been a discipline that really impressed me. It requires focus, respect, and control, and I find those principles translate well into the kitchen. On top of that, I play football once a week, which gives me a chance to reset, stay active, and enjoy a bit of friendly competition. Those outlets help me stay grounded and come back to work focused and energised.
What’s one piece of advice you’d give to your younger self?
I’d tell my younger self to be patient and trust the process. Early on, it’s easy to want everything to happen quickly, but real growth in this industry comes from time, repetition, and learning from both success and failure. I’d also remind myself that discipline, consistency, and respect for people matter just as much as technical skill. If you focus on those fundamentals and stay curious, the rest follows naturally.
Who’s impressing you in the industry at the moment and deserves a Restaurant Business shout?
I’m impressed by chefs and operators who are quietly doing the work, properly focusing on consistency, team culture, and genuine hospitality rather than chasing hype. There are people in the industry right now who are cooking with clarity and restraint, respecting produce, and building strong, sustainable teams, and that deserves recognition. What stands out to me most is when great food is paired with humility, discipline, and care for both guests and staff; that’s what really moves the industry forward.
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