Restaurateur Simon Best is owner of the famed Augello’s restaurant at Mooloolaba on the Queensland Sunshine Coast and has notched up two consecutive wins of the Global Pizza & Pasta Challenge.
Simon has built Augello's reputation on the use of innovative pizza toppings, such as his winning entry for the 2010 Global Pizza & Pasta Challenge - home-made salsa verde over a parmesan and dill-infused pizza base, topped with baby spinach, hot smoked salmon and salmon caviar drizzled with caper and lemon mayonnaise.
This was followed up in 2012 with a pizza version of a sushi roll - a nori roll style pizza base made by blending black and white sesame seeds through the dough, topped with avocado, seasoning and Perfect Italiano Mozzarella. Once out of the oven, it was topped with salsa made from strawberries, mango, red onion, chilli and coriander, local Mooloolaba tuna (just seared, raw on the inside), wasabi aoli and pickled ginger.
In addition to his ongoing commitment to reimagining pizza's potential, Simon is an outspoken advocate of the benefits of fresh seasonal produce and the importance of menu consistency, ensuring the customer is never disappointed.
Simon Best new
Simon Best of Augello's

Masterchef Theo Kalogeracos has created a long list of award-winning pizzas such as the Pisagne (a lasagne style pizza with bolognaise sauce, pasta sheets and parmesan cheese) and Chocolate Mud Honey (chocolate mud cake, honey, chocolate sauce and white, milk and dark chocolate buttons with icing sugar).

Named 2010 World Champion Pizza Maker at the Las Vegas Pizza Show, Theo's awards also include the 2006 Winner of the Las Vegas Italian Chef Wars and the 2003 Australian winner of Dairy Farmers Best of the Best Pizza Challenge. Theo also won won Best of the Best Pizzaiolo at the International Pizza Expo 2013 in Las Vegas.

Theo credits his Greek heritage, multicultural family influences, training as a baker and pastry chef, strong work ethic and Italian mentor Caesar Saraceni for his successful pizza creations.

Theo's philosophy for successful pizzamaking is "it's about using quality, fresh produce and developing new flavours."
Theo Kalogeracos
Award-winning pizzamaker Theo Kalogeracos