Sydney restaurant Bottega Coco has announced two new culinary talents are now running the kitchen.

The Barangaroo Italian eatery is now headed up by Executive Chef Dario Nencioni, who has been working in restaurants for the past 15 years, specialising in Italian cuisine.

The Tuscan-born chef moved to Australia in 2016, joining the team at Commissary by Chiosco in Mosman before moving to Bottega Coco.

“The essence of Italian cuisine lies in its simplicity and respect for ingredients,” he says.

“My mission at Bottega Coco is to weave this philosophy with the exceptional produce Australia offers, presenting dishes that tell a story of journey and discovery.”

Valentina Mora has taken on the role of head pastry chef and will steadily revise the venue’s offering to showcase authentic Italian desserts made with seasonal produce.

“From revisiting the classic tiramisu to introducing innovative dessert concepts, our aim is to delight and surprise our guests, making each visit unforgettable,” she says.

Bottega Coco opened in 2023, taking over the former Bel & Brio space in the heart of Barangaroo.

The venue is open Tuesday to Sunday.