Aprill Gullo is a chef shaped by heritage, hard lessons and a deep belief that kitchens thrive when people feel supported. Her cooking blends tradition with modern technique, and her leadership is built on consistency, respect and genuine care.
From childhood cooking to finding her path
Aprill’s journey into professional kitchens began long before she realised it. Growing up, she cooked for her family often, picking up instinctive rhythms without formal training. School never felt like her world, but the moment she stepped into a professional kitchen, something clicked. The pace and energy made sense instantly.
What started as a casual job quickly became something more. She stayed back after shifts to learn new skills, asked questions constantly and pushed herself because she wanted to be better. Even as a young kitchen hand, she treated every task as a quiet competition with herself. Her speed and precision were noticed early, especially during prep. Years of helping at home had built a muscle memory she did not realise she had.
“Peeling potatoes properly felt like the first door that opened,” she says.
A moment that shaped her came when she was ten years old. For a school assignment she taught the class how to make a pavlova-style dessert using Italian savoiardi biscuits, whipped cream, berries and a small splash of brandy for the teachers. The reaction was overwhelmingly positive, and it became one of the first times she realised food could create joy, connection and confidence. It planted the seed for the chef she would eventually become.
Mentors who shaped the leader she is today
Aprill credits a mix of mentors for shaping her leadership. Some guided with patience and purpose. Others showed her what she did not want to become. Both were essential.
The biggest lesson was simple. Respect must be earned. It cannot be demanded through seniority alone. Even today, stepping into new kitchens or leadership roles, she begins without assumptions or ego. “Authority is not automatic,” she says. “You earn it through how you show up every day.”
Her turning point came when colleagues began waiting for her, asking for her help and relying on her judgement. That shift in trust showed her she had become someone the team depended on. It was the moment she knew she belonged.
Navigating pressure and breaking through judgement
The early years came with challenges. As a young blonde woman in male-led kitchens, her ability was often questioned before she had even lifted a knife. She learned to navigate those moments without letting them diminish her determination.
She also faced judgement from some women about being a mother while pursuing a demanding career. “Being a chef does not make me any less of a mum,” she says. “I have never missed the important milestones.”
Consistency and focus were her response. Over time, doubt gave way to respect, especially from younger cooks who admired how she balanced career and family with commitment.
A cooking style built on heritage and heart
Aprill’s food is grounded in tradition with a modern edge. Her Italian roots shape her sense of flavour. She gravitates toward bold seasoning, simplicity and dishes that connect to memory. Her Mediterranean influences come from her Italian husband’s family and her grandfather. Long lunches, handmade dishes and shared tables have shaped her style.
A dish that best represents Aprill’s approach is her slow-cooked osso buco. She braises it with warming spices until the meat is tender and rich, using cuts and components often overlooked. The bone marrow is incorporated for depth, then the meat and marrow are wrapped in crisp brick pastry to create delicate cigars served with a spicy beetroot relish. It blends comfort with refinement, honours classic technique and reflects her commitment to thoughtful, whole-animal cooking.
Whole-animal and low-waste practices remain central to her philosophy. What began as a cost exercise grew into a valued discipline built on sustainability and respect for producers. It also teaches cooks to think differently about flavour, creativity and responsibility. Her favourite ingredient is beetroot. Earthy, vibrant and versatile, it fits perfectly with her style of combining comfort with surprise.
Her grandmother’s Indian influence also appears in her food today. She learned early how to treat spices properly, how to build flavour slowly and how to let aromatics infuse rather than overpower a dish. She often fuses Indian and Mediterranean elements, lightly seasoning fresh seafood with cumin, coriander or turmeric, then balancing the warmth with lemon, olive oil and fresh herbs. The combination creates dishes that feel soulful, layered and elegant.
High standards through care and connection
Aprill leads with high expectations but pairs them with genuine care. She views nurturing not as softness but as strength. It is knowing when someone is close to burnout, when they need an early mark or when the team simply needs support. If the kitchen is unwell, she cooks chicken, ginger and garlic noodle soup. If someone is struggling, she makes space for an honest conversation.
She looks for hunger in young cooks. Curiosity and willingness to learn matter more than raw skill. She supports early-career chefs by breaking down tough moments, offering clear guidance and helping them understand how to express themselves confidently.
One of her proudest achievements as a leader is mentoring her younger sister. She supported her through her apprenticeship, her first competitions, her tough days and her milestones. Watching her grow in confidence and skill remains one of Aprill’s most meaningful experiences. It is a reminder of why she leads the way she does.
Passing down the lessons that matter
Her early experiences shape how she mentors today. She teaches young chefs how to manage pressure, speak up respectfully, earn trust and grow without losing their voice.
Her advice to newcomers is simple. Come ready to learn. Bring a notebook. Listen carefully. Follow recipes before improvising. Respect the people teaching you. And know that not every mistake needs an explanation. Sometimes “Yes, chef” is the best way to move forward.
Café del Mar and the next chapter
Aprill is now the Head Chef at Café del Mar Sydney, where she is creating a refreshed menu and canapé offering for the new year. What excites her most is the chance to build an immersive tapas-style experience that brings people together. She wants dishes that feel generous and vibrant, plates designed for connection and conversation.
The menu leans into Italian, Spanish and Mediterranean influences with premium seasonal Australian produce at its core. She is also enthusiastic about returning to Darling Harbour, a place that feels like home. With ongoing development in the area, she sees an opportunity to create something memorable for guests.
< She is especially looking forward to blending traditional techniques with bold, modern flavour profiles and creating dishes that feel both familiar and refined. This next chapter feels like a true expression of where she is creatively: a balance of heart, heritage and innovation.
