Chef's Profile
Andre Volpe - Head Chef

I was born in Livorno (Tuscany Region - Italy) thirty seven years ago. I attended the studies at ITI (Aeronautics Constructions) and for twenty years played basketball.

My first experience with the Restaurant started at sixteen years old working at “Five Stars Hotel” in Viareggio as “comi” of the dining room. From there in the same time, started my long, loved cooking profession that gave me the opportunity to work in various Restaurants where I met famous professional’s chefs that made me grow and more mature that gave me stimulus to go on with more confidence. I still remember the summer seasons where I was working at the most beautiful island holiday resorts like the Elba & Giglio and then Argentario, in the very hot days, closed in the kitchen washing pots and cleaning fishes and of course.

Suddenly, one day I have decided to open a Boutique and I did that, but after five years, missing cooking to much. So I went back to loved profession and I have worked at Pineta Restaurant (One Star Michelin) in Bibbona (Livorna), where I could have the most useful new experience with the new creative and express cooking with top quality ingredients. Working at Pineta Restaurant, I had also the opportunity to learn to make fresh “Pasta” and cooking venison. After four years of hard work I had the first important offer to work “Chef” in one of the most beautiful restaurant along the beach where I remained for two years. Then, to have another experience and to improve myself I went to work in Siena by Antonio Restaurant (Two Stars Michelin).

Following my instinct after six months, I landed in Palermo (Sicily) at Sant’Andrea Restaurant where you could taste the real Mediterranean Kitchen. Then after a year pushed by my desire to have another interesting experience, I moved to the beautiful Spain in the City of Granada, where I worked at Restaurant Gondoliere and in the City of Cadiz at Casanova Restaurant. Unfortunately, I was missing my Tuscany then I went back in Livorno where I worked as a Chef at a very famous restaurant Zenzero. After that experience I moved to Pisa working at La Grotta Restaurant where I had wonderful experience as chef at Spianate Restaurant in Castiglioncello where I remained for a year.

Finally, I received the most important and stimulating offer by Olympic Champion, Mr. Aldo Montano of Rome, to be a chef for his new restaurant “0586”, where we had great success. Suddenly I met Mr. Mario Carrara owner of two notorious restaurants in Roma that made me an offer that I could not refuse to be a chef in his new restaurant Meloncino in Cape Town. On October 2007 arrived in Cape Town and it was love at first sight. My specialities are Seafood, especially the famous Fish Soup in Italy “Cacciucco” and all other fish plates, Tuscany tradition. Last, but not the least, the Confectioner in Italian tradition.

Luciano Monsilio - Sous Chef

I was born in Rome on April 18, 1984. I spent my youth between playing soccer and my granny’s and aunty’s kitchen. My love for cooking and profession started at the age of fourteen when I decided to attend The Hotel School - Pellegrino Aretusi in Rome. After five year I wasn a Certified Chef - First Level and obtained a Diploma as Technician of the Hotel Services. At the age of nineteen, after finishing the above mentioned school and working part-time, I had the first serious chance to work full time in the Hotel Miralago (Castel Gandolfo - near Rome) as Assistant to the Chef. After a year I was called by an important restaurant in Rome and I was appointed as Assistant tot the Chef and after nine months I was named head chef: Considering the age (20) I was very proud of my achievement.

Then, as for my character and personality, I was looking for something more challenging and consequently, after nine months I decided to move around to various restaurants and catering companies where I had the opportunity to meet the following,. Very imported chefs:

- Nabil Hagiasn - Chef of the restaurant Roscioli in Rome
- Andrea Dolciotti (Prof) - Kitchen School A Tavola Con lo Chef
- Caludio Morisco - Chef of the Super Club in Rome

All three of them have been very important for my career, giving me their full support and advices. In fact, suddenly, I was called by Mr Alessandro Roscioli, owner of one of the best restaurants in Rome (Rscioli) and Top Wine Cellar in Italy. This opportunity was the best that could have happened to me, for my professional career because working for Roscilo I had also the cance to do some stages with the best restaurants in Italy (Uilissi - Two Stars by Michelin and L’Arcangelo). In the above experiences I had the privilege to meet the “Greatest Chef in Italy” - Fulvio Rerangelini considered 12th in the world.

Now I am in South Africa, new challenge and experience and you can find me at the restaurant - Meloncino in the Waterfront Cape Town.

I almost forgot to mention that once I was asked what is my specialty and simply said that if one love the “profession” should be not only a good chef but also a good cook!!, capable to de everything in the same time. One of my great teacher and great chef said, “The difficulty is to make the simple things...”

Roberto di Raffaele - Pasta/Bakery Chef

Born in North-Western Italy, I have been interested in cooking since I was a schoolchild. I remember looking at my father preparing the special meal for the festive day or sometime, helping my mother in the making of fresh fettuccine or gnocchi or agnolotti, stuffed fresh pasta typical of Torino, my birth place.

Later, working for Barilla, Italy’s leader in the pasta market, I had a chance to develop my knowledge and interest in the food market.

I also had a possibility to work in many regions of the country, from Sicily to Puglia to Tuscany and finally to Emilia Romagna, where I have been living for over 20 years. Since moving to South Africa in 1992, I have been in the restaurant industry, focusing on the Italian cuisine, with particular attention to the preparation of all kinds of typical Italian fresh pasta, plain and stuffed: Tagliatelle, Lasagna, Fettuccine, Ravioli, Tortellini, Panzerotti, Malfatti, Pansotti...

I have been with the Meloncino team since the opening in November 2007, working at the preparation of the many kinds of typical fresh pasta we use for the daily operation of the restaurant.

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Contact Us
Victoria Wharf Shopping Centre, Shop 259
V & A Waterfront
Cape Town


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Food Served
ItalianFine DiningGrillsSeafood
Average Price$$
Payment accepted
Trading Hours
Monday - Sunday: 11:30 - 23:00
Outside Catering
Take Out
Secure Parking
Load Shedding
Great for Cocktails in Waterfront
Great for Pizza in Waterfront
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