Anthony Siketa

a Chef’s story

Growing up in a family of Continental butchers and delicatessen owners Anthony had no choice but to begin a love affair with food flavours, tastes, textures and smells. “Nonna was always cooking and mum was always cooking. In winter there was always something on the stove simmering away and you could smell each ingredient. In my family preparing meals was a gift of love and I hope I continue that at my restaurant.”

Since finishing his schooling Anthony has travelled through Australia, London, Spain and France honing his skills and techniques, searching for interesting ingredients and matching flavours. He has worked in the top end of Australia as well as the top end of Kensington, London at Bibendem Restaurant.

When he returned to Australia Anthony took a position in the Yarra Valley where he could watch his herbs and vegetables grow in the hotel garden and talk to the local producers to source the best ingredients. His passion and skills were quickly recognised and he was promoted to the role of Executive Chef by the age of 27.

Wanting to go out on his own and to lighten up the dining experience, Anthony teamed up with a new restaurateur and took over as chef at Gourleys, Prahran. In no time at all, Anthony had decided that it was time to chase his biggest dream, to have his own restaurant. A South Yarra restaurant was found and Sel de la Terre was born.

Many years of hard work, thousands of gallons of stock, bones and butter later and Sel de la Terre continues to impress the tastebuds of locals and critics alike. Anthony and his team persist in creating dishes with the finest local and imported ingredients adding a little twist of the unexpected here and there.

“Opening my own restaurant was a huge challenge for me. My heart is on each and every plate but it is always worth it when a customer comes up to me at the end of the night and thanks me for the flavours and the experience that they have had.”