Hailing from Sardinia in the Mediterranean, Gianni’s love affair with food began in childhood. He was introduced to making his own olive oil and bread and perfected the art of curing and preserving under the careful guidance of his nonna.

Gianni completed his apprenticeship in Sardinia and quickly honed his skills as a chef de partie throughout restaurants in Dublin and York before moving to Edinburgh. It was there that he was able to refine his techniques in French cuisine at the highly acclaimed French restaurants, The Honours and Restaurant Martin Wishart.

From Edinburgh, Gianni went on to work at Michelin-starred establishments, Galvin Brasserie de Luxe and The Pompadour as well as Number One Restaurant, before leaving Europe.

​Heading downunder was always a dream of Gianni’s. He had heard so much about the native ingredients, easily sourced local produce, and the eclectic food culture, that he wanted to come and try it for himself.

During his time in Australia, Gianni has worked at the famed Vue de Monde and Grossi Florentino before moving across to Adelaide.

Gianni has fallen in love with South Australia and its people and has a genuine appreciation for the incredible quality and variety of produce within South Australia. Gianni draws inspiration from visits to local vineyards and regions which is reflected in his simple yet elegant menus. He endeavours to serve modern, interesting food that can be paired with Australian and French wines and a warm conviviality. At Garçon Bleu, he simply wants guests to feel welcome and have a wonderful time.