Fabio Magliano & Cinzia Buono on Love, Lockdown, and Building Italian Hospitality from the Ground Up

Fabio Magliano & Cinzia Buono on Love, Lockdown, and Building Italian Hospitality from the Ground Up

For Fabio Magliano and Cinzia Buono, Melbourne was never part of the plan. The duo behind Buono in Parkdale and Sincero in Malvern joined the Dining Room Stories [/] podcast for an honest conversation about building two Italian restaurants in a city they never intended to settle in, navigating a relationship while running a business together, and staying true to their values when the economy pushed back. Cinzia’s path to hospitality began in Switzerland, where she spent a decade in an office job before her instincts told her something had to change. She arrived in Australia on a working holiday visa, fell in love with the industry, and not long after, with Fabio. He brought with him a serious background in Michelin-star kitchens, having worked across London, Spain, Switzerland, and Italy. Together, they had every intention of heading back to Italy. Then COVID arrived and, as Cinzia puts it simply, life happened. Opening Buono during Melbourne’s second lockdown was not the grand launch most restaurateurs imagine. They started with 20 guests at a time, building slowly, building carefully, and by the time restrictions lifted, there was already a community waiting for them. That community-first approach became the foundation for everything that followed, including regulars who became so close they now go on holidays together. Sincero in Malvern came next, a shift toward fine-dining Italian inspired by Fabio’s Michelin-starred background and a genuine desire to bring that level of experience to Melbourne. It has been their greatest challenge. Australians, they observe, largely see Italian food through a comfortable, familiar lens, a bowl of pasta and a glass of wine. Shifting those expectations is an ongoing conversation, not a solved problem, and one they are navigating by gradually adjusting the menu to meet guests where they are. What comes through clearly in this episode is how seriously Fabio and Cinzia think about value. Every decision, from buying vegetables at the market to pricing a risotto, comes back to one question: what does the guest deserve for what they spend? Cinzia is direct. If a plate needs to be $50 to survive, she would rather close than lose what honest hospitality means to them. Fabio, the numbers person in the partnership, channels that same thinking into daily cost management and relentless attention to detail. There is also a refreshing honesty about running a business with your partner. They separate work from relationships on the floor, divide responsibilities cleanly, and disagree when necessary. Cinzia handles service and marketing. Fabio runs the kitchen side and the books. Neither of them pretends it is easy, but both agree the chemistry makes it work in ways they cannot entirely explain. This episode is a candid look at what it actually takes to build something worth coming back to. And if you have not yet listened to Francesco Crifo’s conversation on risk-taking [/francesco-crifo-on-pizza-risk-taking-and-why-hospitality-is-more-than-just-food/], it pairs well with this one.

Francesco Crifo on Pizza, Risk Taking, and Why Hospitality Is More Than Just Food

For Francesco Crifo, pizza is not built around trends or social media hype. It is built around technique, discipline, and understanding people. In this episode of Dining Room Stories [/], the founder of Roccella shares his journey from Catania, Sicily, to building one of Melbourne’s respected Italian hospitality brands. What begins as a conversation about pizza quickly becomes a deeper discussion about family, sacrifice, business growth, creativity, and the realities behind running restaurants. Francesco speaks openly about growing up in a hospitality family and initially resenting the industry. His father spent most of his life working in restaurants, leaving little time at home, which shaped Francesco’s early relationship with hospitality. Ironically, it was through helping at a friend’s takeaway pizzeria as a teenager that he slowly found himself drawn into the craft. One of the strongest themes throughout the episode is his willingness to challenge convention. Francesco discusses the backlash he received after creating Roccella’s controversial pineapple pizza, explaining that innovation should never be limited by outdated rules or ego. For him, the focus should always remain on flavour, balance, and the customer experience rather than rigid traditions. The conversation also dives into one of his most important business lessons through Six Slices, a gourmet pizza concept that closed after only six months. Rather than treating it as a failure, Francesco explains how the experience completely changed the way he approaches hospitality and expansion. He shares detailed insights into restaurant feasibility, demographics, customer behaviour, site selection, and the importance of discipline before opening a venue. What makes the episode especially interesting is Francesco’s ability to balance technical knowledge with practical business thinking. He breaks down misconceptions about pizza-making, fermentation, hydration, sourdough, and social media trends while explaining how education has become a major part of his work through pizza masterclasses and customer experiences. At the same time, he remains deeply grounded in hospitality. Francesco repeatedly returns to one idea: good food alone is no longer enough. In Melbourne’s competitive dining scene, service, connection, and consistency are what truly make restaurants memorable. He believes hospitality is about creating relationships with customers, not simply serving meals. Another standout moment comes when he reflects on mistakes and growth. Instead of regretting past decisions, Francesco explains that every failure, challenge, and difficult moment shaped who he is today as both a chef and operator. It is a perspective that gives the episode honesty and depth beyond the pizza conversation itself. This episode offers valuable insight for chefs, restaurateurs, entrepreneurs, and anyone passionate about hospitality. It is a story about resilience, adaptability, and staying committed to craft while continuing to evolve with the industry. For more conversations with hospitality leaders and restaurant founders, explore more episodes on Dining Room Stories, including Lorenzo Tron’s journey through Australia’s pizza scene [/from-trieste-to-australias-best-pizza-the-story-of-lorenzo-tron/].

From Trieste to Australia’s Best Pizza: The Story of Lorenzo Tron

In this episode of Dining Room Stories [/], the conversation with Lorenzo Tron offers a clear and grounded look at what it truly takes to build a standout hospitality brand in Australia. Lorenzo’s journey begins in Trieste, Italy, where he spent his early years before making a decisive move to Australia at 24. What started as a practical decision to learn English quickly evolved into a lifelong commitment to hospitality. His early experiences, from working in restaurants as a teenager to navigating the realities of being an immigrant, shaped a mindset built on resilience and adaptability. Australia presented both challenges and opportunities. The food scene at the time lacked the depth Lorenzo was used to in Italy, yet that gap became a clear business opportunity. After years of working across hospitality and food distribution, he co-founded Shop225, followed by Il Caminetto. What began as a local solution to a simple problem, finding quality food in the area, evolved into one of the most recognised pizza brands in the country. A defining element of Shop225 is its commitment to inclusivity. Lorenzo identified early demand for gluten-free and coeliac-safe dining, leading the restaurant to become Australia’s first certified coeliac pizzeria. This was not a marketing decision, but an operational challenge solved through precision, discipline, and responsibility. The result is a venue where customers can dine with confidence, without compromise. Recognition followed: Shop225 was named the best pizza in Australia and ranked among the top pizzerias globally. Yet Lorenzo is clear: awards bring pressure, not comfort. Every customer becomes a potential judge, and consistency becomes non-negotiable. His focus extends beyond food, covering every detail of the dining experience, from service flow to product quality and even environmental factors that influence taste. What stands out most is his perspective on hospitality. For Lorenzo, food alone is not enough. A successful restaurant requires a balance between product and service. The human connection remains central. While technology continues to evolve, he firmly believes that genuine interaction, conversation, and personal attention are what define a memorable dining experience. The episode also highlights the operational realities behind success. From navigating COVID disruptions to competing with delivery platforms and managing rising costs, Lorenzo approaches challenges with a pragmatic mindset. His commitment to supporting the local community and maintaining direct customer relationships reinforces a long-term, sustainable approach to business. For those exploring more conversations like this, you can read additional stories on the Dining Room Stories or explore insights from leading venues such as Shop225 and Il Caminetto. This episode is not simply about pizza. It is a clear example of how discipline, community focus, and attention to detail translate into lasting success in hospitality.

Saluministi: A Journey Through Tradition and Innovation in Melbourne’s Food Scene

In this episode of Dining Room Stories [/], we dive into the fascinating journey of Saluministi, a beloved Melbourne institution that brings authentic Italian flavours to the city. Frank Bressi and Peter Mastro, the founders, share their story of passion, family traditions, and the evolution of their business, which has become synonymous with quality Italian sandwiches. The Saluministi story begins long before their official launch in 2014. Frank and Peter, both with Italian heritage, grew up surrounded by traditional Italian flavours, such as porchetta and salami. Their journey into the world of food started organically, with a humble entry into the Melbourne Salami Festival, where they won second prize with their homemade salami. This unexpected win sparked their passion for sharing authentic Italian food, and their journey soon expanded from pop-ups at local events to a permanent spot in North Melbourne. Their approach to food is simple yet profound—crafting dishes that tell a story. Frank and Peter focus on creating high-quality, authentic sandwiches that reflect their Italian upbringing. Despite the fast-paced nature of the food industry, they’ve built a business based on genuine passion, staying true to their roots while continuously evolving. The duo discusses how they’ve remained committed to using only the best ingredients, such as aged prosciutto and hand-crumbed chicken, ensuring that every dish upholds the standards they grew up with. What sets Saluministi apart is not just their food, but their unique business approach. Despite the competitive nature of Melbourne’s food scene, they have always prioritised quality over trends. In an industry often dominated by flashy new concepts, they chose to stay grounded, focusing on the authenticity of their offerings. Their journey has also been shaped by family and community values, with both Frank and Peter emphasising the importance of maintaining a balance between work and life. They’ve built a business where every employee feels valued, a key to their ongoing success. One of the most inspiring aspects of their story is their approach to the challenges posed by the ever-changing business landscape, especially during and after the COVID-19 pandemic. By focusing on diversification, including a growing catering business, they’ve adapted without compromising on their core values. Their resilience and unwavering commitment to quality have enabled them to weather economic challenges and continue to thrive. As Peter and Frank reflect on their success, they offer valuable insights for aspiring entrepreneurs: the importance of passion, understanding your numbers, and staying true to what you believe in. They also highlight the role of partnerships, explaining how their differences complement each other and contribute to their ongoing success. For more stories from the people shaping Melbourne’s food culture, listen to the full episode on Dining Room Stories.

Julia Hume – From Law to Hospitality and the Business of PR

In this episode of Dining Room Stories [/], Julia Hume shares a career that does not follow a straight line, but one built on experience, pressure, and sharp decision-making. From law and government to running a restaurant and now leading a PR agency, her journey reflects what many in hospitality understand well: progress often comes from stepping into the unknown. Julia’s move into hospitality was not planned. It came from backing a partner’s vision and leaving behind a stable government career. What followed was a full immersion into the realities of running a restaurant, where every decision carries weight and every mistake costs money. That experience shaped how she now approaches PR, with a clear focus on results, efficiency, and impact. A key theme throughout the conversation is the role of PR in modern hospitality. Julia makes it clear that PR is not about promotion for the sake of visibility. It is about third-party validation. When a publication or media outlet tells your story, it carries authority that advertising alone cannot match. In her words, that endorsement is what builds real trust with customers. This connects directly with how search and discovery have evolved. PR is no longer separate from digital strategy. It supports SEO, strengthens authority, and increases visibility across platforms, including emerging AI-driven search environments. The conversation reinforces a simple yet often-ignored point: restaurants that invest in PR early tend to gain attention faster and more consistently. Another strong insight is timing. Many venues delay PR until they need it, often when bookings slow down. Julia challenges this approach. The most effective campaigns begin before a restaurant even opens, building anticipation and controlling the narrative from day one. Once that initial momentum is lost, it becomes significantly harder to recover. The discussion also explores the reality of reviews and public perception. In a world where everyone has a voice, criticism is unavoidable. Julia’s view is practical. Not all reviews are fair, and not all critics have expertise, but exposure still matters. What defines a brand is not the absence of criticism, but how it responds to it. At its core, the episode returns to one idea: people connect with people. A menu alone is not enough. The story behind the business, the founder’s personality, and the team’s values are what create lasting interest. This is where platforms like Dining Room Stories play a role, giving operators a space to share what often goes unseen. For anyone in hospitality, this episode is a clear reminder that visibility is not accidental. It is built through consistent storytelling, strategic exposure, and the willingness to put your name behind your work.