Master pastry chef Christopher The shares his career from a start in fine dining to global success with BlackStar Pastry to coming full circle and back home with his new cake shop and cafe, HEARTHE. Located in the heart of Christopher's childhood backyard in Stanmore, HEARTHE is an expression of Christopher's dedication to creativity and a backdrop for an exploration of Australian native flavours. It also pushes the boundaries to redefine what we think of as 'pastry'.

Follow Christopher on Instagram



Follow HEARTHE on Instagram

or visit the website

Read about your hosts Tawnya Bahr and Lucy Allon here

Join the Straight To The Source community here

Learn more about Straight To The Source here

Master pastry chef Christopher The shares his career from a start in fine dining to global success with BlackStar Pastry to coming full circle and back home with his new cake shop and cafe, HEARTHE. Located in the heart of Christopher's childhood backyard in Stanmore, HEARTHE is an expression of Christopher's dedication to creativity and a backdrop for an exploration of Australian native flavours. It also pushes the boundaries to redefine what we think of as 'pastry'.
Follow Christopher on <a href="ttps://www.instagram.com/the_christopher_the/">Instagram</a>
 
Follow HEARTHE on <a href="https://www.instagram.com/hearthe_aus/">Instagram</a>
or visit the <a href="https://www.hearthe.com.au/">website</a>
<a href="https://straighttothesource.com.au/about">Read about your hosts Tawnya Bahr and Lucy Allon here</a>
<a href="https://straighttothesource.com.au/community">Join the Straight To The Source community here</a>
<a href="https://straighttothesource.com.au/">Learn more about Straight To The Source here</a>

Welcome to the Straight To The Source podcast, where leadership meets the future of food.

Hosted by two of Australia’s most respected food industry voices, Tawnya Bahr and Lucy Allon, the Straight To The Source podcast connects you directly with the changemakers shaping how we grow, source, and experience food.

With decades of experience spanning the kitchen, dining room, and boardroom, as chef, restaurateur, consultants, and educators, Tawnya and Lucy bring an insider’s lens to the challenges and innovations driving the industry forward.

From producers pioneering regenerative practices to hospitality leaders reimagining what sustainability means on the plate, each episode explores the strategies, stories, and leadership mindsets transforming the global food landscape and ensuring a thriving, sustainable food future for generations to come.

Get ready for bold ideas, honest conversations, and the kind of insights that move industries forward.

Follow, comment, and hit that bell for more Straight To The Source episodes on Apple Podcasts, Spotify or YouTube.

To stay up to date, follow Straight To The Source on Instagram, Facebook and LinkedIn.

Welcome to the Straight To The Source podcast, where leadership meets the future of food.
Hosted by two of Australia&rsquo;s most respected food industry voices, Tawnya Bahr and Lucy Allon, the Straight To The Source podcast connects you directly with the changemakers shaping how we grow, source, and experience food.
With decades of experience spanning the kitchen, dining room, and boardroom, as chef, restaurateur, consultants, and educators, Tawnya and Lucy bring an insider&rsquo;s lens to the challenges and innovations driving the industry forward.
From producers pioneering regenerative practices to hospitality leaders reimagining what sustainability means on the plate, each episode explores the strategies, stories, and leadership mindsets transforming the global food landscape and ensuring a thriving, sustainable food future for generations to come.
Get ready for bold ideas, honest conversations, and the kind of insights that move industries forward.
Follow, comment, and hit that bell for more Straight To The Source episodes on <a href="https://podcasts.apple.com/au/podcast/straight-to-the-source/id1610058270">Apple Podcasts</a>,&nbsp;<a href="https://open.spotify.com/show/1FwFeGJI0wp15O9KiDn28c?si=20a9b788479446c7">Spotify</a> or <a href="https://www.youtube.com/@straighttothesource7730">YouTube</a>.
To stay up to date, follow Straight To The Source on <a href="https://www.instagram.com/straight.to.the.source/?hl=en">Instagram</a>, <a href="https://www.facebook.com/straighttothesourcefoodtours">Facebook </a>and <a href="https://www.linkedin.com/company/straight-to-the-source/">LinkedIn</a>.

Straight To The Source

Straight To The Source Food Podcast

Ep 28: Christopher The - Straight To The HEARTHE

Potatoes and onions might be everyday ingredients, but there’s nothing ordinary about what goes into growing them, choosing the right varieties, or getting them from paddock to plate.

In this episode of Straight To The Source, Lucy Allon sits down with John Tselekidis, Chief Commercial Officer of Mitolo Family Farms, one of Australia’s biggest fresh market potato and onion producers, to give these kitchen staples the attention they deserve.

John takes us behind the scenes of fresh produce at scale, where up to 80 potato varieties can be in trial at any one time and developing a new variety can take up to a decade. And yes, the potato you choose really can make or break your mash, roasties or baked spud. They dig into the story behind Mitolo’s Low Carb potato, the nutritional value of potatoes and onions, and why these affordable ingredients are more relevant than ever as chefs juggle flavour, trends, dietary demands, sustainability and rising food costs.

There’s also plenty on innovation, reducing waste, what’s happening on farm, and how chefs and food trends influence what gets planted next. From South Australian paddocks to restaurant kitchens, supermarkets and dinner tables across the country, this is the bigger story behind two ingredients we all think we know.

Turns out, potatoes and onions have a lot more going on than we give them credit for! 

What You’ll Hear in This Episode
Growing potatoes year-round: How South Australia’s growing regions enable Mitolo to harvest quality potatoes throughout the year.
Why potato variety matters: How different varieties perform for mash, roasting, baking and other culinary applications.
Inside potato R&D: Why Mitolo trials up to 80 potato varieties and how commercialisation can take around 10 years.
Developing the Low Carb potato: How Mitolo created a naturally lower-carb potato without compromising taste or eating quality.
The nutrition of Australian onions: The often overlooked benefits of onions, from gut health and antioxidants to healthy ageing.
Connecting chefs to the farm: Straight To The Source’s work with Hort Innovation and Australian Onions, bringing chefs and health professionals to Mitolo Family Farms.
How chefs inspire innovation: How culinary trends influence Mitolo’s potato and onion innovation.
Food trends driving new ideas: From smashed potatoes and plant-based dishes to global flavours and creative alternatives to pastry.
Sustainable farming: How cover crops, crop rotation, soil management and shorter growing cycles support more sustainable production.
Big potential from humble ingredients: How potatoes and onions deliver flavour, nutrition and value while helping chefs manage food costs.
Fresh produce logistics: The supply chain and freight partnerships behind moving tonnes of Australian produce around the country and overseas.
Feeding communities: How Mitolo supports Foodbank, SecondBite and local communities with fresh Australian produce.

Follow & Learn More About Mitolo Family Farms
Mitolo Family Farms: https://mitolofamilyfarms.com.au/
Instagram: https://www.instagram.com/mitolofamilyfarms/
LinkedIn: https://www.linkedin.com/company/mitolo-family-farms/

Resources & Mentions
Mitolo Family Farms: https://mitolofamilyfarms.com.au/
Australian Onions: https://www.australianonions.com.au/
Australian Onions Foodservice: https://www.australianonions.com.au/food-service/
Hort Innovation: https://www.horticulture.com.au/
Foodbank Australia: https://www.foodbank.org.au/
SecondBite: https://secondbite.org/

About John Tselekidis

John Tselekidis is Chief Commercial Officer at Mitolo Family Farms, one of Australia’s largest fresh market potato and onion producers.

After more than two decades working across fast moving consumer goods, John joined Mitolo Family Farms in 2019, bringing his commercial, sales and marketing experience into Australian fresh produce.

Today, his work spans the commercial side of a farming business supplying potatoes and onions across retail, foodservice and export markets, with a strong focus on consumer trends, innovation and finding new ways to inspire Australians to cook with and enjoy fresh produce.

This episode is proudly presented by Seaway Logistics, local experts in global trade.

Learn More & Connect with Seaway Logistics
Website: https://www.seaway.com.au/
LinkedIn: https://www.linkedin.com/company/seawaygroup

About Straight To The Source

Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon.

Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia’s food and hospitality industry.
Straight To The Source Food Podcast: https://lnk.to/jBCTBE
Instagram: https://www.instagram.com/straight_to_the_source/
Website: http://straighttothesource.com.au

Tawnya Bahr
LinkedIn: https://www.linkedin.com/in/tawnyabahr/
Instagram: @tawnyabahr
Email: tbahr@straighttothesource.com.au

Lucy Allon
LinkedIn: https://www.linkedin.com/in/lucyallon/
Instagram: @lucy_allon
Email: lucy@straighttothesource.com.au

John Tselekidis, Mitolo Family Farms, Australian potatoes, Australian onions, potato farming Australia, onion farming Australia, South Australian farming, Australian fresh produce, potato varieties, Low Carb potatoes, potato nutrition, onion nutrition, Australian Onions, Hort Innovation, foodservice Australia, chefs Australia, culinary innovation, food trends 2026, plant based menus, food costs, sustainable farming, sustainable agriculture Australia, crop rotation, food waste, farm to plate, paddock to plate, fresh produce supply chain, Australian growers, Australian agriculture, Foodbank Australia, SecondBite, Seaway Logistics, freight, transport, logistics, Straight To The Source podcast

Potatoes and onions might be everyday ingredients, but there&rsquo;s nothing ordinary about what goes into growing them, choosing the right varieties, or getting them from paddock to plate.
In this episode of Straight To The Source, Lucy Allon sits down with John Tselekidis, Chief Commercial Officer of Mitolo Family Farms, one of Australia&rsquo;s biggest fresh market potato and onion producers, to give these kitchen staples the attention they deserve.
John takes us behind the scenes of fresh produce at scale, where up to 80 potato varieties can be in trial at any one time and developing a new variety can take up to a decade. And yes, the potato you choose really can make or break your mash, roasties or baked spud. They dig into the story behind Mitolo&rsquo;s Low Carb potato, the nutritional value of potatoes and onions, and why these affordable ingredients are more relevant than ever as chefs juggle flavour, trends, dietary demands, sustainability and rising food costs.
There&rsquo;s also plenty on innovation, reducing waste, what&rsquo;s happening on farm, and how chefs and food trends influence what gets planted next. From South Australian paddocks to restaurant kitchens, supermarkets and dinner tables across the country, this is the bigger story behind two ingredients we all think we know.
Turns out, potatoes and onions have a lot more going on than we give them credit for!&nbsp;
What You&rsquo;ll Hear in This Episode
<ul>
<li aria-level="1">Growing potatoes year-round: How South Australia&rsquo;s growing regions enable Mitolo to harvest quality potatoes throughout the year.</li>
<li aria-level="1">Why potato variety matters: How different varieties perform for mash, roasting, baking and other culinary applications.</li>
<li aria-level="1">Inside potato R&amp;D: Why Mitolo trials up to 80 potato varieties and how commercialisation can take around 10 years.</li>
<li aria-level="1">Developing the Low Carb potato: How Mitolo created a naturally lower-carb potato without compromising taste or eating quality.</li>
<li aria-level="1">The nutrition of Australian onions: The often overlooked benefits of onions, from gut health and antioxidants to healthy ageing.</li>
<li aria-level="1">Connecting chefs to the farm: Straight To The Source&rsquo;s work with Hort Innovation and Australian Onions, bringing chefs and health professionals to Mitolo Family Farms.</li>
<li aria-level="1">How chefs inspire innovation: How culinary trends influence Mitolo&rsquo;s potato and onion innovation.</li>
<li aria-level="1">Food trends driving new ideas: From smashed potatoes and plant-based dishes to global flavours and creative alternatives to pastry.</li>
<li aria-level="1">Sustainable farming: How cover crops, crop rotation, soil management and shorter growing cycles support more sustainable production.</li>
<li aria-level="1">Big potential from humble ingredients: How potatoes and onions deliver flavour, nutrition and value while helping chefs manage food costs.</li>
<li aria-level="1">Fresh produce logistics: The supply chain and freight partnerships behind moving tonnes of Australian produce around the country and overseas.</li>
<li aria-level="1">Feeding communities: How Mitolo supports Foodbank, SecondBite and local communities with fresh Australian produce.</li>
</ul>
Follow &amp; Learn More About Mitolo Family Farms
<ul>
<li>Mitolo Family Farms: https://mitolofamilyfarms.com.au/</li>
<li>Instagram: https://www.instagram.com/mitolofamilyfarms/</li>
<li>LinkedIn: https://www.linkedin.com/company/mitolo-family-farms/</li>
</ul>
Resources &amp; Mentions
<ul>
<li aria-level="1">Mitolo Family Farms: <a href="https://mitolofamilyfarms.com.au/">https://mitolofamilyfarms.com.au/</a></li>
<li aria-level="1">Australian Onions: <a href="https://www.australianonions.com.au/">https://www.australianonions.com.au/</a></li>
<li aria-level="1">Australian Onions Foodservice: <a href="https://www.australianonions.com.au/food-service/">https://www.australianonions.com.au/food-service/</a></li>
<li aria-level="1">Hort Innovation: <a href="https://www.horticulture.com.au/">https://www.horticulture.com.au/</a></li>
<li aria-level="1">Foodbank Australia: <a href="https://www.foodbank.org.au/">https://www.foodbank.org.au/</a></li>
<li aria-level="1">SecondBite: https://secondbite.org/</li>
</ul>
About John Tselekidis
John Tselekidis is Chief Commercial Officer at Mitolo Family Farms, one of Australia&rsquo;s largest fresh market potato and onion producers.
After more than two decades working across fast moving consumer goods, John joined Mitolo Family Farms in 2019, bringing his commercial, sales and marketing experience into Australian fresh produce.
Today, his work spans the commercial side of a farming business supplying potatoes and onions across retail, foodservice and export markets, with a strong focus on consumer trends, innovation and finding new ways to inspire Australians to cook with and enjoy fresh produce.
This episode is proudly presented by Seaway Logistics, local experts in global trade.
Learn More &amp; Connect with Seaway Logistics
<ul>
<li>Website: https://www.seaway.com.au/</li>
<li>LinkedIn: https://www.linkedin.com/company/seawaygroup</li>
</ul>
About Straight To The Source
Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon.
Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia&rsquo;s food and hospitality industry.
<ul>
<li>Straight To The Source Food Podcast: https://lnk.to/jBCTBE</li>
<li>Instagram: https://www.instagram.com/straight_to_the_source/</li>
<li>Website: http://straighttothesource.com.au</li>
</ul>
Tawnya Bahr
<ul>
<li>LinkedIn: https://www.linkedin.com/in/tawnyabahr/</li>
<li>Instagram: @tawnyabahr</li>
<li>Email: tbahr@straighttothesource.com.au</li>
</ul>
Lucy Allon
<ul>
<li>LinkedIn: https://www.linkedin.com/in/lucyallon/</li>
<li>Instagram: @lucy_allon</li>
<li>Email: lucy@straighttothesource.com.au</li>
</ul>
John Tselekidis, Mitolo Family Farms, Australian potatoes, Australian onions, potato farming Australia, onion farming Australia, South Australian farming, Australian fresh produce, potato varieties, Low Carb potatoes, potato nutrition, onion nutrition, Australian Onions, Hort Innovation, foodservice Australia, chefs Australia, culinary innovation, food trends 2026, plant based menus, food costs, sustainable farming, sustainable agriculture Australia, crop rotation, food waste, farm to plate, paddock to plate, fresh produce supply chain, Australian growers, Australian agriculture, Foodbank Australia, SecondBite, Seaway Logistics, freight, transport, logistics, Straight To The Source podcast

The Underground Story of Potatoes and Onions with Mitolo Family Farms’ John Tselekidis

Stefano Catino has helped put Australian bar culture on the world stage. As co-founder of The Maybe Group, the hospitality entrepreneur behind celebrated Sydney venues including Maybe Sammy, Maybe Frank and El Primo Sanchez, Stefano has built a global reputation not just for exceptional cocktails, but for creating experiences people remember.

In this episode of Straight To The Source, Stefano joins Lucy Allon to unpack the thinking behind that success. From being recently recognised as one of the most influential people shaping the global bar industry, and Maybe Sammy’s bottled Australian Jasmine Negroni earning recognition from Qantas, to building strong teams, leading from the floor and balancing creativity with commercial reality, Stefano shares an insightful and refreshingly candid perspective on what makes hospitality businesses work.

He also explores how increasingly knowledgeable, health-conscious consumers are changing the way we drink and dine, why Sydney may have too many venues competing for the same customers, and why the future of hospitality may lie not in bigger budgets or more complicated concepts, but in authentic stories, great people, and experiences created with genuine heart.

What You’ll Hear in This Episode

Global recognition and redefining success: What being named No. 23 in the Drinks International Bar World 100 means to Stefano, and why success today goes well beyond awards.

Why hospitality must make commercial sense: The importance of balancing creativity and accolades with profitability, happy customers and a sustainable business.

The “gift of people”: How growing up in Vernazza shaped Stefano’s instinct for bringing people together and his belief that genuine hospitality starts with loving people.

Service versus hospitality: Why guests may forget what they ate or drank, but they remember how you made them feel, and why the fundamentals still need to come first.

Taking Maybe Sammy beyond the bar: How the group translates its hospitality philosophy into its bottled cocktail range, including the award winning Australian Jasmine Negroni served by Qantas.

Building culture as you grow: Why Stefano believes leaders need to stay present, lead by example and remain connected to the people delivering the experience every day.

Hiring and leading great teams: Why personality, work ethic and being a team player can matter more than an impressive CV, and why good leaders give people the tools to perform while continuing to learn from them.

Why Australian venues struggle with longevity: Stefano’s candid take on changing customer expectations, the constant demand for something new and why he’d like to see more venues become true institutions.

Why people are drinking less but better: How greater knowledge, access to information and a focus on health are creating more informed and discerning customers.

Does Australia have too many venues? Stefano on market saturation, the rise of great neighbourhood dining and the increasing competition for customers.

Why the next great venue needs a story: From Bar Leone in Hong Kong to Caretaker’s Cottage in Melbourne, why Stefano believes authentic, personal concepts are standing out over complexity and expensive fit outs.

What success means today: Why, beyond venues and global recognition, family, empathy and ultimately being remembered as a good person matter most to Stefano.

Follow Stefano Catino & The Maybe Group
Stefano Catino: @stefano_catino
The Maybe Group: @themaybegroup
Maybe Sammy: @maybe_sammy_sydney
El Primo Sanchez: @elprimosanchez
Maybe Frank: @maybefranksydney
Dean & Nancy on 22: @deanandnancyon22

Resources & Mentions
Maybe Sammy: https://www.maybesammy.com
The Maybe Group: https://www.maybegroup.com
The World’s 50 Best Bars: https://www.worlds50bestbars.com
Drinks International Bar World 100: https://drinksint.com
Qantas: https://www.qantas.com
Table For: https://www.tablefor.com.au 

About Stefano Catino

Stefano Catino is the co-founder of The Maybe Group, the hospitality group behind acclaimed Sydney venues including Maybe Sammy, Maybe Frank and El Primo Sanchez.

Recognised as No. 23 in the Drinks International Bar World 100, Stefano has become an influential voice in the international bar industry. His approach centres on genuine hospitality, strong team culture, memorable guest experiences and creating venues with a clear story and identity.

This episode is proudly presented by Seaway Logistics, local experts in global trade.
Learn More & Connect with Seaway Logistics
Website: https://www.seaway.com.au/
LinkedIn: https://www.linkedin.com/company/seawaygroup 

About Straight To The Source

Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon.

Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia’s food and hospitality industry.

You can find us:
 • Straight To The Source Food Podcast: https://lnk.to/jBCTBE
 • Straight To The Source Instagram: https://www.instagram.com/straight_to_the_source/
 • Straight To The Source Website: http://straighttothesource.com.au

Tawnya Bahr
 • LinkedIn: https://www.linkedin.com/in/tawnyabahr/
 • Instagram: @tawnyabahr
• Email: tbahr@straighttothesource.com.au

Lucy Allon
 • LinkedIn: https://www.linkedin.com/in/lucyallon/
 • Instagram: @lucy_allon 
• Email: lucy@straighttothesource.com.au

Keywords: Stefano Catino, Maybe Sammy, The Maybe Group, Maybe Frank, El Primo Sanchez, Sydney bars, Australian hospitality, Australian bar industry, cocktail bars Sydney, hospitality leadership, hospitality culture, guest experience, bar trends 2026, cocktail trends, Drinks International Bar World 100, World's 50 Best Bars, Australian cocktails, Jasmine Negroni, hospitality business, hospitality podcast Australia, Straight To The Source, Seaway Logistics, freight, transport, logistics

Stefano Catino has helped put Australian bar culture on the world stage. As co-founder of The Maybe Group, the hospitality entrepreneur behind celebrated Sydney venues including Maybe Sammy, Maybe Frank and El Primo Sanchez, Stefano has built a global reputation not just for exceptional cocktails, but for creating experiences people remember.
In this episode of Straight To The Source, Stefano joins Lucy Allon to unpack the thinking behind that success. From being recently recognised as one of the most influential people shaping the global bar industry, and Maybe Sammy&rsquo;s bottled Australian Jasmine Negroni earning recognition from Qantas, to building strong teams, leading from the floor and balancing creativity with commercial reality, Stefano shares an insightful and refreshingly candid perspective on what makes hospitality businesses work.
He also explores how increasingly knowledgeable, health-conscious consumers are changing the way we drink and dine, why Sydney may have too many venues competing for the same customers, and why the future of hospitality may lie not in bigger budgets or more complicated concepts, but in authentic stories, great people, and experiences created with genuine heart.
What You&rsquo;ll Hear in This Episode
Global recognition and redefining success: What being named No. 23 in the Drinks International Bar World 100 means to Stefano, and why success today goes well beyond awards.
Why hospitality must make commercial sense: The importance of balancing creativity and accolades with profitability, happy customers and a sustainable business.
The &ldquo;gift of people&rdquo;: How growing up in Vernazza shaped Stefano&rsquo;s instinct for bringing people together and his belief that genuine hospitality starts with loving people.
Service versus hospitality: Why guests may forget what they ate or drank, but they remember how you made them feel, and why the fundamentals still need to come first.
Taking Maybe Sammy beyond the bar: How the group translates its hospitality philosophy into its bottled cocktail range, including the award winning Australian Jasmine Negroni served by Qantas.
Building culture as you grow: Why Stefano believes leaders need to stay present, lead by example and remain connected to the people delivering the experience every day.
Hiring and leading great teams: Why personality, work ethic and being a team player can matter more than an impressive CV, and why good leaders give people the tools to perform while continuing to learn from them.
Why Australian venues struggle with longevity: Stefano&rsquo;s candid take on changing customer expectations, the constant demand for something new and why he&rsquo;d like to see more venues become true institutions.
Why people are drinking less but better: How greater knowledge, access to information and a focus on health are creating more informed and discerning customers.
Does Australia have too many venues? Stefano on market saturation, the rise of great neighbourhood dining and the increasing competition for customers.
Why the next great venue needs a story: From Bar Leone in Hong Kong to Caretaker&rsquo;s Cottage in Melbourne, why Stefano believes authentic, personal concepts are standing out over complexity and expensive fit outs.
What success means today: Why, beyond venues and global recognition, family, empathy and ultimately being remembered as a good person matter most to Stefano.
Follow Stefano Catino &amp; The Maybe Group
<ul>
<li aria-level="1">Stefano Catino: @stefano_catino</li>
<li aria-level="1">The Maybe Group: @themaybegroup</li>
<li aria-level="1">Maybe Sammy: @maybe_sammy_sydney</li>
<li aria-level="1">El Primo Sanchez: @elprimosanchez</li>
<li aria-level="1">Maybe Frank: @maybefranksydney</li>
<li aria-level="1">Dean &amp; Nancy on 22: @deanandnancyon22</li>
</ul>
Resources &amp; Mentions
<ul>
<li aria-level="1">Maybe Sammy:<a href="https://www.maybesammy.com"> https://www.maybesammy.com</a></li>
<li aria-level="1">The Maybe Group: <a href="https://www.maybegroup.com">https://www.maybegroup.com</a></li>
<li aria-level="1">The World&rsquo;s 50 Best Bars:<a href="https://www.worlds50bestbars.com"> https://www.worlds50bestbars.com</a></li>
<li aria-level="1">Drinks International Bar World 100:<a href="https://drinksint.com"> https://drinksint.com</a></li>
<li aria-level="1">Qantas:<a href="https://www.qantas.com"> https://www.qantas.com</a></li>
<li aria-level="1">Table For: <a href="https://www.tablefor.com.au">https://www.tablefor.com.au</a>&nbsp;</li>
</ul>
About Stefano Catino
Stefano Catino is the co-founder of The Maybe Group, the hospitality group behind acclaimed Sydney venues including Maybe Sammy, Maybe Frank and El Primo Sanchez.
Recognised as No. 23 in the Drinks International Bar World 100, Stefano has become an influential voice in the international bar industry. His approach centres on genuine hospitality, strong team culture, memorable guest experiences and creating venues with a clear story and identity.
This episode is proudly presented by Seaway Logistics, local experts in global trade.
<ul>
<li>Learn More &amp; Connect with Seaway Logistics</li>
<li>Website: <a href="https://www.seaway.com.au/">https://www.seaway.com.au/</a></li>
<li>LinkedIn: <a href="https://www.linkedin.com/company/seawaygroup">https://www.linkedin.com/company/seawaygroup</a>&nbsp;</li>
</ul>
About Straight To The Source
Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon.
Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia&rsquo;s food and hospitality industry.
You can find us: &bull; Straight To The Source Food Podcast:<a href="https://lnk.to/jBCTBE"> https://lnk.to/jBCTBE </a> &bull; Straight To The Source Instagram:<a href="https://www.instagram.com/straight_to_the_source/"> https://www.instagram.com/straight_to_the_source/ </a> &bull; Straight To The Source Website:<a href="http://straighttothesource.com.au"> http://straighttothesource.com.au</a>
Tawnya Bahr &bull; LinkedIn:<a href="https://www.linkedin.com/in/tawnyabahr/"> https://www.linkedin.com/in/tawnyabahr/ </a> &bull; Instagram: @tawnyabahr &bull; Email: tbahr@straighttothesource.com.au
Lucy Allon &bull; LinkedIn:<a href="https://www.linkedin.com/in/lucyallon/"> https://www.linkedin.com/in/lucyallon/ </a> &bull; Instagram: @lucy_allon &bull; Email: lucy@straighttothesource.com.au
Keywords: Stefano Catino, Maybe Sammy, The Maybe Group, Maybe Frank, El Primo Sanchez, Sydney bars, Australian hospitality, Australian bar industry, cocktail bars Sydney, hospitality leadership, hospitality culture, guest experience, bar trends 2026, cocktail trends, Drinks International Bar World 100, World's 50 Best Bars, Australian cocktails, Jasmine Negroni, hospitality business, hospitality podcast Australia, Straight To The Source, Seaway Logistics, freight, transport, logistics

Stefano Catino: Creating a World's 50 Best Bar and the Art of Hospitality

“A dream without a plan stays a dream for a very long time" - Luca Ciano 

Luca Ciano has built a food career that doesn’t fit neatly into one box.

He’s the chef-turned-entrepreneur behind one of Australia’s most recognisable pasta sauce brands, with products now sold across Australia and into Asia. He’s also a two-time cookbook author, TV chef, and global ambassador for Parmigiano Reggiano and Prosciutto di Parma.

But this episode goes well beyond the polished version. 

Luca talks chef ego, ambition, fatherhood and the relentless grind behind building a food business from scratch. From bluffing his way through his first whole tuna at 21, to growing a pasta sauce brand into an international business, to speaking candidly about a mental health breakdown, this is Luca without the filter.

Funny, driven, vulnerable, and very Italian, this is a conversation about what it really takes to build a career, a brand, and a life in food.

Key Takeaways
Building a pasta sauce brand from four products to distribution across Australia and four Asian countries
The economics of food production: margins, pricing, and staying true to quality
Why farmers’ markets were the ultimate training ground for reading customer feedback
Sourcing Australian durum wheat and the "golden triangle" of dry pasta production
Chef life in five-star hotels, and the toll long hours take on mental health
A formative story about landing his first head chef mentor in Bermuda
Experiencing discrimination abroad as a young chef with dreadlocks
The mindset of saying yes before you feel "ready", and why that fuels growth
A full risotto Milanese recipe: Carnaroli rice, saffron, bone marrow, and the dry-toasting method
Growing up without a father and how that shaped his approach to raising his daughter, Stella
Balancing 40+ flights a year with family life and international business
An honest conversation about a near-breakdown, triggered in part by losing a friend to suicide, and the importance of speaking up
A rapid-fire round: coffee vs Aperol, fridge staples, dream chef collaborations, and his go-to pasta dish
Final words of advice: dream big, but back it with a plan

It’s an energetic, funny, and refreshingly unfiltered conversation about Italian food, entrepreneurship, hospitality, family, and the hustle behind building a successful food business. Straight To The Source is hosted by Tawnya Bahr and Lucy Allon, taking listeners behind the scenes with the chefs, producers, entrepreneurs and industry leaders shaping Australia’s food and hospitality landscape.

This episode is proudly presented by Seaway Logistics, local experts in global trade.

About Luca Ciano

Luca Ciano is an Italian-born chef, food entrepreneur, author and passionate ambassador for authentic Italian food. After building his career in professional kitchens across Italy, London and Australia, Luca has gone on to create a diverse career spanning restaurants, television, brand partnerships, food education, product development, and international food tours. He is the founder of Luca Ciano Pasta Sauces, a premium range inspired by the flavours and traditions of his Italian upbringing and made in Australia using quality ingredients. Over the past decade, the brand has grown across Australia and into international markets. Luca is also a global ambassador for Parmigiano Reggiano and Prosciutto di Parma, sharing his knowledge of Italian ingredients, regional food traditions and the producers behind them. Whether he is cooking, developing products, leading culinary tours through Italy or speaking with consumers and chefs, Luca’s approach is grounded in simplicity, quality ingredients and a deep respect for provenance. At the heart of his work is a belief that great food should connect people to place, culture and the people who produce it.

Contact Luca Ciano:
Instagram: @cheflucaciano
Instagram: @cheflucaciano_products
LinkedIn: @Luca Ciano — Ciano Enterprise Pty Ltd
Facebook: @Chef Luca Ciano 
YouTube: @lucaciano1977

Discover and Follow Seaways Logistics https://www.linkedin.com/company/seawaygroup/home/ 

About Straight To The Source

Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon.

Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry.

You can find us:

Straight To The Source Podcast: https://lnk.to/jBCTBE
Instagram: https://www.instagram.com/straight_to_the_source/
Website: http://straighttothesource.com.au

Luca Ciano, Chef Luca Ciano, Luca Ciano pasta sauce, Italian chef Australia, Australian food entrepreneur, Italian food podcast, chef podcast Australia, pasta sauce Australia, Italian pasta, Parmigiano Reggiano, Prosciutto di Parma, Australian food producers, food manufacturing Australia, food export Australia, farmers markets Australia, Italian food tours, hospitality podcast, Lucy Allon, Tawnya Bahr, Straight To The Source podcast, food business, chef entrepreneur, farmers market, Australia, Seaway Logistics, freight, transport, logistics

&ldquo;A dream without a plan stays a dream for a very long time" - Luca Ciano&nbsp;
Luca Ciano has built a food career that doesn&rsquo;t fit neatly into one box.
He&rsquo;s the chef-turned-entrepreneur behind one of Australia&rsquo;s most recognisable pasta sauce brands, with products now sold across Australia and into Asia. He&rsquo;s also a two-time cookbook author, TV chef, and global ambassador for Parmigiano Reggiano and Prosciutto di Parma.
But this episode goes well beyond the polished version.&nbsp;
Luca talks chef ego, ambition, fatherhood and the relentless grind behind building a food business from scratch. From bluffing his way through his first whole tuna at 21, to growing a pasta sauce brand into an international business, to speaking candidly about a mental health breakdown, this is Luca without the filter.
Funny, driven, vulnerable, and very Italian, this is a conversation about what it really takes to build a career, a brand, and a life in food.
Key Takeaways
<ul>
<li aria-level="1">Building a pasta sauce brand from four products to distribution across Australia and four Asian countries</li>
<li aria-level="1">The economics of food production: margins, pricing, and staying true to quality</li>
<li aria-level="1">Why farmers&rsquo; markets were the ultimate training ground for reading customer feedback</li>
<li aria-level="1">Sourcing Australian durum wheat and the "golden triangle" of dry pasta production</li>
<li aria-level="1">Chef life in five-star hotels, and the toll long hours take on mental health</li>
<li aria-level="1">A formative story about landing his first head chef mentor in Bermuda</li>
<li aria-level="1">Experiencing discrimination abroad as a young chef with dreadlocks</li>
<li aria-level="1">The mindset of saying yes before you feel "ready", and why that fuels growth</li>
<li aria-level="1">A full risotto Milanese recipe: Carnaroli rice, saffron, bone marrow, and the dry-toasting method</li>
<li aria-level="1">Growing up without a father and how that shaped his approach to raising his daughter, Stella</li>
<li aria-level="1">Balancing 40+ flights a year with family life and international business</li>
<li aria-level="1">An honest conversation about a near-breakdown, triggered in part by losing a friend to suicide, and the importance of speaking up</li>
<li aria-level="1">A rapid-fire round: coffee vs Aperol, fridge staples, dream chef collaborations, and his go-to pasta dish</li>
<li aria-level="1">Final words of advice: dream big, but back it with a plan</li>
</ul>
It&rsquo;s an energetic, funny, and refreshingly unfiltered conversation about Italian food, entrepreneurship, hospitality, family, and the hustle behind building a successful food business. Straight To The Source is hosted by Tawnya Bahr and Lucy Allon, taking listeners behind the scenes with the chefs, producers, entrepreneurs and industry leaders shaping Australia&rsquo;s food and hospitality landscape.
This episode is proudly presented by <a href="https://www.seaway.com.au/">Seaway Logistics</a>, local experts in global trade.
About Luca Ciano
Luca Ciano is an Italian-born chef, food entrepreneur, author and passionate ambassador for authentic Italian food. After building his career in professional kitchens across Italy, London and Australia, Luca has gone on to create a diverse career spanning restaurants, television, brand partnerships, food education, product development, and international food tours. He is the founder of Luca Ciano Pasta Sauces, a premium range inspired by the flavours and traditions of his Italian upbringing and made in Australia using quality ingredients. Over the past decade, the brand has grown across Australia and into international markets. Luca is also a global ambassador for Parmigiano Reggiano and Prosciutto di Parma, sharing his knowledge of Italian ingredients, regional food traditions and the producers behind them. Whether he is cooking, developing products, leading culinary tours through Italy or speaking with consumers and chefs, Luca&rsquo;s approach is grounded in simplicity, quality ingredients and a deep respect for provenance. At the heart of his work is a belief that great food should connect people to place, culture and the people who produce it.
Contact Luca Ciano:
<ul>
<li aria-level="1">Instagram: @cheflucaciano</li>
<li aria-level="1">Instagram: @cheflucaciano_products</li>
<li aria-level="1">LinkedIn: @Luca Ciano &mdash; Ciano Enterprise Pty Ltd</li>
<li aria-level="1">Facebook: @Chef Luca Ciano&nbsp;</li>
<li aria-level="1">YouTube: @lucaciano1977</li>
</ul>
Discover and Follow Seaways Logistics <a href="https://www.linkedin.com/company/seawaygroup/home/">https://www.linkedin.com/company/seawaygroup/home/</a>&nbsp;
About Straight To The Source
Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon.
Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry.
You can find us:
Straight To The Source Podcast:<a href="https://lnk.to/jBCTBE"> https://lnk.to/jBCTBE </a>Instagram:<a href="https://www.instagram.com/straight_to_the_source/"> https://www.instagram.com/straight_to_the_source/ </a>Website:<a href="http://straighttothesource.com.au"> http://straighttothesource.com.au</a>
Luca Ciano, Chef Luca Ciano, Luca Ciano pasta sauce, Italian chef Australia, Australian food entrepreneur, Italian food podcast, chef podcast Australia, pasta sauce Australia, Italian pasta, Parmigiano Reggiano, Prosciutto di Parma, Australian food producers, food manufacturing Australia, food export Australia, farmers markets Australia, Italian food tours, hospitality podcast, Lucy Allon, Tawnya Bahr, Straight To The Source podcast, food business, chef entrepreneur, farmers market, Australia, Seaway Logistics, freight, transport, logistics

Ep 28: Christopher The - Straight To The HEARTHE

In 1 playlist(s)

Straight To The Source Food Podcast

Social links

Follow podcast

Recent clips