PROFILE // Ele by Federico & Karl
Ele
by Federico & Karl Federico Zanellato and Karl Firla on the lead up to opening Ele: a restaurant that’s unlike anything the Sydney dining scene has ever seen before. WORDS Annabelle Cloros
WHEN DAVID CHANG’S Momofuku Seiobo closed its doors in 2021,
many wondered what would fill the void left behind by the game-changing restaurant. It wasn’t enough to simply open another fine diner, the
newcomer had to be intentionally multifaceted, experiential, and journeydriven — literally and metaphorically. Chefs Federico Zanellato and Karl Firla were up for the challenge, putting their names behind The Star Sydney’s newest dining offering: Ele by Federico & Karl.
Zanellato and Firla talked to Hospitality in the weeks leading up to the
restaurant’s April opening about how the opportunity to open Ele came
about, spearheading a venue with a holistic approach to dining and the decision to forgo cuisine for technique and unrivalled produce.
Karl Firla’s Oscillate Wildly was known the city over for its degustation
menu and reputation as a launchpad for burgeoning chef talent. The venue 26 | Hospitality
