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Flour & Fire provides you with the most authentic Italian private dinner experience. Valerio Fantinelli — personal chef — has a passion for traditional methods and home-made food. As well as baking his own bread and making his own cured meats and cheese, he works with the best ingredients from his own garden or WA local producers. He welcomes you in a special alfresco dining room that he built with his own hands using natural materials such as limestone, volcanic rocks from Italy and recycled wood to create an interactive dining experience full of character and history.



Locally grown and source ingredients

Home-made Italian delicacies

2 menu option

A unique experience

BYO only

Tradition & History


Valerio was born in Pescara, Italy. Food was always an integral part of his culture, growing up with a strong connection to cooking traditions of Italy. He started working as a pizza chef at age 15 in a few restaurants in his home region of Abruzzo.

His search for new adventures took him to Australia in 1999, where he kept on building his experience between Perth and Sydney, where he catered for ABC Studios and Fox Studios. Valerio was part of the Slow Food Committee in Perth, and a chef delegate for Terra Madre in 2012. Valerio worked in different venues and events, such as Kunnunura Ord Valley Muster, Taste of Great Southern, Truffle kerfuffle, Taste of the Kimberley and The Gascoyne Food Festival. 

In 2015, his love for artisanal food making and cooking with fire came to fruition with Flour & Fire, his own business, where he focuses on bringing to the plate the flavours of his tradition using ancient methods and equipment with the best of local seasonal produce.

Valerio built an alfresco dining room using recycled and natural materials, where he hosts private dinners offering degustation menus designed seasonally to tell the story of his culture, in Fremantle area.


Dinner Experience
8 course  sharing  banquet
BYO only

Price on request

Dinner Experience
12 course degustation
BYO only

Price on request

We will only accept bookings made via email.

Dinners available on Friday and Saturday nights only, 6:30 to 10:30 sharp.

Groups bookings only. 6 guests minimum – 12 guests maximum (over 18 only).