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SARAH DOYLE
An integral member of the Stanbuli, Continental, Porteño and Bodega crew, Doyle is as famous for her vintage attire as she is for her charming interiors. Applying the same level of detail to dressing as she does to decking out a new co-venture with husband Elvis Abrahanowicz, the rockabilly restaurateur scours vintage stores for colourful finds or the perfect material to turn into the next show-stopping frock to catch your eye as your sip on one of Continental’s famous Mar-tinnies. She sums up her personal style as “mid-to-late ’50s, early ’60s, with a mix of ’40s pieces” but we have another word for it: impeccable.
GIOVANNI PILU
“Authentic products imported from across Italy… simple, minimal fuss.” Pilu may be talking about the food at his namesake restaurant, two-starred Pilu at Freshwater, but it’s an accurate description of the Sardinian’s style, and part of the reason why he aligns with the ILVENISTA‘s authentic approach to cooking. The owner-chef has been producing award-winning Italian fare at the beachfront joint for over 12 years now, recently adding Pilu Kiosk wine bar to the mix, so it makes sense that chef’s whites are his go-to attire. However, catch him off-duty – away from his beloved ILVE free-standing oven – and you’ll spy a sense of sartorial sprezzatura. Think expertly-tailored blazers, gelato-toned shirts and statement scarves.
ANALIESE GREGORY
Tasmania’s kitchen scene is about to get a whole lot brighter with news that Gregory is soon to head up the kitchen at Hobart’s Franklin after just over a year at Sydney’s Bar Brosé. The Auckland-born chef’s colourful headscarves have become a fixture at the Darlinghurst haunt, with her fellow chefs (or hoes of Brosé as they’ve become known) following suit and sporting the stylish look that Gregory has championed both in and out of the kitchen. One thing’s for sure, during her time there, Bar Brosé has become renowned for its staff headwear as much as its late-night sandwiches and gougères. No easy feat.
MITCH ORR
Having earned his stripes at some of Sydney’s highest profile Italian restaurants – Pilu, Osteria Francescana, Buzo, 121BCand 10 William Street – the ‘Prince of Pasta’ has been shaking up the fine dining scene since opening Acme in 2014. Taking culinary inspiration from “my talented homies, ignorant rap music and all the way to KFC,” Orr’s personal aesthetic can be described in a similarly irreverent way. His predominantly food-filled Instagram – worth a look for the smoked eel strozzapretti, tea-ramisu and infamous Jatz creations alone – is peppered with pictures of slogan tees, khaki bombers and Nike Zooms. Because if there’s one thing Orr’s as passionate about as food, it’s sneakers. Can we expect a local Nike collaboration soon?
RONNI KAHN
As CEO and founder of OzHarvest, Khan and her team rescue surplus food from restaurants and supermarkets, delivering it to over 900 charities across Australia. There’s no denying that her philanthropic approach to food makes her hugely influential in the industry, yet Khan is equally notable for another passion: that of colour, or more specifically, the colour yellow. The social activist – Kahn was instrumental in having the Civil Liabilities Amendment Act changed in four states to allow good food to be given away for free – wears something yellow (be it shoes, glasses, jewellery or clothing) every day making her a walking, talking brand advertisement or, as others like to think, a ray of sunshine.
This article is presented by ILVE. Explore the stylish world of the Ilvenista now.
