Ivan Costantino

Chef Ivan Costantino's culinary philosophy is rooted deeply in the methodical preparations of his childhood home in Cremona, where he first discovered the profound joy of 'giving pleasure through food.' This foundational experience instilled a lasting appreciation for the hospitality aspect of cooking, evolving into his core ethos of meticulous dedication and consistent excellence. His approach is defined by a deep respect for Sardinian heritage and the broader Mediterranean identity, emphasizing simplicity and the inherent quality of ingredients. While he values tradition, his journey through fine dining kitchens, particularly in London, cultivated a love for technical precision and rigorous standards. He is a perfectionist by nature, committed to maintaining a two-chef hat standard through discipline and well-structured systems. Beyond the plate, Chef Costantino champions a supportive and generous leadership style, fostering a passionate and committed brigade. He views cooking as a demanding yet profoundly rewarding craft, driven by genuine passion rather than fleeting trends. His vision involves continuously refining his approach, honouring traditional flavours while exploring innovative presentations, and mentoring the next generation of culinary talent. Chef Ivan Costantino’s technical mastery is a synthesis of traditional Italian roots and sophisticated fine dining techniques honed in Michelin-starred environments. He applies a high level of precision to every dish, ensuring a consistent two-chef hat standard. His style bridges the gap between classic reverence and modern flair, demonstrating how 'traditional techniques with modern presentations' can tell a story of heritage and creativity. His flavor profiles are deeply inspired by the Mediterranean identity of Sardinian and Sicilian cuisines, characterized by simplicity and a profound respect for seasonal ingredients. Plating is approached with an artistic eye, drawing inspiration from global trends, allowing him to continuously evolve the aesthetic appeal of his creations. He aims for dishes that are not only delicious but visually striking, reflecting an innate understanding of balance and composition. While specific 'legendary' dishes are not named in the biographical text, Chef Costantino’s work showcases a diverse repertoire. Notable examples drawn from his shared activities include 'Suckling Pig served with its Jus, Cauliflower Blossoms, Bagna Cauda Puree and Watercress,' 'Octopus alla Schiscionera with Smoked Potato Puree, Black Olives Crisp, Lemon and Octopus Water Sauce,' and the delicate 'Coral Trout Crudo with Blood Orange, Campari, Watermelon Radish, and Mint.' His expertise extends to pastry, demonstrated by creations such as the multi-layered 'Chocolate and Salted Caramel Slice' and the refined 'Chocolate Souffle Tart with Truffle Ice Cream,' showcasing his comprehensive skill set.

Career

• Learner/Home cook at Home kitchen, Cremona, Italy
• Head Chef at Small, traditional Italian restaurant, Malta
• Chef at Fine dining/Michelin starred kitchens, London, UK
• Junior Sous Chef at Lucio's Italian Restaurant, Sydney, Australia
• Junior Sous Chef at Pilu At Freshwater, Sydney, Australia
• Head Pastry Chef at Pilu At Freshwater, Sydney, Australia
• Head Chef at Pilu At Freshwater, Sydney, Australia