From an olive oil judge to being labeled ‘best risotto chef outside Italy’, Simon Humble really should have been based in Italy. Thankfully for Melbourne’s diners he isn’t, and we are all the more fortunate for his passion for Italian cuisine.

Though Simon Humble’s chefing career began in the most traditional of Melbourne French restaurants, the famous Maxim’s, Simon soon developed a healthy obsession of Italian food. Working at some of Melbourne’s best known Italian restaurants – Café e Cucina, Il Bacaro and of course, Scusami at Southgate – these establishments built their reputations around Simon’s cooking – achieving 3 hat recognition by Australia’s restaurant critics. After 7 years at Scusami, Simon has ventured into his own business – TUTTO BENE – based Mid-level in Southgate.

Being a student of everything Italian, Simon has traveled to Italy every year for the past nine. Travelling all over Italy, he spends time with the artisan producers, working in many restaurants from Michelan Star to the simplest of trattoria’s, attending cooking classes held by high profile chefs as well as the odd truffle hunt.

Simon has earned a deserved reputation as Melbourne’s master risotto chef. He received the silver award at the World Intercontinental Risotto competition, held in 1999 in Italy. Antonio Carluccio announced him the Risotto King of Australia and he has won a multitude of competitions and awards for his cooking.

He even cooked for the Italian president, the only Australian Chef privileged to do so on the President’s visit to Australia in 1998, in the same year winning the global award “Insegna Italiano Ristorante” in Rome for Simon’s committment to authentic Italian cuisine

Simon describes the basic tenants of Italian cuisine as Simplicity, Authenticity & Quality produce. He sums up his own food style not as innovative, but as a respectful deviation or a modern traditionalism, where he works with established knowledge to create something new. A combination of choice Italian produce with the very best Australian raw products is what he preaches via his menu.

When Simon returned from Italy one year and discovered the peppery wild rocket he loved so much wasn’t available here, he went back to Italy and sourced the appropriate seeds. Back in Melbourne he convinced a local grower to plant the seeds, and its demand surely followed.
The well covered success of TUTTO BENE’s own label range of extra virgin olive oil and chianti vinegar was developed entirely under his guidance.

Simon is in constant demand as guest chef around Australia and internationally. He was a guest chef at the World Gourmet Summit in Singapore in April 04. As the Australian Dairy Corporation has trained Simon in Cheese judging, he is a regular on their judging panel.

Promotional media appearances have included:


• Channel Seven’s ‘Discover’
• a television commercial for an Australian-icon food brand
• Riverina Food Festival in 2001
• Melbourne Food & Wine Festival Master class
• Channel Nine’s “Fresh”
• Channel Ten & Foxtel’s “Huey’s Cooking Adventures”
• Melbourne’s Radio 3AK – regular segment
• Good Morning Australia – demonstrations in 2004 & 2005
• Dave Erkerts “Culinary Travels” in the USA.
• Good Food and Wine Show – 2004 / 2005

Other media articles have been featured in:


• Australian Table
• The Age - Epicure & Sunday Magazine
• Herald Sun
• Qantas and Singapore airline in-flight magazines
• A Japanese top selling travel magazine
• Melbourne Weekly Magazine & Bayside magazine
• Italy Down Under – a regular contributor
• Melbourne’s “Style in the City” – bi-monthly article contributor
• Gourmet Traveller


With the opening of TUTTO BENE in November 2004, Simon continues his well-deserved reputation of serving impeccable Italian food, but in a simpler surrounding – “casual enough to be a daily weakness yet serving food that is smart enough to impress visiting friends from the Harbour City” (as reviewed in Melbourne Weekly Bayside – Feb 05)

TUTTO BENE is Melbourne’s first risottoria – with over 15 risotti on the menu, the servings are ideal for a pre or post theatre bite and for combining with other dishes on the menu. Favourably reviewed by Matt Preston, Michael Harden, Stephen Downes, Bob Hart & John Lethlean in Jan / Feb 2005, Simon’s regular customers are able to taste all their classic favourites, including the Al Presidente risotto as well as exciting new seasonal dishes.

Also at TUTTO BENE, a small GELATERIA, adjacent to the main restaurant, produces artisan quality gelati, made on site at Southgate. Listed as one of the top ten gelateria’s within Australia in February’s Gourmet Traveller, Simon’s reputation for using only the best seasonal produce has been translated into this most traditional of Italian deserts.

Expanding on the theme, there is a line of products under the TUTTO BENE label – Red & White wines, Sparkling wine, Reduced balsamic vinegar and Simon’s well known Robust and Delicate Extra Virgin Olive Oils

TUTTO BENE – translates to “everything’s good” – building on Simon’s unique identity and showcasing the best Italian produce in a traditional eatery style, matched with panoramic views of Melbourne’s city skyline.