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Mario Costa was
born in Bassano Del Grappa, a small town located
in the Italian Alps, on the 5th November
1917. He began his career in the food industry in
1937 at the school of Cookery in the northern
Italian town of Genoa.
Soon after completing his studies he was
conscripted into the army where he served for nine
years. After the end of the Second World War there
were limited opportunities to pursue a career in
cooking in northern Italy and, along with many
other northern Italians, Mario decided to emigrate
to Australia and arrived in Melbourne during May
1950.
Within three days of arriving in Melbourne he
began working at Marios Restaurant where he stayed
for four years before accepting a position at
Menzies Hotel as an a la carte chef.
Two years later Mario was appointed second chef at
the Australia Hotel working under the guidance of
French chef Alex Chenevier. Alex was a most
gracious and patient chef with whom Mario
developed a very close and enduring friendship.
Mario remained at the Australia for three years
and then returned to Mario's Restaurant for a two
year period before moving to Florentino's for a
short time. Here he found the working conditions
unacceptable and unable to convince the owner to
modernise the kitchen Mario decided to move on.
By good fortune Chef Chenevier was about to retire
and Mario returned to the Australia Hotel as head
chef, a position which he held for five years.
From here Mario moved on to another of Melbournes'
major hotels. His good friend Harry Kahn was the
chef at the newly opened Southern Cross Hotel and
he convinced Mario to become his assistant chef.
Mario accepted and remained at the Southern Cross
for the next ten years.
During a career spanning over 30 years Mario has
worked at some of Melbourne's leading hotels and
restaurants where he made a significant
contribution to the fine dining reputation enjoyed
by these establishments. During the later part of
Mario's working life he decided to reduce the
stress and pressure working in the kitchens of
hotels and restaurants and accepted a position as
assistant chef at Frances Perry House and later at
the Queen Victoria Hospital when the catering
officer managed to lure him away from the Royal
Womens Hospital.
During his career Mario has prepared meals and
banquets for royalty, national and international
celebrities. Some of his most treasured memories
include preparing a banquet for her Majesty Queen
Elizabeth 2 and Prince Phillip at the opening of a
new wing of The Royal Women's Hospital in 1977 and
arranging the grand final dinner of the Carlton
Football Club after their historic victory in
1970. During his time at the Menzies Hotel, which
formed part of the Federal and Savoy Plaza Group,
Mario was asked by the Savoy Plaza Management to
prepare a special meal for Frank Sinatra and his
guests after one of his shows. Mario decided to
prepare a grand Italian banquet in order to
impress the international star. At around midnight
Sinatra appeared in the kitchen to personally
thank and congratulate Mario on the superb meal
and the fantastic centerpieces. In gratitude
Sinatra presented an overwhelmed Mario with a
monetary gift equal to his weekly wage!
Mario was a keen supporter of and participant in
many culinary competitions. He had a keen interest
and passion for margarine sculpture and the
creation of centerpieces and won gold, silver and
bronze medals in state and interstate
competitions.
Mario shared his skill and knowledge with the many
apprentices that worked for him in the kitchens of
the hotels and restaurants in whiched he worked.
Together with Alex Chenevier, he also judged the
work of apprentices at the William Angliss
College.
Mario is a founding member of the Guild of
Professional Cooks, a Master Member of The
Australasian Guild of Professional Cooks, a Member
of the Chefs Chapter of Catering Institute of
Australia and a Member of the chefs Brigade.
In his retirement Mario was still sought after by
various Clubs and high profile individuals to
provide his assistance and advice on the
preparation of menus for functions and special
events. He was always prepared to give freely of
his time and expertise to anyone who asked for his
help.
Mario has had a long and distinguished career in
the food industry. As a chef he believed that one
should never comprise on the quality, preparation
and presentation of food. In all of Mario's' work
he always aimed to raise the professional standing
of chefs and he, along with the other pioneers of
the industry, has made a significant contribution
to the standing that our Melbourne chefs enjoy
today. |
