In this session, Chef Gianluca Lonati explores the intersection of zero waste practices, sustainability, and the growing influence of Levantine cuisine through both a personal and practical lens. Drawing on his culinary journey and diverse global experience, he will share the stories, cultural influences, and philosophies that have shaped his identity as a chef.

The session highlights how Levantine cuisine—deeply rooted in tradition—naturally embraces seasonality, resourcefulness, and respect for ingredients, aligning seamlessly with modern sustainability values. Chef Gianluca will demonstrate how locally sourced, seasonal Australian produce can be thoughtfully integrated into global cuisines, while supporting local growers and suppliers.

Through a live cooking demonstration, he will showcase practical zero waste techniques, including root to stem and nose to tail approaches, as well as creative ways to utilise surplus and by-products. Attendees will gain insight into developing menus from what is often discarded, transforming these elements into refined, purposeful dishes that reflect both innovation and respect for produce.