Chef Jon Pizzeria & Bistro sparks up its woodfired oven in Kenmore
If you’ve caught the scent of freshly woodfired pizza dough wafting along Wongabel Street recently, you’ve detected the aroma of brand-new Italian-inspired eatery Chef Jon Pizzeria & Bistro. This charming chow spot is serving classic Italian fare with a few Mediterranean influences in the mix.
Those that have attended a private event or function in Brisbane’s west in the last few years will likely recognise the name Chef Jon.
The mobile catering specialist has carved out a loyal following across the city ever since the rolling restrictions of COVID-19 forced chef Jon Ozcan to close his long-running restaurant and get the wheels turning on a gourmet food truck equipped with portable Piccolo pizza ovens.
And while the catering business has proven to be financially fruitful for Jon, the urge to return to the restaurant world – and the buzz of a high-paced kitchen – never lessened in intensity.
“I come from busy kitchens,” says Jon. “I’m one of those old-school chefs – you know, I like the sweat, stress and the rush. So I always had the itch. If you’re a chef, you love what you do.”
Over the past few years, Jon – a Jindalee local – kept his ear to the ground, keeping tabs on vacant spaces across Brisbane’s western suburbs until the perfect spot manifested over in Kenmore.
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The Wongabel Street site, previously home to Pizzeria Violetta, was ideal for Jon’s purposes. With Violetta’s imported Stefano Ferrara Forno woodfired oven still anchoring the kitchen, Jon had everything he needed to plug and play.
“I was looking for a small pizzeria near where I live – I wanted to stay local,” recalls Jon. “This place became available around Christmas. It used to be loved by the locals and the owner decided to just sell it – we came to a deal and then it all happened.”
After a quick cosmetic refresh, Chef Jon Pizzeria & Bistro was ready for the public. Jon and his team have used the restaurant’s oven, built in Naples for Neapolitan-style pizzas, as a launchpad for the venue’s personality. There’s references to Naples across the venue, including a mural of legendary football player Diego Maradona, set against an aesthetic backdrop of charcoal and white.
“We wanted a bit of modern touch, but still rustic,” explains Jon. “Somewhere between casual and smart dining.”
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Chef Jon’s fare blends Italian recipes with some Mediterranean influences. Jon, who is Turkish and has a Bosnian background, has ensured a cross-pollination of flavours across the restaurant’s menu.
“We’re not a hundred percent Italian – we like mixing and infusing little bits and pieces from the areas that we live,” says Jon. “It all comes from my character, cooking skills and history.”
Chef Jon’s menu features hand-stretched and woodfired Neapolitan pizzas, topped with an array of premium ingredients.
“It’s a three-day fermented dough made with Italian products, double-zero flour and all that,” says Jon. “We’re trying different techniques with poolish and direct dough – we just love playing in the kitchen.”
You’ll find classic pizzas like margherita, diavola, quatro formaggi and pepperoni pizzas, as well as Chef Jon signatures crowned with prosciutto and basil pesto, pork-and-fennel mince, pancetta and baked potato, dry-aged wagyu bresaola and porcini mushrooms, and spicy ‘nduja with honey.
The rest of the restaurant’s menu includes Turkish-inspired mezze platters with woodfired focaccia, arancini, burrata with black-truffle puree, bruschetta, pork-and-beef meatballs, and lasagne alla bolognese, as well as desserts like baklava cannoli and house-made tiramisu. On the beverage front, Chef Jon pours wines from Italy, Australia and New Zealand, with cocktails to be introduced to the range soon.
While the food truck is still operational, Kenmore locals no longer need to wait for an event invite to get their Chef Jon fix. Head to The Directory for operating hours, contact details and other important info.