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Orazio D'Elia

Support Chef Orazio D’Elia to feed people in need.

Orazio D'Elia grew up in Pomigliano d'Arco on the outskirts of Naples, shaped by two grandmothers from very different Italian worlds — one from the coast, one from the mountains — whom he credits as his first and greatest culinary teachers. After training at culinary school in Naples and completing stages across Italy and the Mediterranean,

D'Elia moved to Sydney on what was meant to be a working holiday, and fell for Bondi almost immediately. D'Elia worked his way up through Sydney kitchens over the best part of a decade, eventually being scouted by restaurateur Maurice Terzini to head up the kitchen at Icebergs Dining Room & Bar. In 2014, D'Elia and Terzini opened Da Orazio Pizza + Porchetta together in Bondi, built around Neapolitan-style wood-fired pizza — cooked in an oven D'Elia shipped ten thousand miles from his hometown — and rotisserie porchetta, quickly becoming one of Sydney’s most loved Italian restaurants.

At CEO CookOff Sydney, D'Elia brings a genuinely full-circle story — Naples to Bondi, back to Naples-style technique, and home again to the same corner where it all started — built entirely around simplicity done properly.

So far this year, I've raised $0 to provide...

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My impact over 3 years

Over 3 years, I've raised $260 to provide 520 meals to feed people in need.

My Achievements

My Company Champions

National Presenting Partner

National Sustainability Partner


BioPak - It doesn't cost the earth

National Accommodation Partner


IHG - Hotels and Resorts