Our Story

Where it all began…

Chef Nico grew up in Naples and found a love for cooking with his hands as he watched his grandmother roll sheets of pasta in her kitchen. Nico’s respect for each ingredient and the way it’s prepared shines at Osteria il Coccia where every ingredient is fresh, sustainable, and organic (where possible). Nico’s philosophy is that food needs little intervention, just a little love and a little heat (fire). Nico is one of the only chefs in Australia to have a kitchen built around the fire.

Nico trained in Italy before working in El Bulli, New Zealand, and Sydney – and now luckily for the Central Coast –has chosen to reside on Ettalong Beach. He has previously worked at Otto, Quay, Fratelli & Ormeggio before moving to Bowral where he worked at Biota. Nico and his wife Alexandra received 1 hat at their previous restaurant Bistro Officina in Bowral.

Alexandra is French Italian and is responsible for the eclectic wine list at Osteria il Coccia. Alexandra is strict when selecting the wines available at the restaurant and her ethos is to showcase regions she loves, share her knowledge and encourage guests to drink something totally different. The wine list boasts drops from Nico’s home of Naples & Puglia, wines from her parent’s region where she grew up & Beaujolais where she spent many years harvesting with friends.