Making a name for yourself in the cheffing and restaurant industry is hard work. With the staggering majority of chefs employed in the country being male, the mother–daughter duo that created Table 426 are proving that women can hold their own in the male dominated industry.
Marisa Tatangelo-Ferri and Nataly Sanchez-Tatangelo reopened their Wollongong restaurant Table 426 in January of this year after extensive renovations. The co-head chefs are striving to make their new business “Wollongong’s Best Restaurant” and so far they’re breaking ground in the fine dining scene. With their fresh take on modern Australian cuisine and their passion for locally sourced produce they’re creating more than just delicious meals.
“Food is a companion to smiles, laughter and good conversation. This is our goal. To share with you what we love and enjoy most about life. Highlighting Australian produce and cuisine.”
Table 426 prides themselves on their quality. And it shows. Their use of fresh local produce is the cornerstone of their food philosophy. The restaurant sources all of their products from Australian farmers, travelling to Sydney produce market every week to pick the best seasonal ingredients.
“We think it’s really important for businesses to support our Aussie farmers and even more importantly, local communities.”
Apart from their fresh food philosophy, Table 426 is also a big supporter and promoter of other local businesses.
“The beer and cider we have on tap here are all sourced from businesses that are Australian owned and operated. Our boutique golden ale is actually brewed and distributed from a small brewery in Kiera Street called 5 Barrels Brewing and our apple cider is from a family brewing company in the Hunter Valley. The Tilse’s family orchard, Omidale Brook Estate, has been in the family since 1916.”
The restaurant also features a huge selection of quality and nationally acclaimed wines, such as a variety from the South Australian Barossa region. Table 426 recently partnered with Lou Miranda Estate for Taste the Barossa, an evening of well-crafted food and paired Australian wines.
Apart from quality ingredients, Table 426 aims to create a sophisticated (yet relaxed) fine dining atmosphere. From their live piano bar every Friday and Saturday night to their extensive list of fine spirits and cocktails they cater for every taste. Young and old.
“We put so much effort into making sure all of our customers enjoy their time here,” Nataly explains. “We’re a family at Table 426 and every person who walks through our door is treated like they’re our most important customers.”
And the staff reflect that attitude in their service. Even Nataly’s older brother works as the restaurants’ host, making sure every customer feels like they’re part of the family vibe. “We try our hardest to remember everyone that dines with us,” says one staff member Kimberly Reid. “We want to be able to say ‘welcome back!’ and make sure the customer knows we appreciate them supporting the business.”
As for the chefs behind the name, both ladies are already highly accomplished in their own rights with their family’s passion for cooking going back generations. Speaking to the ladies you get the impression that they are entirely in their element.
“My Nona and Mum are both big influences for me. I really started helping Mum in the kitchen when I was about 14”, Nataly explains. “Nona is 78 now and still comes and helps us cook and prepare.”
Nona Ferri is the epitome of sweet Italian grandma. Not only does she still help her daughter and granddaughter in the kitchen she also has one of the best tended gardens in the Illawarra.
“You cannot make good food without good ingredients!” One motto that all three women agree on. Table 426’s Mediterranean-Australian fusion of flavours comes from Marisa and Nataly’s Italian and Spanish background which is highlighted by their sophisticated a la carte menu. One aspect that contributes so much to the restaurants’ masterful execution of flavours is the use of traditional family recipes passed down from generation to generation. It’s these secrets that form the backbone of their unique take on modern Australian cuisine.
“We moved to Spain when I was around eight-years-old and Mum began working at the Caleta Hotel in Gibraltar. It was huge. There was four different dining areas that could accommodate hundreds of people but it could be pretty dangerous with their old grills.”
“I’ve had so many burns and cuts I can’t remember,” Marisa has a bandage on her arm from a burn the previous day. “Some have been worse than others but I love what I do. It’s a lot of hard work being in this industry; I’m almost 50 and it’s not as easy as it used to be.”
It was at this hotel that Marisa became Gibraltar’s first female head chef with the four dining areas within the palace under her very capable hands.
After living in Spain for almost ten years the family returned to Australia in order for Nataly and her older brother Jonmarco to complete their schooling. While Marisa worked in well-known establishments in and around Wollongong such as Panorama House and The Lagoon, Nataly traveled to the United Kingdom to take up a position at Jamie Oliver’s Central London restaurant. Working with the guidance and expertise of Matthew Burgess for just over a year, Nataly bought back to Australia a new passion for fresh, flavoursome food.
Along with her partner, Jasmine Bruce, Nataly began her first business at Wiseman Park bowling club opening up their own bistro style restaurant. These days, Nataly and Jasmine both run and manage Black Salt Brasserie in Figtree, taking on active roles at both businesses.
“It can be really hard sometimes. Getting up at three-in-the-morning to pick up produce and having to come back and work until eleven at night. It really takes it out of you.”
Jasmine and Nataly’s relationship is one of mutual admiration and support. Not only have the pair managed to create two successful restaurants in Wollongong they are also proud advocates for women in business, with both restaurants being recognised and highly commended by the Illawarra Women in Business group.
The couple are also about to start an exciting new chapter of their life with Jasmine and Nataly expecting the birth of their daughter in mid-October. The long awaited arrival of Alexia-Rose has only seemed to have increased their drive to succeed and their admiration for one another.
“It has been one of the hardest years in business as well but Nataly’s drive, passion, dedication and devotion, without need for recognition or a spot light, is unlike anyone I have ever seen. She is completely selfless. I watch you now running around putting your heart and soul into everything including the businesses, me and Alexia. You are truly an inspiration.”
Marisa is just as excited for the arrival of her first granddaughter as her parents are. “They’ll have to bring her into the restaurant so I can give her a cuddle between cooking for all our wonderful customers,” she laughs.
With their huge amount of family and community support, Marisa, Nataly and Jasmine hope to push the business even further and become a well-known restaurant throughout Australia.
“I want our restaurant to be the best in Wollongong. I’d love nothing more than to receive a Chef’s Hat. Especially if it’s working alongside my mum."
