We recently caught up with Massimo Speroni, head chef at Bacchus who kindly gave us an exclusive interview
Describe your style of cooking in a few words
Classic food and cooking techniques with modern touch and interpretation.
What are your specialities as a chef?
To reinvent a traditional dish in a modern way that the will congure up fond food memories for the diner.
How did you get interested in cooking?
My passion and love to eat good food made me want to cook and create it – not just enjoy eating it.
What’s your favourite dish to cook at home?
Crudaiola, which is a simple warm pasta tossed with fresh tomato, mozzarella, basil and a good extra virgin olive oil (I use Bacchus Picual EVOO of course)
Do you have any predictions for new food trends?
I think we will see more traditional food coming back on trend worldwide but made and interpreted with new techniques, style and knowledge.
What is your food pet peeves?
Finding the same dishes with same ingredients in too many restaurants. I would like to see more creativity, ideas and trendsetters instead of just following the same trends
Do you have any favourite cookware?
My Sous vide machine.
What’s your most memorable cooking experience?
A made dinner for my family of 25 to celebrate my Grandfathers birthday who turned 100 years old.
What’s been your proudest moment?
When my partner agreed to follow me and support me, again, in coming to Australia to take on the role at Bacchus.
Who or what inspires you?
Seasonal products, especially in Australia with such a diverse array of ingredients to select from.
Do you have any plans for the next 12 months?
Keep Growing, evolving and innovating with my team at Bacchus and to get married to my long-time partner Beatrice next year.
Bacchus is at home in Rydges South Bank, a hotel that this year celebrates 20 years of visionary operation, a beacon of excellence immersed in the heart of Brisbane. A rich chestnut and candlelit interior and throws of deep mahogany and marble create a luxurious welcome at Bacchus, designed by LA-based interiors sensation, Tracy Beckmann. Detailed service and a very genuine love of food and wine are the drivers of this restaurant which boasts a series of Degustation options, as well as an a la carte menu of signature cuts and flavours.
While the essence of the Bacchus dining experience remains the same – focusing on inspired modern Australian flavours and dishes – Chef Speroni’s new menu celebrates foods through his own lens, one which leans towards fresh, clean and light classically created dishes. He has also introduced a new layer to the overall menu and dining experience – a Raw+Cured Menu, essentially a starter menu to begin the culinary adventure.
Bacchus is also the home of Dom Pérignon in Queensland, the first and only in Queensland and one of only three venues in Australia.
Bacchus is located at Cnr Grey and Glenelg Streets, South Bank Queensland 4101.