Melbourne restaurant Ronnie’s has secured a top New York talent as its new executive chef.
Anthony Dispensa has joined the team after time as a senior sous chef at Carbone as well as stints under Heston Blumenthal and Gordon Ramsay during his 24-year culinary career.
Along with taking on the role of executive chef, Dispensa has also been appointed the group chef of Matthew Butcher’s ETO Collective, which operates Pow Wow cafe, Yugo, Estate, Dive Bar and Shutters.
“It’s been a long time coming,” says Butcher. “I’ve been working on getting Anthony to make the move to Melbourne from the minute we first met and its amazing to have him finally here.
“New York-style Italian has something for everyone, and I’m delighted to have brought the best in the business to Melbourne.”
The 80-seat Ronnie’s is located in the InterContinental and has recently undergone a renovation in line with the new culinary offering that features a number of dishes Dispensa grew up with.
Highlights on the evolving menu include polenta and mushroom ragu, a limited-edition pork and sage lasagna served tableside and spicy vodka and whipped ricotta fusilli inspired by Dispensa’s grandmother.
Gnocchi with Bolognese has also made the cut along with a casarecce and pesto ricotta salad, pulpo and salmon alla Modena, which sees a sauce infused with brown butter and finished with balsamic from Emilia Romagna.
Ronnie’s is open for lunch Monday to Friday and dinner Monday to Saturday.
