Carmine Mari brings Italian soul to QT Newcastle
For Carmine Mari, food has always been more than sustenance – it’s a way of life. The newly appointed Executive Chef at QT Newcastle’s on-site restaurant, Jana, brings with him more than two decades of international experience, and deep connection to family, culture, and the joy of sharing meals.
Born and raised in Southern Italy, Carmine’s passion for food first sparked in his family’s pizzeria at just 12 years old. From there, he pursued formal training and refined his craft across Sardinia and northern Italy before curiosity carried him across the globe.
Landing in Australia with little English but unwavering determination, Carmine quickly carved out his place in Melbourne’s culinary scene. He rose through the ranks of highly regarded kitchens including Thirty Eight Chairs and the hatted Becco, where he played an instrumental role in securing a coveted Good Food Guide Hat.
When it comes to inspiration, Carmine is never far from the source.
“Newcastle City Farmers Market. Wandering through the stalls, talking to growers, seeing what is fresh – it’s a chef’s playground,” Carmine said.
This passion for produce shapes not only what he brings to the plate but also how he connects with the community. Guests will often find Carmine out of the kitchen and at the table, speaking with diners about everything from their favourite dishes to their childhood memories.
His love of Italian cuisine runs in his veins, describing it as the best way to express both himself and his cultural background. Comfort dishes hold a special place in his heart – his mother’s vitello tonnato or his aunt’s baked pasta are flavours that instantly transport him home.
When cooking at home though, Carmine delights in preparing classics for his wife including spaghetti aglio e olio, linguine allo scoglio, or snapper all’acqua pazza.
And while his menus change with the seasons, one thing remains a constant – duck. A dish he has carried with him from restaurant to restaurant, it’s always aged for two to three weeks and paired with whatever produce is best at the time.
Carmine’s influences span from chef Andrew McConnell of Supernormal and Cumulus Inc. in Melbourne and Massimo Bottura of Osteria Francescana in Italy. But perhaps, Carmine’s biggest inspiration comes from the act of dining itself – choosing travel destinations not for their landmarks but for their restaurants.
Taking on the role at QT Newcastle, Carmine is bringing more than just technique and experience. He’s bringing a philosophy rooted in family, warmth, and connection. He wants every guest to feel like they’re enjoying a meal at home – somewhere they feel comfortable, welcomed, and cared for.
His vision for Jana is not only about food but about atmosphere, conversation, and creating moments that linger well beyond the last bite.
