A venue, organisation or person who brings fresh thinking, warmth, integrity and entrepreneurial spirit to our industry.
That new restaurant you’re swooning over? The one where the chef talks about all the dishes touched by fire, charcoal and smoke? There’s a good chance that flame-licked goodness is indebted to Samuel Fraraccio, better known as The Brick Chef. Fraraccio handcrafts ovens and grills in his workshop on the outskirts of Melbourne, each one built to spec for restaurant kitchens across Australia – and built to last.
Beyond unlocking deliciousness, Fraraccio’s designs are fuel efficient, manage ventilation and are modular to enable repair and adjustments over time. A sole operator and determined collaborator, Fraraccio’s bespoke craftsmanship ranges from Yiaga’s swank integrated grill, to forthcoming Agnii’s Sri Lankan-style dara lipa hearth and Tom Sarafian’s dream kitchen at Zareh. The handsome wood-fired oven and open grill at Tedesca Osteria, too.
Brick by brick, spark by spark, Samuel Fraraccio helps shape our city’s flavourscape.