Originally from Izmir, Türkiye, my culinary journey began after moving to Australia at the age of 15. I fell in love with pizza while working at a local Italian pizzeria, which inspired me to pursue formal culinary training in Melbourne and become a fully qualified chef.
Over the years, I worked my way up from Chef de Partie to Sous Chef and eventually Head Chef, specialising in Italian and Spanish cuisine. I’ve had the opportunity to work across a range of establishments, from well known pizzerias to fine dining restaurants which helped shape my approach to flavour, technique, and hospitality.
In 2017, I followed my passion for pizza and became a familiar face at Arbory Afloat, where I helped bring vibrant, woodfired flavours to the waterfront.
During the pandemic, I turned to my Gozney Roccbox and began hosting intimate pop-up pizza nights, sharing a slice of joy with local communities when it was needed most.
Today, I specialise in Neapolitan Style, New York Style, Detroit Style, Pizza Romana, and Focaccia styles. I also serve as a pizza consultant, offering support to both existing pizzerias and individuals looking to launch their own pizza ventures from the ground up.
I’m proud to be a Gozney Ambassador, promoting the craft of pizza-making across Australia through events, collaborations, and education.
Follow my journey on Instagram @chefsalimgafayri for behind-the-scenes content, pizza inspiration, and upcoming events.
