Sydney plumber’s culinary crusade: A new restaurant in old Elton John haunt

Fed up with the overpaying for “crap food”, Anthony Alafaci downed his tradie tools and drew on his Italian love of food to opening Divino Osteria in the iconic former Sebel Townhouse.

Plumber-turned-restaurateur Anthony Alafaci (left) with head chef Andrea Di Stefano at Divino Osteria. Picture: Supplied.

A plumber-turned-restaurateur has opened his first restaurant among the storied walls of the former Sebel Townhouse Hotel, where legends like Elton John and David Bowie have stayed.

Anthony Alafaci has been a plumber by trade for more than 30 years, and still runs his commercial plumbing business which boasts more than 500 employees.

But after years of going to business lunches, discouraged by Sydney’s food scene, he decided to do something about it.

“I was sick of going to lunch and paying a stupid amount of money for crap food,” he told Kitchen Confidential.

Coming from an Italian family where food has been at the heart of every gathering, he knew there was a way to do Italian cooking that was cost-effective.

He leapt at the chance to lease the space below the former Sebel Townhouse at Elizabeth Bay, which had been occupied by Barry McDonald’s Bar Grazie, deciding to follow his dream to open own restaurant: Divino Osteria.

Divino Osteria aims to provide tasty Italian food at reasonable prices. Picture: Supplied.

The site was the iconic location where Elton John has his wedding reception to Renate Blauel in 1984.

Now the hotel is private apartments, with the restaurant on the floor.

“I’ve actually wanted to open a restaurant 18 years ago, but my Dad suggested I stick to plumbing,” joked Alafaci.

While he can’t believe he’s working in the same place his favourite band, Dire Straits, used to stay, “this felt like the right place and right time to give it a go”.

“Divino Osteria was born out of a love for Southern Italian food, community, and creating a space where people could come together. It’s about the magic that happens when good authentic food meets good company,” he said.

He hasn’t been put off by the challenging cost of living business climate, which has seen even seasoned hospitality professionals close their doors.

Instead, he thinks having no experience in the industry is a bonus.

“I’m not poisoned with any preconceived ideas,” he says.

“And at the end of the day, what we are doing is simple. It’s creating tasty food that is cost effective.”

Alafaci has employed head chef Andrea Di Stefano, who has cooked at both home-style Sicilian venues as well as Michelin-starred kitchens.

The menu focuses on handmade pasta, stone-baked pizza and slow cooked sauces.

It’s won the hearts of Italians, with Italian pop group Ricchi e Poveri stopping by when they were performing in Sydney recently.

Trying to find staff has been a challenge, unlike in trades.

“I didn’t realise how much staff moved around. That’s the biggest challenge,” he said.

“In plumbing, we have an average tenure of 10 years. In the restaurant business it’s more like 10 days.”

While Alafaci isn’t planning of leaving the plumbing business anytime soon, he’s already making plans to open another restaurant.