Giovanni Pilu grew up on the rugged island of Sardinia, where food, culture and community are deeply intertwined and life is still shaped by the seasons. This grounding in tradition continues to inform his approach to hospitality today.
Giovanni began his career in his uncleOs bar in Olbia before working in resort kitchens across Sardinia. In 1992, he relocated to Sydney, where he opened Cala Luna at The Spit in 1997, introducing Australian diners to Sardinian flavours largely unknown at the time. In 2004, Giovanni and his wife and business partner, Marilyn Annecchini, opened Pilu at Freshwater, crafting a destination dining experience built on authentic cuisine, wine and warm hospitality. The restaurant has retained two ChefOs Hats every year since its opening and celebrated its 20th anniversary in 2024. Their second restaurant, Flaminia, opened in December 2025.
Beyond his own venues, Giovanni is a highly respected consultant and project manager, working with hospitality businesses across Sydney. His expertise spans menu development, venue design, financial control, food safety and compliance, team leadership and end-to-end project management of new venues N from concept and design through to operational setup and opening.
A passionate mentor, Giovanni is committed to developing the next generation of chefs through education, teaching and industry advocacy. He is an Ambassador for TAFE NSW and the author of A Sardinian Cookbook, internationally recognised at the IACP Cookbook Awards.

At his core, Giovanni is a restaurateur who believes lasting success is built on culture, consistency and care.