Plating for a Purpose: Chef Portrait Series
Photography by Ophelie Barbeau
This article is part of the Plating for a Purpose: Chef Portrait Series, an initiative dedicated to showcasing the personal stories and lived experiences of the talented chefs participating in our fundraising event. Each portrait offers a glimpse into the lives and inspirations behind the chefs who create memorable dining experiences, reminding us of the people, passions, and resilience in the hospitality industry.
Introducing Chef Dario Pompucci
Current Role: Executive Chef at the Royal Freshwater Bay Yacht Club
Originally from Italy, Dario Pompucci began his culinary journey grounded in traditional Italian cuisine before expanding his expertise in French-inspired restaurants upon moving to Melbourne in 2009. With a background ranging from fine dining to more commercial kitchens, he further honed his skills as Senior Sous Chef at Perth Crown, where he temporarily took on the role of CDC. Dario’s career highlights include his contributions to the pre-opening of Perth’s Ritz-Carlton, working alongside renowned chefs Jed Gerrard and Danny Feng, and advancing to Executive Chef at QT Perth. Currently, Dario leads the culinary team at the Royal Freshwater Bay Yacht Club.
Dario’s Lived Experience
“One thing that has inspired my passion for photography is that everyone has something unique, though they don’t always show it—it’s something they carry with them, and that fascinates me. It’s similar to cooking.
There’s a creative process when designing any menu. You can either go through it mechanically or put in the effort to understand what you want to convey. When you take the time, you bring your energy into it. That’s what makes each dish something special that you want to share with the customer.
One of the dishes we often eat in the kitchen is beef tripe, a very traditional Italian food. We cook it for three hours with salt; it’s a classic Roman recipe. I love it, but it’s not something I’d serve to customers. People here just aren’t into tripe; if you mention it, they say, “I used to eat that as a kid—ugh!”
I am from Rome. I started cooking when I was 14 while still attending school. In Italy, school prepared us for hard work. We’d do six days a week, starting at 11 a.m. and finishing anywhere between 10 p.m. to 2 a.m. Here in Australia, it’s challenging but nothing compared to Italy.
Lately, to manage the stress in my role I’ve started treating my personal life the way I treat work. I allocate time for everything—it’s like having a prep list in the kitchen. I focus on my diet and make time for exercise.
An essential factor that often gets overlooked when it comes to staff mental health is breaks. You wouldn’t believe the impact a break can have on a person; it gives them a chance to reset and puts challenges into perspective. Staff can feel overwhelmed, not because they can’t handle things but because they start overthinking if they’re not in the right frame of mind.”
