Maurice Esposito’s career as a chef spans 20 years. He has trained with several great chefs including Stephanie Alexander, Robert Castellani and in London worked in Michelin Star restaurants including Richard Neat’s Pied a Terre and Enoteca Pinchiorri.
Esposito worked for Maurice Terzini as the founding chef at Otto in Sydney and was Executive Chef at St Kilda’s Stokehouse, before moving on to Il Baccaro and Sarti, then set up Esposito in Carlton.
He cooks with a slight irreverence to tradition but a faithful commitment to clear and clean flavours.