Albi Cuni began his journey to pursue his passion for food when he made the decision to leave school at the age of 13 to become a chef. He enrolled himself into one of the best leading hospitality schools in Italy, where he was taught the roots of Italian and French cuisine. This newfound knowledge carried him over to complete his apprenticeship in a 2 Michelin star restaurant in Chiavenna, Italy.
Albi’s strong determination and passion to succeed encouraged him to leave home and to travel through Europe at the age of 16. During this time he developed his concept of restaurants and catering while working under 2 and 3 Michelin star chefs.
To further develop his skills and qualifications, Albi continued his studies to learn more about chocolate, sugar, pastry, and molecular cuisine. In 2009, he successfully completed a course as a sommelier, which gave him the foundations to serve matching wine that would complement his dishes.
In 2013, Albi found himself working in Australia at Sydney's top 3 hatted restaurant, Quay. Under the guidance of renowned chef Peter Gilmore, he learned about his philosophy which was inspired by nature and driven by the use of seasonal produce.
In 2015 Albi Cuni celebrated his achievements alongside sous chef (now head chef) Lucas Scolaro by establishing Albi’s Table, located in the central hub of the Sydney beachside suburb of Cronulla. In the space of only a few years, Albi’s Table has become a renowned food destination for locals and diners from all over Sydney. In 2017 Albi was proud to launch yet another restaurant, Albi’s Taverna.
With the addition of Albi's new venture Albi’s Taverna, both restaurants strive to design and serve modern dishes which fuse Italian cuisine and traditional French and Australian styles.
With more than 10 years’ experience, Albi Cuni has developed a unique culinary philosophy based on what he deems the most important technique: balancing texture and flavour while staying true to the integrity of produce.