Lucio's Italian Restaurant :: Lucio Galletto and Logan Campbell

About Us

Owner Lucio Galletto OAM has been serving sophisticated Italian food to media and political heavyweights and artists (whose work lines the walls) for well over 25 years. He came to Australia from Liguria in 1977 from a family of restaurateurs, and has been continuing the family tradition of great hospitality ever since.

Please click on this Ciccio link to see the website of the family restaurants in northern Italy.

Lucio’s opened in Balmain in 1981 and two years later moved to the current site in Windsor St. In January 2010 Lucio's celebrated 27 years in Paddington.

Lucio is a founding member,President and Treasurer of CIRA - Council of Italian Restaurants In Australia which is a non-profit association whose main aims are to promote partnerships with educational and training institutions, create synergies with cultural organizations; encourage research and publications on Italian food; and organize programs of Italian food scholarship.
The CIRA cooking school opened mid 2008 and runs a regular program of demonstration classes and master classes led by Sydney's top Italian chefs (and restaurateurs)

In 1999 Lucio published “The Art of Food at Lucio’s”, a runaway success with all 3 print runs sold out.

Multi award winning book "Soffritto" (lived by Lucio Galletto, written by David Dale with photography by Paul Green) was published in November 2007

"Lucio's Ligurian Kitchen" a magnificent collection of Ligurian recipes went on sale November 2008

June 9 2008 Queen's Birthday Honours List - the Medal of the Order of Australia was awarded to Mr Lucio GALLETTO for service to the community through contributions as a restaurateur and author, and to the support of arts organisations. Lucio is very proud to have received this award. Download pdf article on his award written by his good friend David Dale for the Sydney Morning Herald

CHEF Logan Campbell.

New Zealand born Logan was born the youngest of five in a family where food mattered. His parents were both passionate about cooking. Logan’s father, also a chef, taught him exceptional butchering techniques and how to prepare a meal from paddock to plate, and he is a great supporter of sourcing local produce.Logan’s professional career began with an apprenticeship at Catalina, where the fine dining foundations were set. He quickly learned discipline and respect for high quality fresh ingredients and this led him to seek work in top Sydney kitchens with such luminaries as Danny Drinkwater and the highly regarded Peter Doyle.

Logan moved to Lucio's in 2001, and by 2006 was appointed Head Chef. He leads a strong and loyal brigade and has bought his own deft touches to Lucio’s long-standing reputation.

Logan is generous in sharing his knowledge beyond the restaurant and he regularly gives his time for charity cooking events as well as master classes in Sydney for CIRA and Simon Johnson.

He is a passionate member of the community and a volunteer with the State Emergency Services.

About the art.
Lucio's restaurant, set in a corner terrace of leafy Paddington in Sydney, is perhaps Australia's most renowned 'art' restaurant and was recently named by The Independent as one of the top 5 restaurants in the world with art.

The walls of Lucio's feature many leading contemporary Australian artists. "Over the years we have built an extensive collection of artists through the friendships that I have with them," says Galletto. These include John Olsen, John Coburn, Tim Storrier, Michael Johnson, John Beard, Fred Cress, Salvatore Zofrea, Martin Sharp, Garry Shead, Charles Blackman, Colin Lancely, Ken Johnson, Robert Juniper, David Larwill - and some younger ones such as Jason Benjamin and Luke Sciberras. Galletto professes it all started back in 1984 when he framed a scribble on the menu book by Sidney Nolan. So moved was Nolan that he presented Lucio with a painting. Since then another piece has passed into restaurant art folklore - John Olsen's doodle titled The day Lucio became an Australian which depicts a creature half Lucio, half kangaroo.

For Lucio it is not so much about the philosophy of the restaurant, but more a reflection of his passion for art. "Food and art for me is like the air that I breathe," says Galletto. "I grew up in the family restaurant in Italy where we had an art gallery, so it has always been in my blood. So it is very important for me personally and also I think for our customers as well. "The combination of great food, great service and great art on the walls is, in my view, one of the best dining experiences you can imagine." Australian Art Review

Environmental responsibility
Lucio's continues to promote sound environmental management policies throughout the restaurant by addressing the issues of waste reduction, recycling, water saving & energy efficient equipment & eco friendly supplies. The menu features organic, bio-dynamic and sustainable produce where available.



Home Food & Wine Group Bookings Books What's On About us Gift Voucher newsletter Employment Awards/reviews Send an email	About Us Owner Lucio Galletto OAM has been serving sophisticated Italian food to media and political heavyweights and artists (whose work lines the walls) for well over 25 years. He came to Australia from Liguria in 1977 from a family of restaurateurs, and has been continuing the family tradition of great hospitality ever since. Please click on this Ciccio link to see the website of the family restaurants in northern Italy. Lucio’s opened in Balmain in 1981 and two years later moved to the current site in Windsor St. In January 2010 Lucio's celebrated 27 years in Paddington. Lucio is a founding member,President and Treasurer of CIRA - Council of Italian Restaurants In Australia which is a non-profit association whose main aims are to promote partnerships with educational and training institutions, create synergies with cultural organizations; encourage research and publications on Italian food; and organize programs of Italian food scholarship. The CIRA cooking school opened mid 2008 and runs a regular program of demonstration classes and master classes led by Sydney's top Italian chefs (and restaurateurs) In 1999 Lucio published “The Art of Food at Lucio’s”, a runaway success with all 3 print runs sold out. Multi award winning book "Soffritto" (lived by Lucio Galletto, written by David Dale with photography by Paul Green) was published in November 2007 "Lucio's Ligurian Kitchen" a magnificent collection of Ligurian recipes went on sale November 2008 June 9 2008 Queen's Birthday Honours List - the Medal of the Order of Australia was awarded to Mr Lucio GALLETTO for service to the community through contributions as a restaurateur and author, and to the support of arts organisations. Lucio is very proud to have received this award. Download pdf article on his award written by his good friend David Dale for the Sydney Morning Herald CHEF Logan Campbell. New Zealand born Logan was born the youngest of five in a family where food mattered. His parents were both passionate about cooking. Logan’s father, also a chef, taught him exceptional butchering techniques and how to prepare a meal from paddock to plate, and he is a great supporter of sourcing local produce.Logan’s professional career began with an apprenticeship at Catalina, where the fine dining foundations were set. He quickly learned discipline and respect for high quality fresh ingredients and this led him to seek work in top Sydney kitchens with such luminaries as Danny Drinkwater and the highly regarded Peter Doyle. Logan moved to Lucio's in 2001, and by 2006 was appointed Head Chef. He leads a strong and loyal brigade and has bought his own deft touches to Lucio’s long-standing reputation. Logan is generous in sharing his knowledge beyond the restaurant and he regularly gives his time for charity cooking events as well as master classes in Sydney for CIRA and Simon Johnson. He is a passionate member of the community and a volunteer with the State Emergency Services. About the art. Lucio's restaurant, set in a corner terrace of leafy Paddington in Sydney, is perhaps Australia's most renowned 'art' restaurant and was recently named by The Independent as one of the top 5 restaurants in the world with art. The walls of Lucio's feature many leading contemporary Australian artists. "Over the years we have built an extensive collection of artists through the friendships that I have with them," says Galletto. These include John Olsen, John Coburn, Tim Storrier, Michael Johnson, John Beard, Fred Cress, Salvatore Zofrea, Martin Sharp, Garry Shead, Charles Blackman, Colin Lancely, Ken Johnson, Robert Juniper, David Larwill - and some younger ones such as Jason Benjamin and Luke Sciberras. Galletto professes it all started back in 1984 when he framed a scribble on the menu book by Sidney Nolan. So moved was Nolan that he presented Lucio with a painting. Since then another piece has passed into restaurant art folklore - John Olsen's doodle titled The day Lucio became an Australian which depicts a creature half Lucio, half kangaroo. For Lucio it is not so much about the philosophy of the restaurant, but more a reflection of his passion for art. "Food and art for me is like the air that I breathe," says Galletto. "I grew up in the family restaurant in Italy where we had an art gallery, so it has always been in my blood. So it is very important for me personally and also I think for our customers as well. "The combination of great food, great service and great art on the walls is, in my view, one of the best dining experiences you can imagine." Australian Art Review Environmental responsibility Lucio's continues to promote sound environmental management policies throughout the restaurant by addressing the issues of waste reduction, recycling, water saving & energy efficient equipment & eco friendly supplies. The menu features organic, bio-dynamic and sustainable produce where available.
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