Energy, community, and a sense of fun have always been the heartbeat of Si Paradiso.
Now, with a fresh kitchen line-up led by Head Chef Larissa Goncalves—who started her journey at Si Paradiso as a kitchen hand and worked her way to the top—and Group Consulting Chef—and Noma Alumni—Ben Ing, that spirit remains strong. Originally from Brazil, Larissa brings her heritage to the kitchen, shaping a menu that blends Italian roots with seasonal creativity, Brazilian flourishes, and a fearless, collaborative energy.
We sat down with Larissa and Ben to talk about what’s new, what’s the same, and why the best is yet to come.
Energy, community, and a sense of fun have always been central to Si Paradiso. Can we still expect that from the menu?
Larissa Goncalves (LG): I think the same energy is still here but it’s all new and fresh. So I think that while the experience is still very much the same, the vibe inside and outside is new and exciting.
Ben Ing (BI): It’s new for me as well. I’ve been coming to see the group’s venues for a while now, even when I was only visiting from Europe, I’d go to El Grotto and come here to Si Paradiso. It’s always been a party, it’s always energetic, and that energy, like Larissa said, is still there with the new faces and with the new blood. And it’s really cool to see that in the talent.
Si Paradiso leaned heavily Italian when it first opened. With your diverse backgrounds, should we expect something new?
LG: No, it still feels very Italian, with a little bit of influence from my roots. There are some things on the menu—like the leek with the heart of palms—where you will see some of my Brazilian heritage come through, but for the most part, it’s definitely Italian.
And Ben, you’re known for hyper-seasonal cooking and fermentation, is that something we can expect to see on the menu?
BI: I think so. Hyper-seasonal cooking because I just want to use the best of what’s in season. And that definitely influences the menu here—taking trips out to the markets, getting the chefs familiar with the local producers, and talking about what’s in the garden. It’s a relationship that needs to be built. We go to Subi Farmers Markets, we’ve been to Manning Markets a few times, as well as the markets at Found in Byford.
BI: With regards to fermentation, I want to see it more as preservation, because fermentation can get really technical. There are so many wild fermentation techniques out there, and we don’t necessarily have the space or room for that, but preserving the seasons with different techniques such as juicing, freezing and pickling so we can use produce when it’s not in season is definitely something that I lean heavily on, and I think it adds to the menu.
Are there any favourite producers that you’re both loving at the moment?
BI: It’s no secret that La Delizia is a great producer within the community. Being Italian, we love their fresh mozzarella and fior di latte. I can call the owner, Dom, any time, and he drops off samples and drops off wine to try too—people like that are really supporting us on the Italian side of things.
LG: Most of the suppliers we have now, we’ve had for a while. We have really good relationships with them, and they provide us with great produce, and La Delizia is most certainly one of them.
Are there any must-order dishes on the new menu?
LG: The kingfish crudo with pomegranate and biquinho pepper—which can be translated to little beak chilli. It’s pickled, it’s Brazilian, it’s very good. There’s also the lobster crespelle, which we make with Chu Bakery’s croissant dough, so that is a must-try. The polenta is great, and the leek with the heart of the palm is one of my favourites. And lastly, I would say order the Concertina—it’s like lasagna but shaped a little bit differently.
You are both at different points in your careers. How does that shape the way you work together?
LG: Because I’m starting in the Head Chef role, Ben has helped me to think outside the box, to be creative, and encouraged me to try things on my own, but I can also call him up and chat through something when I’m not sure.
BI: Yeah, we’re definitely at different stages in our careers and by no stretch is it the end of my career. But Larissa does challenge me—we’re constantly learning from our peers and colleagues, and it’s exciting to see different angles and points of view. I’ve never been to Brazil, but when I worked at Noma, there were about 25 different nationalities on the team, and it would be so interesting to talk to people about food culture, where they’re from, how they grew up, and sharing dishes from their cultures. So it’s really exciting to see that new angle for me.
BI: We challenge each other to be spontaneous, to not overthink and to just go for it. It might not work at first, but we make tweaks, changes and tests, we taste a few things, we make some notes. Next thing I know, it’s on the menu, and it’s vibrant, it’s energetic, it’s got that vibe to it that really feels like Si Paradiso.
Larissa, you’ve grown with the venue from Kitchen Hand to Head Chef. What are the biggest changes you’ve seen, and how are you pushing into new territory?
LG: I’ve seen so many changes. I’ve worked under both Pauls (Paul Bentley and Paul Greenham), then Emily Jones as well as another two head chefs—so I’ve seen a lot of change. But beautiful ones. And this new step is a special change as well. I’m pushing Si Paradiso to new territories with my background and trying to grow and learn more myself.
How has that journey to Head Chef shaped the way you want to lead the kitchen?
LG: There was one moment when I was talking to my brother Marcos (Group General Manager), when I was a little down, and he said to me that you can always learn from your leaders—whether it’s good and not so good. So that’s how I’m shaping myself—through the experiences I have had and thinking about what I want to see.
LG: I want my kitchen to have a great culture. To make it lighter for my team and to help them be freely creative. I want to hear everyone out. That’s what I’m working towards—making sure they feel like they are actually part of it and not just coming in and being told what is happening.
Talent retention is a challenge facing the industry, especially among emerging chefs. How do you see that playing out?
LG: I was very lucky because I got to start in a place that has a good culture and great leaders. I’ve had people supporting me all these years. But it is a challenge. I think it comes down to finding the right venue.
BI: It’s tough across the board to retain talent, but with Larissa’s story, it speaks to the foundation of the group, where we can see talent and really empower them. We can see people who are up for the hard work, up for learning, making mistakes, thriving under pressure, working late hours, long hours and sacrificing some of their personal life. That’s all part of it, you know, I think that part of the hospitality industry will never go away, and not everyone is built for it. But when we see that kind of talent, we really gravitate towards them.
Ben, you’ve worked in some of the world’s most acclaimed kitchens. How does the Perth dining scene compare on an international scale?
BI: It’s changed so much since the first time I came to Perth around 2017. I didn’t know much. We went to Lulu’s, which is an establishment. Amazing pasta, amazing people—Joel and now James. It’s changed in that a lot of people are staying in Perth, I guess. Paul (Bentley) came back after COVID, and so did I, and it’s breathing a lot of creativity. A lot of talented chefs are doing cool new things. Take Angelwood Pies, for example.
BI: Coming back and seeing this evolution is really refreshing, and every time we come up to Perth, we feel the energy. And then the collaborations—I haven’t seen this many in a long time. People are coming together, there’s so much creativity and talent, and I think it’s trending in that direction.
What drew you to Si Paradiso, and what excites you about this new adventure?
BI: It’s the passion and energy of the venue here that has always attracted me. And it’s exciting to work with younger chefs and people who are in new positions, like Larissa, who have that sort of fabric within them to want to push the limits and think outside the box.
Now that you’re in more of a mentoring oversight role, who do you continue to learn from and what keeps you creatively excited and inspired?
BI: It’s a challenge. Working as a mentor and in a leadership role challenges me because it’s still new. It’s a role that I’m trying to be the best at. I’ve been a line cook and I’ve done lots of cooking over the past 20 plus years, but this role is new. It’s a different city, it’s a different venue, and I’m working with new people.
BI: I learn every day from different avenues. I love reading and still collect cookbooks, and I also watch videos. 90% of my day, I’m thinking about food, and I’m thinking about the industry—I’m living it.
Any great cookbooks you’re loving at the moment?
BI: I just bought A Table at Le Cirque, which was a New York City restaurant in the ’70s. It was open for 40 years and was a hospitality icon. Subiaco Bookshop has a great collection.
What’s on the cards for Alberta’s at the moment?
BI: We use Alberta’s essentially as a licensed commercial prep kitchen. It’s been holding some of my preserves and inventory that I use at different events.
And how do you balance your time between Busselton and Perth?
BI: I split my months and spend two weeks of every month in Perth. There’s so much going on, so it’s tough to really create momentum each time I’m here, so I rely heavily on Larissa and the other head chefs of the group to continue that momentum. Larissa has been excelling in following up when needed, and I feel like I’ve given her the tools to charge on and run with it.
How do you see the relationship between Alberta’s and Si Paradiso evolving?
BI: We’re constantly working on how we can do better. And what does that look like? I’m not sure yet, but I think it’s just a good fit, and I’m loving working with the group.
After more of the latest from Perth’s dining scene? Explore our guide to the best new restaurant openings this year.