The Regina Standard

Food Companion International features the expertise of Chef Matteo Ernandes, co-owner and Head Pizza Chef at Regina, a family-friendly Italian space in Redfern’s vibrant dining precinct.

Matteo refined his career alongside Sydney kitchen masters, Federico Zanellato (LuMi Dining) and Karl Firla (Oscillate Wildly, Restaurant Leo, and alumni of Est. and Marque).

Bringing a designer’s eye to this review, Yasmin Ghattas of Art of Windows joined Mel Nathan at the table.

In just 19 months at Regina, Matteo Ernandes has pulled off what takes most a lifetime. Armed with high-hydration doughs and serious technical precision, he earned Gambero Rosso’s 3 Slices and was named One to Watch at The Best Pizza Awards in Milan.The only Australian pizzaiolo on the global list. Proof that real technical craft gets noticed on the world stage.

We follow his journey to Australia, discuss his fast-paced 2026 trip to Milan, and share his essential advice for the next generation of young pizzaioli.

The friendly faces of Regina La Pizzeria.

On Tuesday night’s they make paper thin, *scrocchiarella* Roman-style crispy pizzas.

The Modern Pizzaiolo: A Sit-Down with Matteo Ernandes

Born? Palermo, Sicily.

Best kitchens worked? My time at La Cambusa Ristorante alongside my dad was where I learnt what it really means to work in a kitchen. Moving on to Icebergs Dining Room a fine-dining setup, not a pizzeria, working in a big kitchen with lots of chefs was a great experience for me.

Favourite cheap eat? Little L Burger, North Bondi.

What keeps you going? The love I have for this industry and the idea of delivering an amazing pizza to my customers.

Front of house to the hearth: Matteo and Totti making sure every guest feels right at home.

Advice to future young Pizzaiola chefs? Stay humble, work hard, and you’ll get the results you want.

Favourite kitchen tool? Wood-fired oven.

Regina La Pizzeria features Australia’s very first Fazzone pizza oven.

What you learnt about travelling in 2026? Seeing how much effort all my colleagues have put into their businesses to be where they are today. Talking about pizzerias like I Masanielli (Martucci) or Confine, what they do is on another level, but there’s a lot of hard work and sacrifice behind it.

**The Team Behind the Craft:** Matteo Ernandes and the brigade at Regina.

Description of Regina pizzas and your place? Regina La Pizzeria is a unique place with a great vibe and a wide variety of pizzas. The dough is super light, and you’ll never feel bloated. It’s a fresh dish, forget the greasy pizzas out there!

**DESIGN TIP**
A restaurants interior design can affect the diners expectations and if done successfully, it can enhance the whole dining experience, beyond just the food presentation. Regina La Pizzeria consistently achieves this essential aim.

**Matteo Ernanades,** making his mark in Wunderlich Lane.

Your thoughts on classic vs modern trained chefs? Classics are important because they are the foundation, but innovation is what will keep the industry alive and moving forward. We need to create a healthier environment in the industry by giving young chefs a purpose, a goal, and a vision to follow.

Early influences? My dad.

Baked in the Fazzone oven, a light, high-hydration crust.

Favourite thing about Sydney? The weather, the lifestyle, the beaches. I love Sydney.

Obsession ingredient? Fior di latte, San Marzano tomatoes, I could go on forever.

Turning simple flour and water into pure magic at Regina.

Favourite sport? Boxing.

Purveyor tip? Don’t buy cheap on tomatoes or mozzarella cheese.

The Regina Pan Baked Black Squid Ink Pizza.

The Verdict…

Yasmin Ghattas

Chef Matteo crafted every dish with care, bringing heart into every ingredient. Regina feels like a relaxed, cosy diner where everyone feels at home. Designed around a glowing open pizza oven, which carries the welcoming feel of a bustling home kitchen. It smelt heavenly the second I stepped through the door.

The dish I absolutely enjoyed the most was the Chocolate Padellino, a pan-baked pizza dough packed with rich chocolate chips, topped with vanilla mascarpone, mixed berries, and toasted hazelnuts. This was simply to die for!