The Paesano Group is a family restaurant group which owns and operates Paesano Restaurant Knox Ozone, Eccoqui Restaurant Frankston, Short Black Café Camberwell and the newly launched Paesano International Buffet Wheelers Hill.
Frank Capuzzi and Angelo LoMonaco set up their first restaurant back in 1997 called Michelangelo Burwood. Their aim was a shared desire to bring delicious home-style Italian cooking and warm friendly service to the Eastern suburbs.
Michelangelo’s was an immediate success, with customers queuing to sample the “calalinga” home-style cooking. This success led to a number of Asian buffet restaurants for buffet lunch and dinner being opened by the group, all with the same home-made recipes.
Frank’s mother, Clara, was a key figure in the kitchen and became legendary for her hand-made gnocchi, sauces and desserts - many of these recipes were handed down to her as a girl by her grandmother in her native Abruzzo.
Paesano International Buffet
Frank and Angelo attribute their past success to bringing new restaurant styles to the eastern suburbs, and this inspired the idea of a full blown special Sunday buffet lunch and fine dining concept for their new site on Ferntree Gully Rd Wheelers Hill. Now customers are no longer limited to enjoying one type of cuisine - you can satisfy the entire family at Paesano International Buffet.
After extensively researching buffets both locally and overseas, they decided the key to success would be to combine top quality food with the theatre of live cooking stations. This way, the customer can see dishes being prepared and cooked fresh to order in front of them.
Leave some room for dessert as the buffet menu also offers a huge range of freshly baked home- made delicacies. This all makes Paesano International Buffet the ideal choice for families and groups.
Frank’s mother, Clara, will once again be in the kitchen, hand making her famous gnocchi, pastas and desserts, based on family recipes from the 19th century.
Paesano International Buffet team
Noel Jacinto (Head Chef)
Noel Jacinto is one of Paesano International Buffet's Sous Chef's with over 13 years experience in professional cooking and food service. Specializing in Chinese, Thai and general Asian cuisines, Noel has traveled the world in the pursuit of perfecting his culinary techniques. Noel's previous experience includes a 6 year tenure as Head Chef at the Central Park Restaurant in the Philippines and an extended period at the 5 Star Galaxy Hotel Resort and Casino in Macau, China. With his heritage and passion for cooking, Noel is sure to serve up fresh and traditional Asian dishes which will leave a lasting impression and have you coming back for more.
Navdeep.S.Dhaliwal (Pizza & Pasta)
Navdeep has been with the Paesano Group for 5 years, joining in 2009. With his brother Jasdeep alongside, Navdeep will head out to the Markets in the early hours of the morning, three times a week, to source the best local produce to turn into delicious cuisine across the whole Buffet range. After completing his Commercial Cookery Diploma at the Melbourne Institute of Tourism and Hospitality, Navdeep has been plying his trade in the Pizza and Pasta section for 4 years.
Ernest Amada (Tepanyakki & Woks)
Ernest Amada provides all the entertainment and showmanship at Paesano International Buffet. As our Head Teppanyaki Chef, Ernest is sure to dazzle you with his theatrical culinary skills, not to mention the delicious eye fillet, salmon and teriyaki chicken that he will serve up to you personally. Ernest has been practicing the art of Teppanyaki for nearly 7 years at Teppanyaki restaurants around Australia and does so with such flare and personality that keeps everyone salivating and entertained.
Wilson Pararuan (Sushi & Varieties)
Wilson is yet another example of one of Paesano International Buffet's well credentialed chef's that has traveled to many countries to build on his culinary expertise. Wilson spent 3 years in Syria, 2 years in Abu Dhabi and 3 years in Bahrain predominantly working Teppanyaki and Sushi sections. In 2011, Wilson arrived in Australia and took up the Head Chef position at Aya Teppanyaki in Armadale, Melbourne. Wilson's forever fresh, signature Sushi is guaranteed to leave a fabulous lasting impression on everyone.
Amandeep Kaur (Desserts & Pastry)
As our designated Pastry & Dessert Chef, Amandeep could quite possibly be the most popular Chef at Paesano International Buffet. With an Advanced Diploma in Pastry and Cookery, Amandeep has all the expertise, finesse and creativity to ensure your dining experience at Paesano International Buffet is finished off in style. Be sure to leave some room for Amandeep's specialty cheesecake, fruit tart, canoli, sponge cake or her signature dessert...creme brulee.
Mandeep K. Dhaliwal(Assistant Manager)
Mandeep's friendly and approachable nature in conjunction with her high expectations with regards to service, will ensure your dining experience at Paesano International Buffet will be a thoroughly enjoyable and memorable occasion. Like many Managers, Mandeep began her vast Hospitality experience as a bartender in February, 2009. Her leadership skills and attention to detail were soon identified by the owners and she subsequently strung a number of promotions together, leading to the Assistant Managers position. When you see a welcoming smile at the entrance to Paesano International Buffet, there is every chance it will be that of Mandeep.
Greg Nelson (Functions Manager)
Greg has worked in Hospitality, managing venues for approximately 15 years and also has a background in Marketing and Account Management and a degree in Psychology. Whether it is a Corporate function, Birthday Party, Wedding, Engagement Party, Christening, Communion or general get together, Greg is there to assist you with all your specific requirements to ensure your group booking is a thorough success. As your dedicated Functions Manager, Greg is there to assist you with all the planning and co-ordination of your event in order to ensure all your expectations are met and exceeded