Stefania Palermo, head chef of kingi

Hailing from the far side of the world, Stefania brings a wealth of experience in fine dining and patisserie to the kingi kitchen. We caught up with her about what brought her to New Zealand, and how she developed her love for great food.

MELINDA WILLIAMS Stefania, congratulations on your new role as head chef at kingi. You've been at kingi for a while, so can you tell me what your previous role was and how long you’ve been in the kitchen? 

STEFANIA PALERMO I started at kingi in April 2024 as a senior sous chef, so not really a long time but I've been working in hospitality for a very long time, since I was 16! I started as a waitress in a restaurant in Sardinia -- that's where I come from. It’s an island of Italy, where most of the population works in hospitality. It's a beautiful island, and everybody goes there on holiday. My love of food and being in the kitchen with my family just naturally brought me to work in restaurants. I've been working in hospitality for nearly 20 years and still love it.   

Prior to joining the kingi team, I was the head pastry chef at Amano. My career also included roles at Spiga, where I contributed to the opening of Spiga Pantry, and before that, I was the head pastry chef during the launch of Onslow. 

MELINDA Did you study at culinary school or learn on the job? 

STEFANIA I began my culinary journey in my hometown of Sardinia, Sarroch, a little town. After that, I started as a pastry chef working at a bigger resort in Europe called Forte Village. After two years there, I had the opportunity to broaden my horizons in Melbourne, where I worked at Brunetti, an iconic café and patisserie that I particularly admired. Driven by my desire to learn and explore, I then moved to London and had my first experience in a Michelin star kitchen.  

MELINDA In your career so far, have there been any particular mentors that you've had who've been really important to your development as a chef? 

Jason Atherton was one of my mentors, in London, and that's where I kind of fell in love with that style. I saw all the passion he brought to the kitchen. Even after he became such a celebrity, it was nice to see him still in the kitchen and doing the hours. Michel Roux Jr. also played a big role in igniting my passion for French cuisine, teaching me an appreciation for the freshness and quality of ingredients, as well as the importance of an organised and meticulously maintained kitchen.  

MELINDA What was it that you were attracted to in kingi? 

STEFANIA The focus on sustainable fishing methods is really important for me, especially coming from  from an island where your livelihood is so dependent on looking after the environment. My father likes to fish, and he is a hunter, so I was taught early on to take care of and respect the land and sea we hunt and fish in.  

I wasn't expecting that this opportunity [to be head chef] would arrive so soon. I just always put myself and the love that I have for food out there.  My team at kingi sees how much I care for my job and my profession. As a woman in the industry, I have faced some challenges, and I am particularly grateful for the opportunity to lead the team, sharing my passion for food, knowledge, and expertise. 

MELINDA Have you been able to use your pastry skills in the restaurant at kingi? Or have you been working more with other types of dishes? 

STEFANIA Yes, absolutely. I’ve brought a European style of desserts to the menu. I like creating things that aren’t common in other restaurants in New Zealand. My focus is on fresh fish followed by desserts that reflect some of the rich flavours and ingredients of Sardinia. 

MELINDA What sort of flavours are most dominant in Sardinian cooking? 

STEFANIA Sardinian cuisine is characterised by its prominent flavours, which include kina, a variety of seafood, sheep's milk dairy products, saffron, extra virgin olive oil, and a generous helping of grains and vegetables. Guided by the principle of simplicity and quality, we emphasise the importance of straightforward yet delicious dishes. 

MELINDA What can we look forward to for summer? Any other new dishes that you’ve introduced alongside the pastry dessert? 

STEFANIA A new addition to our menu this summer is the farinata. As chefs, we continually strive to innovate, particularly when it comes to creating vegan dishes. The farinata is a chickpea pancake made from chickpea flour, olive oil, and water it's actually really, really good. It’s complemented by a flavourful peperonata (agrodolce capsicum), a creamy roasted eggplant puree, fried capers, a hint of chilli, and a sprinkle of lemon zest. 

MELINDA What are some of your favourite dishes on the menu at kingi at the moment? 

STEFANIA Oh, the one that I fell in love with is the ‘nduja mussels. I love these mussels! I can have a big pot sitting on top of the stove, have some bread and just eat all day. It's just so good.