Meet our Culinary Genius from Zookeepers, Pietro!

So you’ve heard about our cocktails at Zookeepers by Spinifex Brewing Co, but let’s take a moment to talk about the MENU!

We’ve been fortunate to recruit Peitro, Broome’s culinary Michelangelo who’s experience, passion and craftsmanship are showcased through the incredible menu at Zookeepers. Fusing both fresh local ingredients and native Indigenous botanicals into his dishes, Pietro and his team of chefs have captured the essence of the Kimberley in a way that not only looks good, but tastes great too!

We’ve tantalized your tastebuds enough and if you’d like to learn more about Pietro and his journey, KEEP READING.

A little bit about Pietro….

Hi my name is Pietro Tronconi, I’m 28 years old and I’m Italian. I come from a town not too far from Florence, surrounded by the greenery of Barberino di Mugello. I grew up in a family where most of the food we ate everyday was either grown, raised or hunted by my father. He would bring it home and my mother would cook it. So, from a young age, I was drawn to the passion for good, quality food and the idea of cooking at home, using the local produce from the area.

At 19, I left home and started my career in London, where I spent three years working with great chefs from large companies such as Rosewood & Marriott Hotel, who laid the foundations for my career. After returning home for a few years, following an experience in the Middle East, I came here to Australia. Three years ago, by chance, in Broome, I met Eddy (the Cocktail Master at Zookeepers). Our way of seeing things outside the box has led us to meet again in Broome, for this exciting experience at Zookeepeers.

What do you love most about working with the team at Zookeepers?

I really happy to be here and be part of this great team, and have the chance to challenge myself and showcase my skills everyday. I’m happy that I am able to live in beautiful Broome and work alongside Eddy.

What influences and inspires you when crafting a dish or menu?

Italian cuisine is known for its wide range of fresh and exquisite ingredients, while Indigenous Australian cuisine is characterized by its great variety of native ingredients. Personally, I enjoy experimenting with the fusion of these two culinary worlds, creating innovative and delicious dishes.The beauty of combining European cuisine and native Australian ingredients is that it can create new and surprising flavors that evoke the essence of both culinary cultures.

Using native Australian ingredients can be a way to connect with the land and the culture of the country, and to support local farmers and producers. It’s a way to showcase the richness and diversity of Australian cuisine, which is often overlooked in favour of more well-known international cuisines.

Additionally, working with local ingredients promotes sustainability. Overall, using native and local ingredients is a way to create delicious and memorable dishes while also promoting a more sustainable and connected food culture.

Do you have a favourite dish that you like to prepare?

I can say that risotto is a classic dish and one of my favourite. It’s a versatile dish that can be made with various ingredients, such as vegetables, seafood, or meat, and can be easily customized to suit individual tastes. Plus, the process of making risotto can be both relaxing and rewarding, as it requires attention and patience to achieve the perfect texture and flavor.

If our readers are thinking of dining at Zookeepers, what’s one dish they can’t leave without tasting?

I highly suggest our Gin é Lemongrass Tasmania Cured Salmon with yuzu crème freche and squid ink coral, garnished with fresh flowers and herbs. This dish is a perfect blend of exotic flavors and textures that are sure to tantalize the taste buds of any diner. Trust me, it’s a must-try!