Riccardo Pazzona steps in as executive chef at Alpha Dining

Alpha Dining has appointed Riccardo Pazzona as its new executive chef. The announcement marks a significant moment for the long-running Sydney restaurant as it welcomes a chef with extensive local and international experience into its kitchen.

Riccardo brings more than fifteen years of experience to the role. His career began in Europe, where he trained and worked in kitchens across Italy and London. His early development included time at The Ledbury in London, a two Michelin starred restaurant known for its discipline, precision and technical foundations.

He later joined the team at Hotel dei Pittori in Turin, where he earned recognition including a Best Menu award from La Stampa and distinction among Piedmont’s top restaurants. His European experience also includes work at Tenuta La Cascinetta, a venue recognised by Michelin for the quality of its cooking.

Since relocating to Sydney, Riccardo has held senior roles in respected kitchens. His most recent position was head chef at The Apollo, a well regarded modern Greek restaurant and AGFG hatted venue. His work there established him within Sydney’s dining community and connected him with cooks, producers and guests familiar with contemporary Greek flavours.

This combination of classical training, European influence and Sydney experience now comes together in his role at Alpha.

A new chapter for a well established dining room

Alpha Dining has been part of the Sydney CBD for more than a decade. Known for modern Greek cooking and a generous, produce led approach, the restaurant has built a loyal audience that spans corporate diners, weekend guests and long-term supporters of the Hellenic community.

The appointment of a new executive chef is a notable moment for any restaurant of Alpha’s size and history. For the team in the kitchen and front of house, it represents a leadership transition that will guide how the venue operates day to day. For diners, it marks a shift in the people shaping their experience, while the restaurant continues to hold on to the identity it has built over time.

Alpha confirmed the appointment publicly and has welcomed Riccardo into the leadership team as he begins working with the existing kitchen brigade. The restaurant continues to deliver its established menu and service offering while integrating its new executive chef into operations.

Experience across cultures and kitchens

Much of Riccardo’s career has been defined by movement across regions and styles. His cooking is informed by time in European restaurants where technique and seasonal produce are central. His work in London exposed him to the pace and structure of high level dining rooms. His roles in Sydney connected him to a different set of influences, including the flavours, ingredients and approach of modern Greek cooking.

This combination gives him a broad foundation as he steps into one of the CBD’s most recognised Mediterranean restaurants. It also positions him with an understanding of both the discipline of classical kitchens and the practicality required in contemporary Australian service environments.

Continuing Alpha’s place in the city

Alpha remains a consistent presence in Sydney’s dining landscape. It sits in a part of the CBD where restaurants need to balance strong technical execution with the expectations of weekday dining and evening service. With Riccardo now leading the kitchen, Alpha begins a new chapter while maintaining the identity that has carried it through more than a decade of trade.

The restaurant has not announced any structural changes to its offering. Its focus remains on produce driven modern Greek food, its established service style and its ongoing role within Sydney’s dining community.

For Riccardo, the appointment marks a return to a familiar style of cooking after his time at The Apollo. For Alpha, it marks the arrival of a chef with a long international background and significant experience within Sydney.