A Bountiful Balance at Lucio’s
John Caruso discovers a culinary partnership forged in passion and precision where every dish tells a delicious story of dedication and excellence.
The view from Lucio’s deck is as good as the slick service and bountiful produce about to be served. Boats gently cruise the Noosa River, meandering towards Makepeace Island or Hastings Street as the sun sparkles in their wake; pelicans perfect their landings and, at night the dazzling sun is replaced by sparkling light reflections. My table at Lucio’s is set with a glass begging to be filled and cutlery and crisp linen ready for a feast worthy of the best restaurants in the world. I could be on the Italian Riviera so it’s only fitting that I reflect on the restaurant’s success while sipping a Moretti and waiting for the freshest oysters with finger lime and ponzu dressing, followed by handmade pappardelle al ragú.
Lucio’s offers more than just exquisite Italian fare, it’s a story of collaboration, family heritage, a shared vision, balance and the relentless pursuit of perfection embodied by head chef Alberto Vitassovich and owner Matteo Galletto. Alberto and Matteo’s journey is a tale of passion, precision, and partnership. Their story begins with Matteo’s desire to build on the legacy created by his father, Lucio – who successfully owned and operated Lucio’s in Paddington, Sydney for almost four decades. Choosing Noosa for its abundant produce and lifestyle, the missing ingredient to Matteo’s grand plans was finding a chef worthy of delivering on this vision. Alberto’s unconventional path saw him walk away from the start of an accounting career in Italy for a working holiday in Australia’s vibrant kitchens.
“It was a bit hard,” Alberto admits, recalling his family’s surprise at his decision. “My family’s idea was to secure a stable job; start at the bottom and work your way up.”
In Australia, Alberto discovered his true calling, beginning as a kitchen hand.
“I was very attracted, very interested,” he says, describing his eagerness to learn. This newfound passion led him to culinary school and eventually back to Europe where he pursued work in Michelin-starred restaurants.
“These kitchens run like a machine, every piece running perfectly, everything clean, everything organised,” Alberto explains, emphasising the stark contrast to the “chaotic” kitchens he initially fell in love with.
When Alberto and Matteo met, their shared Italian heritage and values created an instant connection.
“We were both on the same page from our very first meeting,” Alberto recalls.
Matteo, with his family’s two-hat restaurant background, brought invaluable expertise to the table and their complementary strengths form the backbone of Lucio’s Marina. When describing their dynamic, Alberto says it’s all about balance.
“I tend to be very, very precise and sometimes a bit rigid with rules, and Matteo is a little bit more open and relaxed, so we balance each other out.”
Matteo elaborates on this equilibrium adding that it takes an immense amount of passion and creativity to envision and produce the food that comes out of Lucio’s kitchen.
“Alberto delivers this in spades,” he says. “To deliver that food exactly as intended to the customer every time requires something much, much more.
“It requires an extremely rigid set of recipes and systems executed with precision every time with each service.”
Conversely, Matteo’s approach to service is more fluid.
“Consistently great service requires you to be open, relaxed and malleable,” he explains. “No two customers are alike and it’s my job to figure out who I’ve got in front of me and how best to deliver them an incredible experience.”
This interplay between rigidity and flexibility is the secret sauce to success with Matteo saying that the constant, gentle, yet respectful push and pull is what can elevate a restaurant experience to something great. Their shared commitment to quality is evident in their approach to ingredients.
“Alberto has a terrible poker face and very high standards so it’s easy to tell when he’s unhappy with something – this makes it even better when we find something he loves,” Matteo laughs.
Alberto emphasises this dedication to consistency.
“It’s very important that every time you come here, you have the same experience,” he says, adding that a single misstep can overshadow countless positive experiences.
Looking ahead, both partners remain committed to constant improvement.
“We’re getting better every year,” Alberto says. “When we’re comfortable with a certain level, then we push beyond that and do a little bit more.”
Matteo says that having Alberto join Lucio’s allowed the restaurant to become what he had always envisioned.
“Many things Alberto wants to do, we as a restaurant and our customers are not quite ready for yet,” he said. “He keeps pushing us forward and out of our comfort zone for which I’m constantly grateful.”
Despite opening during challenging times, Lucio’s Marina has flourished, becoming a beloved dining destination. This success is a testament to Alberto and Matteo’s unique partnership, their unwavering commitment to quality, and their shared vision of culinary excellence. I personally look forward to benefitting from this bountiful balance in the future.
