Imagine Restaurant is a family run restaurant. Our idea about food is that all good food is to be consumed around a table, amongst those we love and care about. Food is a companion to smiles, laughter and good conversation. This is our goal. To share with you what we love and enjoy most about life.
Imagine’s chef Marisa has always had a passion for food that started very early in her life. It was part of her cultural upbringing and waking up at five in the morning along with her parents, brothers and sister to make bread and pizza in their wood fire oven, or to make Napolitano sauce, was nothing out of the ordinary . Her parents Margherita and Ettore, did imprint into their belief system that the freshest foods came from their home grown vegetable garden.
Whatever was in season was planted and grown: including all kinds of herbs and lettuces, spinach, broccoli, cucumbers, zucchini and their flowers (considered an expensive delicacy in today’s fruit markets and restaurants ). Tomatoes were planted to make the tomato puree used in “sugo” an Italian tomato sauce and inevitably there were always a few orange and lemon trees dotted about the small parcel of land. This is where Marisa learnt about the most important thing in cooking: The quality and goodness of food comes from the freshness of its ingredients!
Throughout her years of cooking in restaurants, Marisa has worked her way from a great cook to an excellent head chef, who has passion and loves what she does as her profession. Her top class skills, creativity, knowledge and professionalism are an asset that she has willingly shared to the next apprentice chef, fortunate for sure to be a student of a true Master.
In an industry which has been male dominated, Marisa had become Gibraltar’s first woman head chef (An English colony on the south coast of Spain)
On her return to Australia she worked as a chef at ‘The Panorama’ Restaurant in Mount Ousley and after a few years of experience there, an opportunity presented itself at The Lagoon Seafood Restaurant in Wollongong where she became head chef and was in charge of many chefs, sous chefs and cooks. The experience gained there would provide her with the resources to be able to venture out and open her own restaurant, the successful family run Imagine Restaurant.