Dining Room Stories

Some businesses begin with a detailed business plan. Others begin with a simple conversation between friends.

For Stefan Di Benedetto, founder of SoBabé, the world’s first limoncello spritz in a can, the journey started during COVID while making homemade limoncello and sharing drinks with friends on a balcony. What began as a side project quickly became something much bigger.

In this episode of Dining Room Stories, Stefan shares the path from construction management to launching a beverage brand that has captured attention across Australia and beyond. His story is a reminder that innovation does not always mean creating something entirely new. Sometimes it means looking at a tradition through a different lens.

Growing up in an Italian family, limoncello was already part of Stefan’s life. It represented family gatherings, shared memories, and the rituals many Italian households know well. Rather than changing that heritage, he saw an opportunity to present it in a way that would appeal to a new generation of consumers.

What followed was a three-year process of experimentation, research, product development, branding, and persistence. Working nights and weekends while holding a full-time job, Stefan and his team transformed an idea into a product that would eventually find its way into major retailers, airlines, bars, and restaurants.

One of the most compelling parts of the conversation is Stefan’s honesty about the realities of entrepreneurship. Behind the colourful branding and rapid growth are years of uncertainty, rejected trademarks, cash flow challenges, and countless hours spent building relationships. His approach is refreshingly straightforward: success comes from persistence, consistency, and showing up when others stop.

The discussion also explores a broader theme that resonates strongly with many hospitality operators and business owners. How do you honour tradition while embracing innovation?
For Stefan, the answer is not about replacing the past. It is about respecting its foundations while creating something relevant for today’s market. That philosophy has helped SoBabé carve out its own place in a competitive industry while staying connected to the Italian culture that inspired it.

Beyond the business lessons, the episode highlights the importance of community, family values, and the people who support entrepreneurs behind the scenes. Stefan speaks openly about the sacrifices required to grow a business, the support of long-term relationships, and the responsibility he feels to create opportunities for others as the company expands.

It is a conversation filled with practical insights, personal reflections, and a genuine appreciation for the traditions that continue to shape modern hospitality.

For anyone interested in entrepreneurship, branding, hospitality, or the evolving relationship between tradition and innovation, this episode offers plenty to take away.

For more conversations exploring the people behind hospitality businesses, explore other stories on Dining Room Stories, including our feature with Fabio Magliano and Cinzia Buono, who share their journey of building an Italian hospitality business from the ground up and the values that continue to guide their success today.

For Fabio Magliano and Cinzia Buono, Melbourne was never part of the plan.

The duo behind Buono in Parkdale and Sincero in Malvern joined the Dining Room Stories podcast for an honest conversation about building two Italian restaurants in a city they never intended to settle in, navigating a relationship while running a business together, and staying true to their values when the economy pushed back.

Cinzia’s path to hospitality began in Switzerland, where she spent a decade in an office job before her instincts told her something had to change. She arrived in Australia on a working holiday visa, fell in love with the industry, and not long after, with Fabio. He brought with him a serious background in Michelin-star kitchens, having worked across London, Spain, Switzerland, and Italy. Together, they had every intention of heading back to Italy. Then COVID arrived and, as Cinzia puts it simply, life happened.

Opening Buono during Melbourne’s second lockdown was not the grand launch most restaurateurs imagine. They started with 20 guests at a time, building slowly, building carefully, and by the time restrictions lifted, there was already a community waiting for them. That community-first approach became the foundation for everything that followed, including regulars who became so close they now go on holidays together.

Sincero in Malvern came next, a shift toward fine-dining Italian inspired by Fabio’s Michelin-starred background and a genuine desire to bring that level of experience to Melbourne. It has been their greatest challenge. Australians, they observe, largely see Italian food through a comfortable, familiar lens, a bowl of pasta and a glass of wine. Shifting those expectations is an ongoing conversation, not a solved problem, and one they are navigating by gradually adjusting the menu to meet guests where they are.

What comes through clearly in this episode is how seriously Fabio and Cinzia think about value. Every decision, from buying vegetables at the market to pricing a risotto, comes back to one question: what does the guest deserve for what they spend? Cinzia is direct. If a plate needs to be $50 to survive, she would rather close than lose what honest hospitality means to them. Fabio, the numbers person in the partnership, channels that same thinking into daily cost management and relentless attention to detail.

There is also a refreshing honesty about running a business with your partner. They separate work from relationships on the floor, divide responsibilities cleanly, and disagree when necessary. Cinzia handles service and marketing. Fabio runs the kitchen side and the books. Neither of them pretends it is easy, but both agree the chemistry makes it work in ways they cannot entirely explain.

This episode is a candid look at what it actually takes to build something worth coming back to. And if you have not yet listened to Francesco Crifo’s conversation on risk-taking, it pairs well with this one.

For Francesco Crifo, pizza is not built around trends or social media hype. It is built around technique, discipline, and understanding people.

In this episode of Dining Room Stories, the founder of Roccella shares his journey from Catania, Sicily, to building one of Melbourne’s respected Italian hospitality brands. What begins as a conversation about pizza quickly becomes a deeper discussion about family, sacrifice, business growth, creativity, and the realities behind running restaurants.

Francesco speaks openly about growing up in a hospitality family and initially resenting the industry. His father spent most of his life working in restaurants, leaving little time at home, which shaped Francesco’s early relationship with hospitality. Ironically, it was through helping at a friend’s takeaway pizzeria as a teenager that he slowly found himself drawn into the craft.

One of the strongest themes throughout the episode is his willingness to challenge convention. Francesco discusses the backlash he received after creating Roccella’s controversial pineapple pizza, explaining that innovation should never be limited by outdated rules or ego. For him, the focus should always remain on flavour, balance, and the customer experience rather than rigid traditions.

The conversation also dives into one of his most important business lessons through Six Slices, a gourmet pizza concept that closed after only six months. Rather than treating it as a failure, Francesco explains how the experience completely changed the way he approaches hospitality and expansion. He shares detailed insights into restaurant feasibility, demographics, customer behaviour, site selection, and the importance of discipline before opening a venue.

What makes the episode especially interesting is Francesco’s ability to balance technical knowledge with practical business thinking. He breaks down misconceptions about pizza-making, fermentation, hydration, sourdough, and social media trends while explaining how education has become a major part of his work through pizza masterclasses and customer experiences.

At the same time, he remains deeply grounded in hospitality. Francesco repeatedly returns to one idea: good food alone is no longer enough. In Melbourne’s competitive dining scene, service, connection, and consistency are what truly make restaurants memorable. He believes hospitality is about creating relationships with customers, not simply serving meals.

Another standout moment comes when he reflects on mistakes and growth. Instead of regretting past decisions, Francesco explains that every failure, challenge, and difficult moment shaped who he is today as both a chef and operator. It is a perspective that gives the episode honesty and depth beyond the pizza conversation itself.
This episode offers valuable insight for chefs, restaurateurs, entrepreneurs, and anyone passionate about hospitality. It is a story about resilience, adaptability, and staying committed to craft while continuing to evolve with the industry.

For more conversations with hospitality leaders and restaurant founders, explore more episodes on Dining Room Stories, including Lorenzo Tron’s journey through Australia’s pizza scene.

In this episode of Dining Room Stories, the conversation with Lorenzo Tron offers a clear and grounded look at what it truly takes to build a standout hospitality brand in Australia.

Lorenzo’s journey begins in Trieste, Italy, where he spent his early years before making a decisive move to Australia at 24. What started as a practical decision to learn English quickly evolved into a lifelong commitment to hospitality. His early experiences, from working in restaurants as a teenager to navigating the realities of being an immigrant, shaped a mindset built on resilience and adaptability.

Australia presented both challenges and opportunities. The food scene at the time lacked the depth Lorenzo was used to in Italy, yet that gap became a clear business opportunity. After years of working across hospitality and food distribution, he co-founded Shop225, followed by Il Caminetto. What began as a local solution to a simple problem, finding quality food in the area, evolved into one of the most recognised pizza brands in the country.

A defining element of Shop225 is its commitment to inclusivity. Lorenzo identified early demand for gluten-free and coeliac-safe dining, leading the restaurant to become Australia’s first certified coeliac pizzeria. This was not a marketing decision, but an operational challenge solved through precision, discipline, and responsibility. The result is a venue where customers can dine with confidence, without compromise.

Recognition followed: Shop225 was named the best pizza in Australia and ranked among the top pizzerias globally. Yet Lorenzo is clear: awards bring pressure, not comfort. Every customer becomes a potential judge, and consistency becomes non-negotiable. His focus extends beyond food, covering every detail of the dining experience, from service flow to product quality and even environmental factors that influence taste.

What stands out most is his perspective on hospitality. For Lorenzo, food alone is not enough. A successful restaurant requires a balance between product and service. The human connection remains central. While technology continues to evolve, he firmly believes that genuine interaction, conversation, and personal attention are what define a memorable dining experience.

The episode also highlights the operational realities behind success. From navigating COVID disruptions to competing with delivery platforms and managing rising costs, Lorenzo approaches challenges with a pragmatic mindset. His commitment to supporting the local community and maintaining direct customer relationships reinforces a long-term, sustainable approach to business.
For those exploring more conversations like this, you can read additional stories on the Dining Room Stories or explore insights from leading venues such as Shop225 and Il Caminetto.

This episode is not simply about pizza. It is a clear example of how discipline, community focus, and attention to detail translate into lasting success in hospitality.

In this episode of Dining Room Stories, we dive into the fascinating journey of Saluministi, a beloved Melbourne institution that brings authentic Italian flavours to the city. Frank Bressi and Peter Mastro, the founders, share their story of passion, family traditions, and the evolution of their business, which has become synonymous with quality Italian sandwiches.

The Saluministi story begins long before their official launch in 2014. Frank and Peter, both with Italian heritage, grew up surrounded by traditional Italian flavours, such as porchetta and salami. Their journey into the world of food started organically, with a humble entry into the Melbourne Salami Festival, where they won second prize with their homemade salami. This unexpected win sparked their passion for sharing authentic Italian food, and their journey soon expanded from pop-ups at local events to a permanent spot in North Melbourne.

Their approach to food is simple yet profound—crafting dishes that tell a story. Frank and Peter focus on creating high-quality, authentic sandwiches that reflect their Italian upbringing. Despite the fast-paced nature of the food industry, they’ve built a business based on genuine passion, staying true to their roots while continuously evolving. The duo discusses how they’ve remained committed to using only the best ingredients, such as aged prosciutto and hand-crumbed chicken, ensuring that every dish upholds the standards they grew up with.

What sets Saluministi apart is not just their food, but their unique business approach. Despite the competitive nature of Melbourne’s food scene, they have always prioritised quality over trends. In an industry often dominated by flashy new concepts, they chose to stay grounded, focusing on the authenticity of their offerings. Their journey has also been shaped by family and community values, with both Frank and Peter emphasising the importance of maintaining a balance between work and life. They’ve built a business where every employee feels valued, a key to their ongoing success.

One of the most inspiring aspects of their story is their approach to the challenges posed by the ever-changing business landscape, especially during and after the COVID-19 pandemic. By focusing on diversification, including a growing catering business, they’ve adapted without compromising on their core values. Their resilience and unwavering commitment to quality have enabled them to weather economic challenges and continue to thrive.

As Peter and Frank reflect on their success, they offer valuable insights for aspiring entrepreneurs: the importance of passion, understanding your numbers, and staying true to what you believe in. They also highlight the role of partnerships, explaining how their differences complement each other and contribute to their ongoing success.

For more stories from the people shaping Melbourne’s food culture, listen to the full episode on Dining Room Stories.

In this episode of Dining Room Stories, Julia Hume shares a career that does not follow a straight line, but one built on experience, pressure, and sharp decision-making. From law and government to running a restaurant and now leading a PR agency, her journey reflects what many in hospitality understand well: progress often comes from stepping into the unknown.

Julia’s move into hospitality was not planned. It came from backing a partner’s vision and leaving behind a stable government career. What followed was a full immersion into the realities of running a restaurant, where every decision carries weight and every mistake costs money. That experience shaped how she now approaches PR, with a clear focus on results, efficiency, and impact.

A key theme throughout the conversation is the role of PR in modern hospitality. Julia makes it clear that PR is not about promotion for the sake of visibility. It is about third-party validation. When a publication or media outlet tells your story, it carries authority that advertising alone cannot match. In her words, that endorsement is what builds real trust with customers.

This connects directly with how search and discovery have evolved. PR is no longer separate from digital strategy. It supports SEO, strengthens authority, and increases visibility across platforms, including emerging AI-driven search environments. The conversation reinforces a simple yet often-ignored point: restaurants that invest in PR early tend to gain attention faster and more consistently.

Another strong insight is timing. Many venues delay PR until they need it, often when bookings slow down. Julia challenges this approach. The most effective campaigns begin before a restaurant even opens, building anticipation and controlling the narrative from day one. Once that initial momentum is lost, it becomes significantly harder to recover.

The discussion also explores the reality of reviews and public perception. In a world where everyone has a voice, criticism is unavoidable. Julia’s view is practical. Not all reviews are fair, and not all critics have expertise, but exposure still matters. What defines a brand is not the absence of criticism, but how it responds to it.

At its core, the episode returns to one idea: people connect with people. A menu alone is not enough. The story behind the business, the founder’s personality, and the team’s values are what create lasting interest. This is where platforms like Dining Room Stories play a role, giving operators a space to share what often goes unseen.

For anyone in hospitality, this episode is a clear reminder that visibility is not accidental. It is built through consistent storytelling, strategic exposure, and the willingness to put your name behind your work.

In this episode of Dining Room Stories, Stephen Nairn, the CEO and Culinary Director of LCC Hospitality, shares his journey from humble beginnings in Scotland to becoming a major player in Melbourne’s hospitality scene. As the creative force behind renowned venues such as Eugene Dining and Home Ya Bistro & Bar, Stephen’s insight into hospitality is invaluable.

Growing up in Glasgow, Stephen’s earliest memories of food are rooted in simplicity; he recalls hearty dishes like chicken broth, soups and Cullen Skink, reflecting Scotland’s rustic, comforting culinary style. These formative experiences influenced his approach to food, focusing on honesty and the quality of ingredients, a philosophy he carries through to his current work.

Stephen’s path to culinary greatness wasn’t direct. After finishing school early, he stumbled into the kitchen as a kitchen porter. What began as a job quickly evolved into a passion as he realised he was drawn to the rhythm and process of cooking. His journey took him from Edinburgh, where he honed his skills, to the prestigious 11 Madison Park in New York. Stephen credits much of his success to the strong mentors he encountered, especially in New York, where the culinary landscape pushed him to expand his horizons.

When Stephen moved to Melbourne in 2013, he was taken aback by the laid-back, casual approach of local restaurants compared to the fast-paced, high-stakes environments of New York and Europe. But, over time, he embraced Melbourne’s unique food scene, particularly the influence of Asian flavours. He now balances creativity and business, managing over 120 people in his hospitality empire. His leadership is grounded in clear systems and processes, ensuring the team shares his passion for food and service while staying aligned with the business goals.

One of the highlights of Stephen’s career has been his commitment to mentorship. He believes in guiding young chefs not through strict rules, but by providing direction and creating an environment where they can learn and discover their own paths. His approach reflects the ethos of Dining Room Stories, a celebration of the journey, not just the destination.

In his candid discussion, Stephen also addresses the challenges facing the hospitality industry, especially in light of the shifting economy and evolving consumer behaviours. Despite the hurdles, he remains optimistic, focusing on the importance of building strong, personal connections with guests. For him, the guest experience is paramount, good food is essential, but the way guests feel when they walk through the door is what truly makes a restaurant memorable.

Stephen’s reflections offer a deep dive into the hospitality industry, offering both seasoned professionals and newcomers valuable insights into leadership, culinary philosophy, and business strategy. His advice to younger chefs? “Enjoy the process, and don’t sweat the small stuff.” This perspective is not just about food, but about life itself, reminding us that in both the kitchen and the business world, the journey is just as important as the outcome.

For more insights from culinary leaders like Stephen, check out other episodes on Dining Room Stories, where hospitality meets storytelling and passion.

In this episode of Dining Room Stories, the hosts sit down with Jesse Singh, a chef whose extraordinary journey from a small village in India to the heart of Melbourne’s culinary scene is a testament to the power of resilience, passion, and breaking cultural boundaries. With his unique take on Indian cuisine and a deep commitment to offering immersive dining experiences, Jesse has made a lasting mark on the hospitality world.

Jesse’s love for food began in his childhood in India, where family meals were a communal affair. Growing up in a joint family, where cooking was a daily tradition, Jesse’s fascination with the kitchen was born. Despite cultural norms in rural India that discouraged men from cooking, Jesse’s persistence led him to eventually become involved in the kitchen, starting a journey that would shape his career.

His journey took him to New York, where he faced rejection due to biases against Indian cuisine. However, his determination led to the opening of Babuji, a restaurant that blended traditional Indian dishes with a contemporary dining experience. By pairing Indian food with carefully curated wines and cocktails, Jesse offered a unique experience that quickly became popular. The restaurant’s success wasn’t just in its food, but in its bold approach to hospitality. It was an experience, combining sensory overload with flavours, colours, and an atmosphere designed to excite and surprise.

Jesse’s approach to food and hospitality continued to evolve when he moved to Melbourne. His restaurant, Daughter In Law, in South Yarra, is a tribute to the colourful city of Jaipur, fusing vibrant Rajasthani architecture with traditional Indian cuisine. His ethos remains consistent: food is not the only element of success in hospitality; it’s the service and experience that bring customers back.

The pandemic posed an unprecedented challenge to the hospitality industry, but Jesse’s resilience shone through. He shared his experience of navigating lockdowns, supporting his team, and helping the local community by providing free meals to healthcare workers and hospitality staff. His dedication to his craft and community underscored his belief that success is about more than financial gain, it’s about creating lasting connections with people.

Jesse’s story is one of passion, perseverance, and breaking stereotypes about Indian cuisine. He is redefining what it means to serve traditional dishes in a modern world and proving that the future of food is about more than just the plate, it’s about the people and experiences that come with it.

To hear more about Jesse Singh’s incredible journey and his impact on the culinary world, tune in to the full episode at Dining Room Stories.

In this insightful episode of Dining Room Stories, we’re joined by Glenn Eagles, a former builder turned restaurateur, who shares the story of transforming Boozy Bar into one of Melbourne’s most talked-about venues. Having spent years building luxury homes in Toorak, Glenn leaped into the hospitality world, driven by a passion for food, wine, and European dining culture.

After years of travelling through Europe and dining at some of the world’s top Michelin-starred restaurants, Glenn decided to create a space that fused luxury with an authentic European vibe. His vision was realised with Boozy Bar, a place that not only focuses on high-quality food and wine but also on the atmosphere and vibe – a club-like, Parisian-inspired setting that makes guests feel like they are stepping into a different world.

A key highlight of the conversation is Glenn’s emphasis on the importance of creating a unique dining experience. He shares his insight into the differences between the construction and hospitality industries, noting the most challenging aspect was managing staff, something he had never done before. Yet, the transition has been rewarding as he successfully curated a welcoming environment that customers love.

Boozy Bar is more than just a bar; it’s an experience. With a carefully crafted wine list, including rare vintages such as the complete set of Grange, and a focus on European-style service, the venue attracts a diverse clientele. From chic locals coming for a night out to international visitors, the bar has become a sought-after destination. But it’s not just the wines that make it special; the music, the atmosphere, and the overall vibe keep patrons coming back.

Glenn also discusses the challenges and joys of owning a restaurant in the current economic climate. Despite the rising costs in Victoria’s restaurant industry, including staff wages and rent, Glenn’s commitment to quality service and customer experience remains unwavering. His unique approach to hospitality is evident in his creative customer engagement – such as offering personalised engraved steak knives to loyal guests – reinforcing the importance of making people feel valued.

In the conversation, Glenn also reflects on his approach to success. Unlike the financial-focused goals of his past, his current measure of success is the fulfilment he gets from providing an exceptional experience to his customers. He notes that in the hospitality industry, it’s not just about the food or the drinks; it’s about the lasting memories you create for your guests.

As Glenn looks to the future, he’s not sure what’s next. While he’s enjoying his venture into hospitality, he acknowledges that things may evolve as time goes on. For now, however, his focus remains on delivering a world-class experience at Boozy Bar – and making sure every guest leaves saying, “We’ll be back.”

In this episode of Dining Room Stories, the conversation with Adam D’Sylva moves well beyond menus and accolades. It is a grounded reflection on how a chef’s identity is shaped over time, by family, discipline, restraint, and the confidence to simplify.

D’Sylva’s story begins not in a professional kitchen, but in a migrant household where food was central to daily life. Raised between Italian and Indian traditions, he grew up surrounded by produce, home cooking, and rigorous routines. His early exposure to food was practical and communal rather than aspirational. Pasta, passata, wine-making, and shared meals formed the foundation of his palate long before technique entered the picture. This upbringing instilled a respect for ingredients and repetition, values that still underpin his cooking today.

As the conversation unfolds, D’Sylva reflects on his professional journey through Melbourne’s kitchens, from apprenticeships to leading some of the city’s most influential venues. He speaks candidly about the intensity of restaurant life, the contrast between hotel kitchens and independent restaurants, and the freedom that comes with working in environments where decisions can be made instinctively. For him, restaurants offered space to respond, adjust, and cook with intent rather than obligation.

A recurring theme is balance, between creativity and familiarity, ambition and sustainability. D’Sylva is clear that simplicity is not a shortcut but a skill earned over time. Whether discussing Italian or Indian cuisine, he challenges the assumption that complexity equals quality. Instead, he emphasises flavour balance, restraint, and understanding when to stop. A squeeze of acid, correct seasoning, or proper technique often matters more than additional elements.

This philosophy carries through to his approach at Decca, where the focus is on clarity rather than concept. The menu reflects how he eats and how people genuinely want to eat: well-made pasta, carefully cooked proteins, and dishes that reward consistency. There is no attempt to chase trends or overstate ideas. Confidence, in this context, shows up as calm execution and knowing what does not need to be changed.

Family also plays a quiet but constant role in the discussion. D’Sylva speaks openly about cooking for his children, maintaining standards at home, and how personal taste influences professional decisions. Food remains emotional, habitual, and deeply personal. That connection, he suggests, is what separates restaurants that feel lived-in from those that feel transactional.

Ultimately, the episode presents a portrait of a chef comfortable with his craft and his place within it. There is no urgency to prove, only a commitment to doing things properly. In an industry often driven by noise and novelty, D’Sylva’s perspective is measured, deliberate, and refreshingly clear.