Stefano Bozza isn’t just a chef—he’s an artist, a craftsman, and a storyteller whose medium is food. With a career shaped by Michelin-starred kitchens and a deep-rooted passion for Italian hospitality, Bozza has mastered the balance between technical precision and soulful cooking. At Modo Mio in Castle Hill, he brings a taste of Italy to life, curating an experience that is equal parts refined and heartwarming. In this exclusive interview, we explore the journey, philosophy, and inspirations of the culinary maestro behind one of Sydney’s finest Italian dining destinations.

                                                             

1. Stefano, your culinary journey spans a variety of prestigious kitchens, including training under the legendary Niko Romito. What was it that initially sparked your passion for food, and how did it all begin in your family’s Roman bakery?

Since I was a child every Sunday I watched my father cook for the family, I helped him in what I could and I realized that I was fascinated by that whole world. I was enchanted and intrigued by all those smells, those flavors. growing up when I realized that it was not just a passion but that it was my whole life. I helped my father in his activities, cooking, kneading until one day I realized that it was not enough for me, I wanted to become a professional, a Chef. For this reason I chose to go and study with Niko Romito, I wanted to be part of the world of greats

2. You’ve worked at some of the best places in the world, including Michelin-starred restaurants in Milan, Beijing, and Sydney. What’s the most valuable lesson you’ve learned from those experiences that still shapes your cooking today?

Every kitchen teaches you something new and you never stop learning in this field, but the biggest lesson I ve learned is discipline. Great cooking is about precision, balance and constantly pushing to be better.

Working in Michellin-starred restaurants showed me that every detail matters from the way you treat ingredients to how you present a dish.

On how to treat raw materials with respect and how to enhance even the most difficult and hostile ingredient, making it a delicacy

3. At Modo Mio, you’re known for blending traditional Italian flavours with innovative techniques. How do you keep the essence of classic Italian cuisine while adding your own creative twist?

I never change things just for the sake of it, I respect the tradition that is the basis of our culture. So the goal for me is to stay faithful to that flavor, to that memory, using techniques that allow me to take that dish to another level, but it’s nothing by chance.

Take our PaccherI al Pomodoro for example. The slow-cooked tomato sauce is rich and deeply flavoured, but finishing it with a light butter and cream emulsion softens the acidity and adds a silky texture.

4. Your handmade pastas and woodfired pizzas are the heart of Modo Mio. Can you share the process behind crafting these dishes, and what makes them stand out as a personal signature for you?

Handmade pasta is something I take a lot of pride in.

it’s not just about combining ingredients, but creating and giving shape to something. There is so much inventiveness and discipline behind fresh pasta, which is a pillar of Italian cuisine. I love making the customer feel the perception of the dough, the softness of the pasta, the flavor of the egg, but above all how the dish changes as you eat it with all this softness that envelops your palate in such a way that everything is balanced. The same goes for our pizzas. We have struck a balance between Neapolitan softness and Roman crispness, creating a base that s light and airy inside with just the right amount of crunch on the edges. The woodfired heat adds a subtle smokiness, enhancing every bite.

5. Beyond the kitchen, Modo Mio is all about creating an unforgettable dining experience. How do you ensure the food, atmosphere, and hospitality all come together to offer something truly special to guests?

food is just part of the experience. Italian hospitality is about making each guest feel like family. At Modomio, we greet everyone like an old friend, remembering their favorite dishes and offering personal advice. The atmosphere is warm yet refined, designed to transport diners to a modern trattoria.

It’s these thoughtful little touches, from the way we pour a glass of wine to the stories we tell about each dish, that transform a meal into an unforgettable experience.

6. Working with such diverse culinary traditions must have taught you a lot. Is there a particular cultural influence that has surprised you or shaped your culinary approach in unexpected ways?

One of the best moments was when a guest told me that our risotto allo Zafferano took them straight to Milan. This is my goal to create flavors that transport people, whether it’s their childhood, a special memory or a place they love. that’s when I know I’ve done my job well.

7. Cooking at such a high level requires a mix of precision and passion. What’s the balance for you between perfecting a dish technically and bringing your personal love for food into it?

Spaghetti aglio e olio, one of the simplest dishes but also one of the most difficult because of its simplicity. A good garlic from Sulmona, a good quality of oil and a nice De Cecco spaghettone take me back home. It is nothing more than the dish of my memory, I still remember my father telling me “do you want two threads ?”  to tell me do you want some spaghetti?

8. Food is often about connection. Can you share a personal story where a guest’s reaction to your food made you feel particularly proud of what you do?

Stay humble and never stop learning. Cooking is about constant improvement. Be patient, respect the craft, and most importantly, put your heart into everything you make. Make mistakes, change, see as much as possible, it’s all part of a personal baggage that one day will make the difference

9. You’ve mastered pastry, pasta, and pizza—are there any other areas of cooking that you’re equally passionate about, or do you find yourself still exploring new techniques and styles?

Food should feel special, but not complex. The best dishes are those that bring people together and create lasting memories. At Modo Mio, I want every dish to evoke a moment, whether it’s the warmth of freshly made pasta popping on a fork, the rich aroma of a slow-cooked sauce filling the air, or the satisfying crunch of a wood-fired pizza as it’s shared between friends. There’s something powerful about the way food can evoke nostalgia, laughter, and connection—it’s not just about what’s on the plate, but the feeling it creates around the table. Food is sharing

10. When you’re not cooking at Modo Mio, what’s your go-to comfort food? Do you have a favourite dish that reminds you of home or brings you back to your roots?

Duck. It was the first noble dish I touched and that fascinated me. It has a very difficult cooking to execute that requires precision and unique perfection, just like everything we do and execute here at Modomio never leaving anything to chance but making everything simply perfect and right. I want the guests to experience the same sensations.