Ivan Costantino on discipline, regional identity and the standards at Pilu

Ivan Costantino is the head chef at Pilu at Freshwater. He focuses on maintaining a two chef hat standard through rigorous consistency and a deep respect for Sardinian heritage. This feature explores his journey from Cremona to the helm of a Sydney icon.

Early foundations

The culinary path for Ivan Costantino began in the home kitchen in Cremona. It was a space defined by the methodical preparation of family meals. His father was a very good cook who spent significant time at the stove.

Ivan helped him whenever he could. This was the environment where he learned the foundations of traditional Italian recipes. There was a sense of purpose in these early sessions that went beyond simple chores.

He enjoyed baking at home as a child. He specifically remembers making cookies and bringing them to school for his classmates. This was his first introduction to the hospitality aspect of cooking.

"What stayed with me was the feeling of appreciation when people enjoyed something I had made."
"That sense of giving pleasure through food never left me."

Despite this early connection to food, staying in his hometown was not a viable option. Cremona was small and offered limited opportunities for a chef with ambition. Milan felt too far and inaccessible at that stage of his life.

Relocating was inevitable. Ivan wanted to experience something completely new. This drive led him to a decade of travel through Germany, Spain, Malta, and the UK.

He moved between countries and found work easily. This is one of the great advantages of being a chef. However, every move presented a new set of challenges.

"I often arrived in a new country with very little money and without knowing the language."
"But those moments force you to grow quickly, both professionally and personally."

Two specific locations shaped his professional identity more than any others. In Malta, he experienced his first role as a head chef. It was a small, traditional Italian restaurant with only one other cook.

This role taught him responsibility and independence. It was a departure from being a cog in a machine. He had to manage the entire operation and make critical decisions daily.

London provided the next major shift. He entered the world of fine dining and michelin starred kitchens. This was a completely different rhythm characterized by a higher level of precision.

He worked within large brigades. He learned new techniques that required absolute focus. This period in London instilled a love for the technical side of the craft that remains today.

Finding a voice

Ivan arrived in Sydney and immediately noticed a difference in the industry atmosphere. The kitchen rhythm was intense, but it felt more balanced compared to the grind of London.

In the UK, he was working 60 to 70 hours a week. In Sydney, working 40 to 45 hours was considered normal. This change in lifestyle was a revelation for him.

"Having that extra time to enjoy the beaches and the city felt like a real luxury."

His first job in Sydney was as a junior sous chef at Lucio’s. This was a historic Italian restaurant that offered him a creative outlet. It was the first time he could contribute creatively to a fine dining menu.

Unfortunately, the restaurant could not offer sponsorship. He had to leave after the summer season ended. This forced him to look for a restaurant that could support his desire to stay in Australia.

He sent his resume to several of the best restaurants in the city. This search led him to Pilu at Freshwater. At the time, he was living in Bondi, so moving to the Northern Beaches was a significant change.

Manly felt more local and relaxed. It suited his personality well. From the beginning, the experience at the restaurant felt right to him.

He connected with the food and the team immediately. He had worked with Sardinian chefs in the past, so the regional focus was not entirely foreign. He found a sense of belonging in the heritage listed cottage.

Technique, philosophy and clarity

Ivan is originally from Northern Italy, but his family has roots in the south. He spent a lot of time in Sicily while he was growing up. This background helped him understand the Sardinian soul.

Sardinian and Sicilian cuisines are different. However, they share a strong Mediterranean identity based on simplicity. There is a deep respect for ingredients and tradition in both regions.

"That helped me understand the soul of the food more naturally."

Pressure is a constant companion for any head chef. Ivan is used to the weight of expectation that comes with a two-chef hat venue. He manages complexity by staying calm and leading by example.

He believes in building systems that work. He is a perfectionist by nature. This shows in his dishes, which carry a fine dining influence while remaining rooted in tradition.

"Consistency is one of the most important values in this profession."
"It is what allows a restaurant to maintain high standards over time."

At 8:00 PM on a Saturday night, consistency means discipline and focus. Saturdays are intense, and the schedule is demanding. Ivan believes that if someone cannot accept this, it may not be the right path.

Chefs work when others are enjoying their free time. This includes weekends and public holidays. At his current kitchen, the large team allows for shift rotations, but the commitment must be absolute.

Leading a modern kitchen

Leadership styles in the kitchen have evolved over the years. Ivan learned through experience that leading through fear or excessive rigidity does not produce the best results.

He gets more from his team by being generous and supportive. This is especially important when navigating difficult services or busy periods. People perform better when they feel respected.

"I am fortunate to work with a passionate and committed brigade."

His work with Chefs.vic has helped him understand the current state of hospitality. Through social media, he tracks trends and techniques from around the world.

Looking at food through platforms like Instagram exposes him to new plating styles. It has become a genuine source of inspiration when he uses it with intention. It allows him to see how chefs think.

Ivan has clear advice for young chefs who want to work in high pressure environments. He believes that passion must be the primary driver. Following trends is not enough to sustain a career.

"If you are only following trends, do not do it."
"If you are not ready to put in the effort, do not do it."
"If you are not willing to learn, improve, and challenge yourself constantly, do not do it."

This career is demanding and consuming. Without real love for the craft, it can quickly become overwhelming. But for those who enjoy the challenge, the rewards are significant.

As the industry moves forward, Ivan remains focused on the standards that built the reputation of the restaurant. He continues to refine his approach while honouring the Sardinian heritage that defines the menu.

His next chapter involves continuing to mentor his team and exploring new ways to present traditional flavours. He remains a grounded presence in one of Sydney's most respected dining rooms.