Born and raised in La Marche region of Italy, Chef Roberti began his career in pastry making, and later worked in kitchens of prestigious establishments in Italy and abroad.

For six-years in Australia, he worked as the Executive Chef and consultant for several important Melbourne restaurants including Caffe e Cucina. Ultimately, he opened his own Italian restaurant. In 2017, he was named for the first time amongst the Chefs of the Year - Australia and placed top six in 2019.

He joined the pizza oven maker Moretti Forni and the MorettiLAB in 2022 as Corporate Chef, in charge of cooking consultancy, as well as sharing the importance of heat as an ingredient for all those who wish to learn more about this subject.

As part of his role, he travels the world to explain how to make the best pizza with consistency and precision in different locales.

In this episode, Chef Roberti talked about the different style of pizza, what makes their product stand out, the weirdest pizza he has seen traveling the world, and more.

Don't miss these Stoveside Stories - and bon appetit!

Born in Slovenia, very close to the Italian border, Ana Roš never considered cooking as a career. After trying her hand at being an alpine skier at a young age and a diplomat after university (she graduated with a degree in international and diplomatic science and worked for a period in the field), she met Valter Kramar, her ex-partner - and her whole life changed.

The two took over Hiša Franko, the restaurant that Kramar's parents owned. Situated in Kobarid, a rural part of Slovenia, it was rather isolated from other places. When the existing chef left the restaurant, she taught herself how to cook from scratch and became the head chef. Her hard work was rewarded by numerous well-deserved accolades and awards.

In 2016, Chef Roš was featured in Netflix's Chef's Table. In 2017, she was named world's best female chef by The World's 50 Best Restaurants. In 2019, Travel + Leisure named Hiša Franko one of the world's 30 best restaurants. The restaurant was awarded two Michelin stars in its first ever rating for Slovenia in 2020. And in 2023, Hiša Franko was awarded 3 stars by Michelin Guide and a green star for sustainability.

In this episode recorded in 2022, Chef Roš talked about her Slovenian heritage, how a culture defines itself, why is it so difficult to cook in a remote area, what challenges women face in the kitchen and more.

Don't miss these Stoveside Stories - and bon appetit!

Born in Jutland, Denmark, Rasmus Munk did not have any culinary history in his family. Purely by chance, he decided to attend culinary art courses at the Danish association Silkeborg. He started to fall in love with cooking, entered various student competitions for young chefs and went on to work at various kitchens in London, England and in Copenhagen, Denmark.

In 2015, he opened the first version of Alchemist. There, he created one of his hits, a lamb tartare that promoted the Danish blood donation campaign. He eventually closed it in 2017 and relaunched the much grander iteration in 2019. Situated in an old shipyard, it boasted 5 different rooms, each replete with its own audio, visual and sensual experience in addition to the courses (or "impressions" as they are called) served.

Just seven months after the new opening, Alchemist was honored with Two Michelin Stars as well as a Green Star. In 2024, it was ranked 8th by The World’s 50 best restaurants. Rasmus Munk was voted as #1 top chef by The Best Chef 2024 ranking. Recently, in 2025, Alchemist is ranked as the 5th best restaurant by The World’s 50 best restaurants.

In this episode, Chef Munk talked about his Holistic Cuisine manifesto, the difference between Alchemist and other restaurants, how he creates his dishes, the future of fine dining and more.

Don't miss these Stoveside Stories - and bon appetit!