Adelaide’s emerging culinary stars are making waves across some of South Australia’s best restaurants, and among those recognised is rising chef Andy Ferrara. From city venues to acclaimed fine diners, the next generation of chefs is helping shape the future of dining in the state.
Ferrara’s path into the kitchen began unexpectedly at just 14, washing dishes at Caffe Primo before being thrown into service.
“One day a chef called in sick and I got thrown onto the pans, doing simple pastas and salads,” he remembers speaking to the advertiser.
“It wasn’t anything complicated, but learning what service really looked like, something clicked straight away and I realised pretty quickly that I liked the pressure, I liked the pace, and I liked making something with my hands.”
After working at Taverna in North Adelaide, Ferrara moved to Melbourne where he trained under acclaimed restaurateur Andrew McConnell at venues including Supernormal and Cutler & Co.
Growing up in a Greek family, Ferrara says food always brought everyone together.
“But no matter what was going on, there was always that moment where we’d all sit down to eat, and everything would pause. For that hour at the table, nothing else existed. It was just food, family and a bit of calm.”
Now leading the kitchen at Omada Bar and Grill, Ferrara says the role allows him to cook food that feels deeply personal.
Source: The Advertiser
