At the age of 13, Albi Cuni launched his career as a chef when he left school and enrolled into one of the leading hospitality schools in Italy.There, he learned the roots of Italian and French cuisine, and then, he was able to complete his apprenticeship in a 1 Michelin star restaurant in Italy.
Albi's strong determination to learn and succeed led him to leave home at the age of 16 to travel Europe, working under 2 and 3 Michelin star chefs. This experience developed his concept of restaurants and catering.
While working 17-hour shifts in high pressure environments, Albi's passion for his trade grew. He took extra courses to learn more about chocolate, sugar, pastry, and molecular cuisine. In 2009, Albi completed his first course in Sommelier which gave him the foundations to compliment his dishes with matching wine.
In 2013, Albi found himself in Australia working in Sydney's top 3 hatted restaurant Quay. Under the guidance of Peter Gilmore, he learned about his philosophy inspired by nature.
With more than 10 years of experience, Albi has developed a unique culinary philosophy where the most important technique is balancing texture and flavor while staying true to produce. He constantly designs modern dishes that infuse Italian cuisine and traditional French and Australian styles.