A chef from Paddington has been named Australia’s best pizza chef and ranked in the top tier across multiple categories at the 2025 World Pizza Championships in Italy.
Global Recognition for Paddington Chef
Stefano Spataro, chef at Elementi in Paddington, has received major recognition at the 2025 World Pizza Championships held in Parma, Italy. The competition took place from 8 to 10 April 2025, attracting more than 770 participants from over 50 countries. Mr Spataro competed in three categories: classic, gluten-free, and Neapolitan-style pizza.
Previous Achievements Set the Stage
In 2023, Mr Spataro earned a place among the top 100 pizza chefs at the same global event. Competing for the first time that year, he finished in the top tier of the classic pizza division and placed within the top 40 for his gluten-free pizza, despite not offering that option on his restaurant’s menu at the time. His 2023 performance earned him national attention and experience on the international stage.
Top Rankings in 2025
At the 2025 competition, Mr Spataro improved further. His gluten-free pizza ranked equal 7th out of 79 competitors, and his entries also placed 51st out of 353 in the classic category and 40th out of 99 in the Neapolitan STG division.
The pizza he presented was inspired by Sicilian ingredients and culture. All components were sourced from his uncle’s farm, including ancient grains, homemade prosciutto, turnip stalks, and caramelised leeks. Mr Spataro explained that his focus remains on seasonal produce and balance in flavour.
Recognition at Home
Following his return, Mr Spataro was acknowledged on local media for being named Australia’s Best Pizza Chef. His win has brought national attention to Elementi, the Paddington venue he co-owns with business partners Mauricio Zarate Castillo and Pedro Hugo Lima Sanson.
Looking Ahead
Mr Spataro’s consistent performance over the years highlights a strong foundation for continued international success. Still, his Paddington kitchen remains the heart of his culinary approach.
Published 22-May-2025