The Sardinian-born culinary professional has been working in the restaurant since May this year and has recently been appointed sous chef.
Cooking in his mother’s kitchen from an early age and a culinary journey that has taken him around Europe has led Pisu to Crown Plaza Auckland’s award-winning Aria Restaurant.
“In Sardinia we eat quite traditional French-style food, with lots of pork and lamb and fish in the summer,” said Pisu.
“But some of my earliest memories are of making ravioli in the kitchen with my mother and father, with ricotta and saffron, and pecorino cheese.”
Pisu, 39, has yet to make his mark on the dishes currently being served, with planning, testing and tasting currently underway for an eagerly anticipated new summer menu.