02 9360 6729 | email us
108 Boundary Street, Paddington NSW
- ABOUT
- ARMANDO PERCUOCO
- BUON RICORDO
- KEY STAFF
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We highly recommend reservations
Dinner Tues - Sat from 6pm
Lunch Fri & Sat from Midday
© 2012 Buon Ricordo Ristorante. All rights reserved.
Website Design by NA DESIGNS
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Armando Percuoco - Chef/Restaurateur
Chef and owner of Buon Ricordo.
"If you are willing to trust me, throw away the menu and let me take care of the food." -
Gemma Cunningham - Restaurant Manager
Gemma has been responsible for the restaurant management for the last 25 years. She is avid gardener, with a secret compost recipe, and loves the dawn chorus of a Wollombi sunrise.
One dish you must try:
Sformato of angel hair pasta with broad beans. It’s Seasonal, delicate and perfect with a glass of Lacrimarosa. -
David Wright - Head Chef
David joined Buon Ricordo in 2006 after winning a competition to spend a week cooking in Armando's kitchen. At the end of the week Armando offered for David to see out his apprenticeship at Buon Ricordo and so he moved from his hometown on the Central Coast to Sydney.
After graduating from an apprentice, David sought to broaden his knowledge of Italian cooking and travelled to Europe, working for the likes of Don Alfonso, however his biggest inspiration remained Armando, and he returned to Sydney to again work under his guidance.
In 2011, David took up the mantle of Head Chef working very closely with Armando to further develop the classic Italian food experience Buon Ricordo is renowned for.
One dish you must try:
Calamari with Sea Urchin Gelato - an amazing taste combination that truly reflects the flavours of the sea! -
Robert Leys - Sommelier
Robert started his career in hospitality in 1985 working at a pub in Woolloomooloo. He was studying and like most students turned to hospitality to pay the bills. He eventually chose to become a career waiter and has been part of the Buon Ricordo team for the last 4 years.
Robert states a career highlight has been becoming a Sommelier - his biggest inspiration is matching the perfect wine to a dish. He looks up to the 'true professionals' of the industry; the genuine hospitality leaders.
One wine you must try:
2010 Volpe Passini "Zuc di Volpe" from Friuli - a somewhat forgotten varietal that has a lot of modern merit and will match well with a number of Buon Ricordo dishes. -
Merylyn James - Receptionist
Merylyn has held a variety of positions since her start in hospitality in 1996 as a cashier at Rockpool. She has since worked as a hostess at Aqua Luna; Functions and Office Manager at Bayswater Brasserie; General Manager of La Scala Restaurant/Grocery Store/Bottle Shop at ‘The Waterfront’, and since 2007, receptionist at Buon Ricordo. Prior to hospitality Merylyn has had a diverse career, spending 4 years in the Navy, singing in a band, and working as a Private Detective, no less!
Merylyn’s recent return from Italy, has reaffirmed her affinity with, and love for all things Italian – especially those that come from the south.
One dish you must try:
Timballo Napoletano - Tubular pasta filled with meat balls, peas, quail eggs and provola topped with napoletana sauce - it's a very hearty dish and a great representation of tasty Italian food. -
Rosalba Bertocci - Chef
Rosalba began her hospitality career working as an apprentice at Mezzapica in Leichhardt. In 2001, in her 4th year, she secured a position in the Buon Ricordo kitchen. She appreciates Italian culture - food, art & the lifestyle and got her love for cooking from her mum and the hospitality bug from working in restaurants with her dad.
Her biggest motivation is teaching new staff the traditional and proper way to cook Italian food and says to see someone truly understand the basis of it all is a real inspiration.
She says olive oil and salt are the two most important ingredients in Italian cooking - knowing how much of each and when to use is one of the keys to a great dish.
One dish you must try:
Zuppa di Pesce - An absolutely classic Neapolitan dish. It uses seasonal fish that most people would not have at home. A great reason to eat out! - ADDITIONAL STAFF:
- Phillip Fletcher
Phillip Fletcher - Head Waiter
Part of the Buon Ricordo team for almost 20 years, apart from a few years in Tasmania. Enjoys the warm rapport he has built with customers and delights in providing that extra service.
One dish you must try:
Grilled Baby Bottle Squid with lemon and Armando's Chilli Oil.
- Phillip Fletcher
