Mario has profound experience of over 20 years in the culinary industry. His passion for Italian cuisine has been long-standing. Influenced by the rich and comforting flavours of Tuscany and Rome, Mario attributes much of his love and flair for cooking to his mother, Maria. The naturally farmed ingredients Maria was able to transform into extraordinary dishes resonated with her son; and it is this philosophy that underpins Mario’s craft. Mario is the recipient of several prestigious awards including the Coveted quality Italian Seal Award (2013) and his previous business 'Fiorenzoni' was published in the Sydney Morning Herald’s Good Food Guide for a consecutive 9 years (2004 - 2012).
The breadth of Anita’s culinary experience is broad and diverse, reflecting her innate passion for learning and cooking. Anita is a certified chef with a Bachelor’s degree in Education, majoring in VET (Vocational Education and Training). She shares her passion and expertise for cooking as a Chef Lecturer at both the Ryde and Baulkham Hills TAFE Colleges, and Le Cordon Bleu Culinary Institute. An avid traveller, Anita has lived on 3 continents, developing an understanding and appreciation for different culinary processes and traditions. These experiences further propelled Anita’s desire to advocate the importance of natural ingredients in cooking which is an integral part of every dish served at ACS.
The art of Pasta Making with matching sauces (3 courses degustation menu)
The Perfect Risotto (2 courses degustation menu)
Memories of a Tuscan dinner (3 courses)
Generation Z cooking class