Successful chef brothers, Enrico and Giulio Marchese, weigh in on their day-to-day at Australian foodie favourite, Italian Street Kitchen - with plans for ‘ambitious expansion’ to be announced in the coming months. 

Italian Street Kitchen: A slice of modern Rome in the heart of Australia’s major cities.

Founded in 2015 as a fast-casual concept in Neutral Bay, Italian Street Kitchen has evolved into an elevated, mid-tier dining experience that bridges the gap between everyday pizza joints and formal Italian fine dining. Now with locations across Sydney, Brisbane, and Perth and new plans to announce an ambitious expansion in the next 12 months.

The brand is led in the kitchen by identical twin brothers Giulio and Enrico Marchese. Together, they are the beating heart of ISK’s culinary vision.


(Identical twin brothers Giulio and Enrico Marchese lead the kitchen at Italian Street Kitchen)

The brothers offer a look into their role at Italian Street Kitchen:  “At Italian Street Kitchen, we cook with the heart of an Italian nonna and the hands of a modern chef,” says Executive Chef Enrico Marchese “Every dish starts with the same ingredients and traditions you’ll find in the kitchens of Rome or Napoli, but we serve them in a way that’s relaxed, generous, and made for sharing. For us, authenticity isn’t about formality,  it’s about flavour, freshness, and making people feel like they’re part of our family from the moment they walk in.”

The Marchese brothers’ menus are driven by the Fatto In Casa philosophy: pasta, pizza dough, and sauces made fresh in-house every day. Giulio Marchese said, “Ingredients are sourced with care from Rylstone Olive Press in New South Wales to Italian producers in Sardinia and Parma. Roman-style wood-fired ovens bring a rustic finish to pizzas like the Four Cheesy & Honey, while slow-braised dishes such as Lamb Ragu Casarecce showcase the depth and patience of traditional Italian cooking.”

Through playful concepts like “Not Nonna Approved,” ISK reimagines classics with a modern edge - think seasonal lasagna innovations or limited-time tiramisu flavours like matcha or the much-anticipated Dubai Chocolate, set to debut later this year. “Food should spark curiosity as much as comfort,” says Giulio Marchese. “We want to surprise people without losing sight of what makes Italian food timeless.”

 

The atmosphere is lively yet unpretentious, with a full bar serving both Italian classics like the Aperol Spritz and signature cocktails such as the Rosso Spritz or Isabella Spritz.

Looking ahead, Italian Street Kitchen is preparing for significant growth. While the details of new locations are still under wraps, the brand’s expansion plans are ambitious, backed by a commitment to maintain quality and consistency across every venue. “Every dish you try at one location should taste exactly the same at another,” says Enrico. “That’s why we invest so heavily in training and in building strong relationships with our producers. It’s about honouring the guest’s trust.”

With its blend of authenticity, innovation, and hospitality, Italian Street Kitchen is carving out its place as Australia’s go-to destination for Italian dining that feels both special and familiar. As Giulio puts it: “We’re not here to imitate, we’re here to share a real taste of Italy across Australia with a bold plan over the next 12 months - I wont say much for the time being - but watch this space.”