Under the skilful guidance of Executive Chef/Proprietor Nino Zoccali, the restaurant specialises in regionally-inspired Italian cuisine, featuring some of Australia and Italy's most prestigious food and wine products on its evolving menu. Named for the Tuscan Pendolino olive, the restaurant is a celebration of Australia's best extra virgin olive oils - a selection of which are served to each guest alongside Pendolino's freshly baked breads at the start of each dining experience.

After completing a double degree in Economics and Italian, Nino pursued a career in the culinary arts. At 25, he opened his first restaurant, Caffe Contadino in Margaret River, attracting attention from its inception. In 1998, Nino moved to Sydney where he led the opening team of Otto Ristorante Italiano on Woolloomooloo Wharf. The restaurant received instant critical acclaim, and Nino has called Sydney home ever since.

After being approached by Murdoch books in 2010 to write a book about making quality pasta, Nino's career as a writer began. Nino subsequently authored two cookbooks, Pasta Artigiana and The Venetian Republic. He has deep knowledge of both Italian food and wine, and

has written extensively about them in his books as well as in esteemed food and wine publications. Nino's regular trips to Italy inspire and inform his culinary style, and he also takes great pleasure in continuing to work with the Pendolino wine team to source and provide the finest wines from the diverse regions of Italy. Nino has been a regular member of the Australian National Olive Oil judging panel over the past 20 years, and is a strong advocate for Australian grown olives and Australian produced super premium extra virgin olive oil. The Restaurant Pendolino showcases Australian Extra Virgin Olive Oil as the foundation of its evolving Italian menu.