​

 

"Since the age the age of 14 I've been grinding in a kitchen..." 

Chef Mitch Patterson has been working in the kitchen since the age of 14. After completing his apprenticeship in commercial cookery by 19 with a focus on Lebanese food, he has also gained an extensive knowledge of French and Italian cuisine, working with renown chefs in Sydney, Brisbane, Newcastle and here at home on the Central coast.

Mitch's passion is found in the heart of Nero's. Authentic Neapolitan style sourdough woodfired pizza, which is cooked in the Queensland ironbark fueled oven, hand tiled by Mitch and his partner Josie. 

"At Nero's, we pride ourselves on using quality ingredients in our cucina" from Australian organic stone-milled heritage flour to 24-month Prosciutto Di Parma from our Italian supplier.

​

Our offerings are curated out of experience, traditions, memories and a nod to Nonna.

​