Carlo Percuoco
Carlo Percuoco was also born in Naples and developed his culinary skills after growing up in the family business, Sydney’s famous Pulcinella restaurant. By the age of 18, Carlo ventured out into the dining room and by 21 he joined his brother Tony at his restaurant Senso Unico.
Moving to the Gold Coast in 1993 he and brother Tony opened the successful Ristorante Grissini and later Bocconcini until the opening of today’s renowned Ristorante Fellini. Carlo holds a Master Farmhouse Cheese Maker certificate and has been accredited as a fellow with the Negociants Wine Fellowship.
He mastered his pasta making skills working closely throughout the years with pasta makers in Italy and has been involved in a CSIRO project for the pasta industry in Australia. Carlo’s impressive history also includes the creation of the Gold Coast Chapter of Slow Food. Being the youngest of the Percuoco dynasty, Carlo has the fortune of having the best teachers in his mother Olimpia and father Mario and brothers Armando and Tony.
Carlo believes to become a great restaurateur you need great teachers, a good attitude and be very humble.
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