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Francesco Armillis has a passion for food that’s infectious. Born in Naples, where “food is the soul of life”, Amillis recounts early memories of his mother’s kitchen where, as he watched her dipping and sampling and transforming raw ingredients, a passion for cookery was ignited, and it continues today. “I love it. It inspires me to create exquisite flavours and colours that are sublimely simple,” he says. At the age of 14, Armillis completed his apprenticeship at the Cavalcanti School of Hospitality in Naples before commencing travels through Italy and Europe where he worked under some of the best chefs Europe had to offer. Currently residing in Sydney, he heads up the kitchen at the celebrated Lo Studio in Surry Hills where his fresh and simple flavours are winning over locals and visitors alike.

He cites Renato Ruggiero as one of the best chefs of all time: “He never cared for fame or popularity, but won much fame from diners and chefs… both nationally and internationally.” At home, Armillis prefers simple cooking: “A good dish should consist of very few ingredients. Keeping cuisine simple and straightforward sometimes gives a better result. A very effective dish can be made at home quickly in around 20 minutes and does not require an enormous amount of preparation.”

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