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GIOVANNA TOPPI - 1998
Giovanna Toppi left Napoli and her job as a window dresser in 1957 at the age of 21. She had met the owner of Buona Sera whilst he was on holiday in Naples and had cooked him a meal. He was so impressed with the meal that he offered her a job in Australia in the new restaurant he was opening in Potts Point.
Giovanna started work At Buono Sera soon after the establishment opened. Immediately the good pasta and relaxed style of dining at candle lit tables was breaking Sydney’s traditional eating habits. Soon regular diners included a who’s who of Sydney and overseas guests.
By the early 1960’s Giovanna had opened a string of successful restaurants during which time she managed to combine work with marriage and the upbringing of three children.
La Strada opened in the 70’s – it was the mecca – one of the finest silver service restaurants in operation then. Gueridon service existed there on all levels with vintage wine decanted into Baccarat crystal and the food – always delicious and classic with so much being cooked by the table with great skill by her wonderful waiters. In fact, wherever Giovanna has cooked, food people and the personalities that keep our industry alive – followed!
Since 1988 Giovanna has operated Machiavelli’s renowned for its antipasto table and great Italian food – not to mention celebrity diners. Indeed politicians, company directors, businessmen and film stars still create their whirlwind as they descend en masse for lunch at “the place to be”.
Giovanna presides over the room from the burgeoning antipasto table dispensing waiters right and left. She is on the job all the time with one eye on the antipasto table and the other on the kitchen and the tables. The only two days she has stayed out of the kitchen was when her daughters were married!
A true professional Giovanna has achieved a successful career at the cutting edge of food, ambience and service. Her staff are fully trained professionals who have stayed and grown with her. Her love of fine food and wine and her striving to produce the finest has led to her induction into the Association’s Hall of Fame.
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