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.
Born and raised under the Tuscan sun, Francesco took a decisive likes to the chef’s whites from an early age. A fter completing his study courses, he went on to train at the iconic "Cantinetta Antinori", working for wine maker and producer “Marchesi Antinori”. His professional chefs career kick started back in Florence, back in 1996, where he went on to work for some of the city’s most awarded and renowned Restaurants and hotels. In 2008 he then decided to make the long move to Australia, and when in Sydney, he went on to develop his culinary skills and abilities under the celebrated Chef Peter Doyle at Est and subsequently at Bistrode CBD, where he took on the position of Sous Chef under Head Chef Jeremy Strode. Here is where Francesco had the opportunity to be exposed to different cuisine styles and techniques, and eventually went on to develop his own new palette of flavours, all including a fusion of “rustic Tuscan cucina” combined with a more modern new age Australian touch, all with a delicate and contemporary flavour freshness. His long term friendship and collaboration with Balla Head Chef Gabriele Taddeucci also meant their careers did cross path over time. Francesco has been an instrumental part of the Balla team since the very beginning and to these days, he is still a key component not only for the kitchen team, but for all of the management. Always very attached to his Florentine’s roots, he will always try to add his very own touch of Tuscany onto the Balla’s menu.