Nino Zoccali (The Restaurant Pendolino) - The profit/loss pendulum
With the financial situation for most restaurants in the balance Nino Zoccali (The Restaurant Pendolino) believes the next year will test the resolve of everyone in the industry, because as he explains, the problem is much bigger than many may realise.
Nino Zoccali, A Chef's Perspective
Renowned chef, Nino Zoccali has a fiery passion for good produce and amazing food. Nino grew up in country Western Australia, his family farming in the region for almost 100 years. Today, Nino remains committed and connected to agriculture and the land. At just 25, he opened his first restaurant in…
The Crackling: Nino Zoccali (Pendolino) - The pig is central
Growing up in an Italian-Australian family, Nino Zoccali (Pendolino) experienced the most extraordinary food rituals, including the annual celebration of breaking down a whole pig and using every single part of it. It led to a career in food, where he now runs one of the most best Italian restauran…
Nino Zoccali (Pendolino) - The pig is central
Growing up in an Italian-Australian family, Nino Zoccali (Pendolino) experienced the most extraordinary food rituals, including the annual celebration of breaking down a whole pig and using every single part of it. It led to a career in food, where he now runs one of the most best Italian restauran…
240. Nino Zoccali on brand building, the hospitality industry and coping during COVID
In this episode of From Local to Global. David Koch sits down with acclaimed chef, Nino Zoccali. Nino is the mastermind behind The Restaurant Pendolino in Sydney’s Strand Arcade.
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