The Regina Standard

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.

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. Joining Mel Nathan for our review this time was Yasmin Ghattas, interior designer at Art of Windows.

*La calma prima della tempesta.* A peaceful moment with Chef Matteo at the oven before the service begins.

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

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). In June, he was recognised in The Best Pizza Awards 2026 – The Ones to Watch, right on the heels of scoring 3 Spicchi from Gambero Rosso in May. So, his hard work is paying off.

Bringing 20-plus years of experience trained via the Associazione Italiana Sommelier, co-founder Michela Boncagni drives Regina’s front-of-house vision. Her leadership spans the wine program, service culture, and general venue direction, elevating the restaurant far beyond a neighbourhood dining spot.

The theme here is Italian but with that final input of local produce to suit the local clientele.

Matteo Ernandes celebrating a moment of true pride for Regina La Pizzeria.

The friendly faces of Regina, setting the tone for the night ahead.

On Tuesday nights, they serve *scrocchiarella*: paper-thin, Roman-style pizza baked for the ultimate edge-to-edge bite. *Delizioso!*

In Conversation 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.

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.

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

Baked in the Fazzone oven, it creates combinations featuring a light, high-hydration crust.

Early influences? My dad.

Favourite sport? Boxing.

*La famiglia* in the kitchen. The talent, energy, and passion behind every dish served at Regina.

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

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

Chef Matteo keeping true Italian tradition alive at Regina La Pizzeria.

Warm, wood-fired flavours served on cool marble tables.

The Verdict…

Yasmin Ghattas

Chef Matteo crafted every dish with care, bringing clever details to simple ingredients. Regina is a mix between a relaxed, local and a cosy diner. 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.

I absolutely loved Matteo’s 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!