Stefano Manfredi has influenced the way we eat since first opening The Restaurant Manfredi in 1983 (Three Chefs Hats - 1995). Since then, Manfredi has owned and operated several restaurants in Sydney, most notably the award winning Restaurant Manfredi (1983-1996) and Bel Mondo (1996-2002).
In 2007, Stefano took the helm at Manfredi at Bells (One Chefs Hat – 2008 to present; Good Living Sustainability Award; Best Regional Wine List - 2012 SMH Good Food Guide Awards). Here he has overseen the planting of 500 square meters of gardens, supplying the restaurant with approximately 15% of its produce.
Stefano also currently writes a weekly food column for the Sydney Morning Herald's Spectrum supplement and is a passionate advocate for local, sustainable and seasonal produce.
Gabriele Taddeucci is Balla’s Head Chef. After a stint working at Sydney’s Hotel Westin in 2004/2005, Taddeucci moved in 2008 to work alongside chef Massimo Bianchi to open Uccello at Merivale’s Ivy. Most recently, he was Head Chef at Merivale’s The Beresford. Taddeucci started his career as a pizza hand in his home city of Lucca back in 1994. His work as a chef has taken him from Italy to France, Switzerland, the US, UK and Australia.
Balla’s new Restaurant Manager, Luca Carichini, most recently worked closely with Stefano as Restaurant Supervisor at Manfredi at Bells. Carichini has had a long history in hospitality in both Italy and the UK.
When he travelled to Australia in 2007, he did so to become the Restaurant Manager of North Bondi Italian. Carichini made his move to Australia permanent and has been working with the Manfredi family at Bells since that time.