Embark on a culinary journey with Vincenzo Ursini, whose extraordinary path blends passion, perseverance and a deep love for the flavours of his hometown, Abruzzo, Italy.

Initially drawn to soccer and academics, Vincenzo pursued studies in History and Philosophy while excelling as a professional soccer player representing the region and nation. However, a career-ending injury redirected his path towards a pastry apprenticeship, training under Gialluca Francesco at the renowned Osteria dal Moro in Giulianova, where the art of creating exquisite confections kindled a new-found passion. Expanding his talents over the next few years, Vincenzo honed his skills at prestigious establishments like Enoteca Beccaceci, learning from globally renowned chefs like Niko Romito and Massimiliano Alajmo. Seeking growth and new experiences, he embraced the opportunity to work at the two Michelin Star Restaurant, Mugaritz in Spain before being captivated by the allure of Australia.

A pivotal chapter in this culinary journey began when he arrived in Melbourne in 2013, when he became Head Chef for the Epicurean Group and set up and opened the new venue, The Epicurean, in Red Hill.

Three years later, he joined forces with Andrew McConnell as Senior Chef between multiple venues including Cutler & Co, Supernormal and Cumulus Inc. After another three years and with more experience under his belt, Vincenzo headed back to the Epicurean Group to lead the kitchen at Quattro Restaurant at Mantons Creek, introducing a symphony of hand-made creations embracing a farm-to-table philosophy. Today, Vincenzo continues to channel his fine dining expertise as he heads the kitchen at Victor Churchill Melbourne. With a passion for cooking, surfing and love for his two dogs, Luna and Gino, Vincenzo continues to craft culinary wonders from the nature and life surrounding him on the Mornington Peninsula.