Carmine Mari

With an instinctive approach rooted in tradition, Carmine Mari, Executive Chef of Jana Restaurant & Bar, brings a quiet confidence and soulful simplicity to the kitchen, one forged in southern Italy and refined in the heart of Melbourne’s dining scene. A native of Eboli, in the province of Salerno, Carmine’s culinary path began at age 11 in his family’s local pizzeria. Early exposure to traditional Italian cooking, paired with a strong work ethic instilled by his father, fostered a deep respect for quality ingredients and timeless technique.

After formal culinary training and formative stints across Sardinia and northern Italy, Carmine made the bold move to Australia. Arriving in Melbourne with little English and a handwritten address, he quickly found his footing, rising through the ranks at 38 Chairs and hatted institution Becco, where he was appointed Head Chef and helped retain The Good Food Guide Hat. Carmine later joined QT Melbourne as Chef de Cuisine at Pascale Bar & Grill, leading the kitchen with bold Mediterranean flair and an affinity for woodfire cooking and hand-crafted pasta.

Now at the helm of Jana, Carmine’s philosophy remains grounded in simplicity, generosity, and ingredient-led cooking. His menus celebrate bold, honest flavours grounded in Italian fundamentals; garlic, olive oil, fennel seed, and flour.

When not in the kitchen, he’s riding his motorbike, dining with his wife, or embracing the slower pace of life in the Steel City. A place that, like his food, feels close, connected, and full of soul.