Axel Archenti grew up in La Spezia, Italy, surrounded by chefs, restaurateurs and aunts who cooked what they grew. With over 12 years in professional kitchens, he has worked under a Michelin-starred chef, survived 70-hour work weeks, and risen from chef de partie to Head Chef at Bottega. In this profile, he traces his journey from coastal Italy to Melbourne, the chefs who inspire him, and why seasonality and sustainability sit at the core of his cooking.
What first sparked your love for food, and how did you get your start in the industry?
Food has always played a big part in my life. My father is a chef, my uncle owned a restaurant, and my aunts ran an agriturismo in Italy, a farm where you cook and serve what you grow. Growing up surrounded by food and produce, and loving to eat well, meant that my passion was always there and grew over the years.
What’s been your journey so far – from your first job to where you are now?
I actually started outside of a professional kitchen, working on a private yacht as a deckhand, where I also assisted the chef with kitchen duties. From there, I moved to London to improve my English and worked my way up from the bottom as a kitchen porter. I quickly advanced to the line and fell completely in love with the pace and creativity of professional kitchens.
What have been some of your greatest achievements and challenges along the way?
One of my toughest but most formative experiences was working under a Michelin-starred chef during my early years. Working over 70 hours a week was exhausting, but it helped build the resilience and discipline I still have today.
Another memorable highlight was getting the chance to cook for Elton John, an experience and night I’ll never forget.
Outside your property/properties, what are your current favourite food joints?
I really enjoy Trader House venues, especially Supernormal. The duck leg and lobster roll were standout dishes from my last visit. I also love sitting at the bar overlooking the kitchen; it’s the best seat in the house. Another of my favourites is I Love Dumplings; it’s reliable, always delicious, and honestly, who doesn’t love dumplings?
Which chefs and cuisines inspire you most – past or present?
I take inspiration from a few different chefs. Niko Romito perfectly illustrates how powerful simplicity can be; sometimes, the simplest dishes are the closest to perfection. Massimo Bottura is, for me, one of the greatest of all time when it comes to Italian cuisine. I really admire Matt Stone for the way he champions modern Australian food and sustainability, and Ben Shewry for how creatively he works with native produce.
How do you think Australia’s food culture has evolved in recent years?
There’s been a real shift towards seasonality and sustainability. As well as supporting local producers, which aligns closely with the Italian philosophy of KM 0 cooking. It’s not just about creating dishes, but about using ingredients that are local, fresh and at their peak, a practice Bottega and I champion.
Any exciting food trends you’ve tried at home – or sneaked onto the menu?
I love connecting directly with producers and farmers, often through local farmers’ markets. When I go, I always pick up seasonal vegetables, cheeses, or ingredients I haven’t heard of or seen before, so I can experiment with them at home.
I also have a soft spot for handmade pasta. While it’s classic and timeless, it’s also always trending. Lately, I’ve been making Trofie, which is a twisted pasta, and it’s one of my favourites from Liguria, which is where I am from in Italy.
And finally, what do you love doing when you’re not in the kitchen/at the venue?
I enjoy spending time outdoors with my staffie, whether it’s going for long walks or playing together. Right now, I’m also training for the Melbourne Ironman, which keeps me very busy outside of work. And of course, I love spending quality time with my partner.
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