The stage is set for a culinary clash as the first wave of finalists for the inaugural State of Origin Pizza Battle has been announced, with pizza professionals from New South Wales and Queensland preparing to defend their state’s honour at the Food & Hospitality Queensland Show on 12 October.
The competition will see NSW and Queensland’s finest pizzaiolos, chefs, makers, and cooks battle it out in a series of high-intensity 30-minute heats at the Brisbane Convention & Exhibition Centre.
Queensland’s pizza army
Queensland has assembled a formidable team of pizza professionals representing venues across the state. Leading the charge is Ming-Lin Tsai from Toscano Bar & Kitchen and Simone Wright from Fire’N’Dough, alongside Stefano Spataro from Elementi Restaurant and Giammichele Laccetti from Freghete Authentic Pizza.
The Queensland squad includes seasoned veterans like Jim Parker from The Glen Hotel and Daniele Caridi from Vitalia’s, working alongside specialists such as Louis Oberleuter from Mosaic Pizza and Nick Bunce from Nick’s Pizza Co.
Representing Queensland’s diverse pizza scene are Pascal Rizk (Alessio’s Pizza), Salvatore Mazzarino (La Napoli Verace), Luca Ferone (Pizzantica), Fabio Rosati (The Star Gold Coast), Sebastien Luximon (Paolo’s Pizza Bar), and Matia Buzzotta (Dallagiovanna).
Rounding out Team Queensland are Paul Ramunno (Arlo’s Pizzeria), Pietro Amore (Osteria Epoca), Simon Molineux (Cedar & Stone Woodfired Pizza Bar), Stephen Brand (Justin Lane Establishment), and Niccolo Sordi (Corbett & Claude).
NSW fires back
Not to be outdone, New South Wales has selected its pizza professionals ready to prove their state’s pizza superiority. Robert Upton from Rob’s Backyard Pizza will represent NSW’s artisan pizza movement, while Richard Katon from Bella Pizza & Gelato Bar brings traditional Italian expertise to the battle.
The NSW team also features Jacopo Orsili from Bay Pizza Lab, known for innovative techniques, alongside Thomas Lepuri from Cavallino Ristorante Pizzeria, bringing a classic Italian pizzeria experience to the competition.
Competition format and stakes
The format will test competitors across two challenging rounds: the Signature Pizza round, where each chef showcases their best-selling menu hero, and the Creative Pizza challenge, where sponsor-supplied ingredients will push competitors to demonstrate their creativity and technical skills under pressure.
Points from both rounds will determine the Best Pizza Chef, who will claim the $2,000 cash prize and a coveted spot to compete in the 2026 Australia’s Best Pizza Awards. The state with the highest overall score will secure victory, with each team member from the winning state receiving $300 in cash and year-long bragging rights over pizza.
“This isn’t just a comp. It’s a full-blown pizza war. Big pride. Bigger flavours. One winner,” said Mike Hill, event director for the Food & Hospitality Queensland show.
The competition will be overseen by head judge Johnny Di Francesco (Director, Gradi Group), joined by Emanuele Malara (Head Pizza Chef, Ciccio’s Pizza & Gelato and winner of ‘Australia’s Best Pizza Award’ at Food & Hospitality Week in May 2025), and Youssef Ben Touati (Multi-award Winning Pizza Champion, Selecta Food Group).
Additional finalists are expected to be announced soon.
