Introducing Russo Estates executive chef Anthony Siketa.
Anthony grew up in Geelong with both parents in the butchery and delicatessen business.
Beginning his apprenticeship in Geelong and studying at the Gordon Institute to then qualifying in Melbourne at Eden on the park.
After stints at Park Plaza and the Sofitel Hotel in Melbourne, Anthony traveled to Burmuda then London to further his experience. Working at one of Sir Terence Conrans restaurants Bibendum in the Michelin House in London, Anthony honed his skills as a professional chef.
On returning to Australia Anthony was appointed Executive Chef at Chateau Yering Historic House Hotel in the Yarra Valley at age of 27. It is there Anthony spent 3 years and was awarded a coveted Age Good Food Guide Chefs Hat. Anthony went on to open his own restaurant ’Sel de la Terre’ in South Yarra which he owned and operated for over six years earning another Chefs Hat in his second year. Anthony’s food is French and Italian inspired, capitalizing on premium local and seasonal produce. His style is simple and refined, making most of the food in house including stocks, sauces, bread, pasta, preserves, and pastry products.
Anthony’s desire for the western suburbs' need for a family shared menu with the highest quality local ingredients begins at Russo Estate. With his house-made ciabatta and growing fresh vegetables from our garden beds.
Anthony is excited for the retail selections of house-made produce such as Estate grown herb and spiced infused marinated olives, jams, and from the garden- spiced broad bean chips that complement our award-winning wines.