Daniele Terzoli learned the value of raw ingredients at his father’s butcher shop before he ever set foot in a professional kitchen. In this Crumb Wire profile, he opens up about his journey through celebrated kitchens, a one-way ticket to Australia and the establishment of The Shed Pizza & Co. in Safety Bay, WA. What first sparked your love for food, and how did you get your start in the industry? Being Italian, food has always played a central role in my life. Sitting at the table isn’t just about eating – it’s about sharing flavours and, above all, respecting them in their simplicity. Spending time in the kitchen with my mum and in our family garden with my grandfather, seeing the journey of a product from the soil to the plate, has always fascinated me and sparked my passion. What’s been your journey so far – from your first job to where you are now? It all started when I was a kid, going with my dad to his butcher shop/deli. I know it wasn’t a proper restaurant, but that’s where I truly understood the value of raw ingredients. We selected livestock from local farmers and handled the butchering ourselves. That experience taught me respect for food and the value behind even the simplest dish. What have been some of your greatest achievements and challenges along the way? Moving to Australia and establishing myself as a chef has definitely been a major achievement. Learning a new language in a fast-paced kitchen environment, where communication needs to be quick and direct, was a big challenge but also incredibly rewarding. Another milestone that I’m really proud of is my journey at La Sosta, where I started as a Chef de Partie and worked my way up to leading the entire kitchen. Outside your property/properties, what are your current favourite food joints? I think the wineries in the Margaret River region are on another level compared to places closer to the city, especially when it comes to their food offerings. The focus on seasonal produce, high-quality local ingredients, and well-crafted menus really stands out. If you’re looking for something a bit more refined and complete – not just great wine, but also a strong kitchen – that’s definitely the area to go to. Which chefs and cuisines inspire you most – past or present? I’m particularly drawn to Japanese cuisine. Despite its differences, I find it very similar to Italian cuisine, especially in the respect for ingredients that both cultures share. On our table, bread is something that can never be missing – in the same way, rice is essential in theirs. Our iconic pasta might be spaghetti, while they have a wide variety of noodles. We have filled pasta like ravioli, and they have gyoza, just to name a few examples. I find it fascinating how two cultures so distant in geography and ingredients can share so many similarities. How do you think Australia’s food culture has evolved in recent years? In recent years, with increasing immigration, many new businesses have emerged aiming to offer authentic products from their home countries. This has created more competition and raised the quality of many products, especially in areas like dairy and cured meats. With new ingredients entering the market, I think Australians are also becoming more open to flavours that were less familiar in the past. At the same time, we shouldn’t forget that Australia – and Perth in particular – is quite isolated, which makes importing authentic products more challenging. Any exciting food trends you’ve tried at home – or sneaked onto the menu? Coming from a kitchen background, I like to adapt ingredients and dishes in a way that they can work on a pizza. I always try to respect tradition, but at the same time give it a modern touch. And finally, what do you love doing when you’re not in the kitchen/at the venue? When I’m not in the kitchen, I enjoy being on the other side – sitting at a table, enjoying good food and wine, but most importantly, great company. Find more food and drink features on Crumb Wire.