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Matteo Ernandes

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Matteo Ernandes is a Sydney-based pizzaiolo and co-owner of Regina La Pizzeria, known for his contemporary and highly technical approach to pizza.

Originally from Lampedusa, Sicily, Matteo began his journey at a young age, working alongside his father, a pizzaiolo. This early experience shaped his deep connection to the craft and his understanding of dough, fermentation and fire.

After moving to Sydney, Matteo worked at some of the city’s most recognised Italian venues, including Da Orazio and Matteo Double Bay, developing a distinctive style focused on high-hydration doughs, lightness, digestibility and balance.

Today, at Regina La Pizzeria, he combines Italian tradition with modern techniques, constantly experimenting while remaining true to a simple philosophy: every ingredient and every technique must have a purpose.

His work has received significant recognition, with Regina awarded Tre Spicchi (Three Slices) by Gambero Rosso, its highest rating for pizzerias, and Matteo named One to Watch at the Pizza Awards, recognising him as one of the talents shaping the future of pizza.

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