WHERE REAL ITALIANS COOK REAL ITALIAN FOOD
Handmade Freshness, No Shortcuts
Our young but very experienced kitchen team is united by one thing: an obsession with doing things properly. From fresh handmade pasta to daily-prepared pizza dough, everything we serve is made with passion, precision, and respect for Italian tradition. We’re here to bring the real taste of Italy to the Gold Coast — no shortcuts, no compromises, just honest food made the way it should be.
OUR STORY
La Calabrese began with Eugenio's dream. When he was 15, he worked as the personal waiter for the Italian general. Since then, he's always dreamed about opening his own restaurant.
The first La Calabrese was opened in Melbourne in 2019, and when we saw the opportunity for a ocean-view venue in Surfers Paradise, we knew it was time to bring real Italian food to the Gold Coast.
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Our philosophy is simple: real Italians cook real Italian food. We’ve noticed that the Gold Coast still lacks a deep understanding of real food — and we see that as an opportunity.
Through every plate we serve, we want to share the culture, care, and tradition behind true Italian cuisine — and help raise the bar for food on the Coast.
REAL FOOD, REAL PEOPLE, REAL CONNECTION
​At La Calabrese, we don’t just cook — we connect. Many of our customers have become like family, and we’re proud to be part of a growing food community that values authenticity and heart.
OUR PHILOSOPHY
Authentic Italian Flavor: Traditional Wood-Fire Pizza
Welcome to the ultimate pizza experience on the Gold Coast! We're all about authentic Italian pizzas made with passion and skill. Our chefs are so dedicated to true flavors that Hawaiian pizza is a no-go for us (unless you really really insist)! With our fresh pizza dough boasting over 80% water, every bite is a delicious adventure you simply won’t find anywhere else!
Fresh Pasta: Our Chefs' Passion
Welcome to our pasta wonderland! We’re all about crafting fresh pasta that delivers incredible taste and texture, soaking up sauces like a champ. Our menu is packed with mouthwatering options, from classic spaghetti and fusilli to irresistible homemade ravioli. You absolutely have to try our head chef's favorites: the beef cheek and spinach ravioli—so soft, tender, and totally unforgettable!
100% FRESH PASTA DAILY-MADE PIZZA DOUGH 100% FRESH PASTA DAILY-MADE PIZZA DOUGH
MEET THE TEAM
EUGENIO
CO-OWNER
Passion for details
Eugenio started in hospitality at 15 as the personal waiter to the Italian General, sparking his dream of owning a restaurant. With old-school Italian values and a passion for detail, he opened the first La Calabrese in Melbourne in 2019, followed by Surfers Paradise in 2022.
RAE
CO-OWNER & MANAGER
Types faster than one can speak
Rae, who prefers to stay behind the scenes, is Eugenio’s stepdaughter and the Brand & Marketing Manager at La Calabrese. After moving to Australia at 16, she took on everything from digital content and website design to daily operations — all with a passion for telling the story behind the food.
ROCCO
HEADCHEF
Madly in love with food
Rocco is the original soul of La Calabrese — with us since the fit-out stage and the driving force behind every dish. After leaving his studies in economics and design to follow his true passion, he trained at ALMA, Italy’s leading culinary school, where he mastered both kitchen management and traditional techniques. Rocco went on to work in Michelin-starred kitchens in Italy before moving to Australia five years ago. Today, he brings his precision, creativity, and heart to every plate — and remains the spirit of our food.
SAMUEL
PIZZAIOLO
Obsessed with pizza doughs
Samu started his hospitality journey at 17 as a pizzaiolo, and it quickly became more than just a job — it became a passion. Fascinated by the science of dough, he dedicated himself to understanding how every ingredient works together, and now has the skill to craft any dough style with precision. A true perfectionist, Samu honed his craft in many restaurants in Italy before bringing his talent to La Calabrese. Every pizza he creates reflects his dedication to the art of real Italian pizza.
EROS
SOUS CHEF
A vegan chef that masters all dishes
Eros began his culinary journey in London at 18, where he spent five years mastering his craft in Michelin-starred and fine dining kitchens. Seeking a new adventure, he moved to Australia and went on to work at renowned venues including Versace and Melbourne’s Atlantic Restaurant, eventually stepping into a Sous Chef role.
Outside the kitchen, he’s also an entrepreneur and the owner of a techno club — proving that his passion for rhythm extends far beyond the plate.
GIORGIO
CHEF DE PARTIE
Respects ingredients like they're royalty
Giorgio brings over 14 years of experience to La Calabrese, having started his culinary journey at just 14 years old. At 24, he refined his craft by attending pastry school in Italy, which led to roles in prestigious Michelin-starred kitchens — including two years at a 1-star Michelin restaurant and time as Assistant Pastry Chef at a 3-star Michelin. His skill, discipline, and quiet passion are evident in every dish he touches.
ARIELLE
BAR MANAGER
Precision meets instinct behind the bar
Arielle never planned to work in hospitality — she studied accounting and simply followed her partner Rocco into the industry. Five years later, she’s now the Bar Manager at La Calabrese, known for her sharp attention to detail and calm, reliable presence. With a natural instinct for flavour, Arielle is now developing her own signature cocktails — blending structure and creativity in every pour.