This week we have the pleasure of introducing you to one of our favourite foodies, Joel Mucci. With a colourful hospo career that spans specialty coffee, natural winemaking, and a successful sourdough business, he is something of a man of all seasons in the kitchen.
These days, you’ll find Joel slinging dough at Ciro’s, a charming sourdough pizza restaurant he owns and operates with three of his mates. Located in the seaside suburb of Thirroul on the South Coast of NSW, it’s our favourite spot to grab a slice this side of Naples.
Chatting with Joel about his Italian and Greek background, we couldn’t help but think about how heritage inspires future generations through food—much like our own business. A reminder of the very special way food connects us all, and the very real way talking about pizza makes you instantly crave it. Soupy Margherita, anyone?
INTERVIEW
1. Just a hunch, but we get the feeling that Joel Mucci loves food.
Yeah, I always have. My dad was born in Naples and my mum’s family is Greek so food means a lot to us. Our household was all about the cucina povera philosophy. There were a lot of simple but delicious meals coming out of the kitchen. There were four kids so the dishes needed to be big - lots of pastas and ragu.
I started cooking when I was about 10 or 11. My friend Liam, who is now one of the owners of Ciro’s with me, was my neighbour and we would cook together. It probably wasn’t that great, but we’d whip up these massive pastas for our mates, and then we’d all go swim in the pool. People like to cook for people who like to eat. Even if someone doesn’t know much about food, I love seeing them froth out on eating something I’ve made.
2. Your career in food and wine has taken many turns. Tell us how the journey evolved.
While I was at uni I got into speciality coffee and I fell in love with the hospo vibe. Specialty coffee taught me about attentiveness and the finer details of a product. Later, I was working in wine bars and learning about natural wine with my mate Benson. We had the opportunity to work at a vineyard in the southern highlands during harvest season in exchange for making a barrel of our own wine. That was the beginning of Benson & the Mooch natural wine. The bread was actually a Covid hobby that turned a little obsessive and grew into a sourdough business. Having a busy wholesale bakery was a bit nuts lifestyle-wise with a young family, and at the same time, I started doing pizza pop-ups with my mates. We saw that there was a demand for it and then the perfect location became available in Thirroul. And so that’s how Ciro’s started.
3. Everything you’ve done in your career has turned into tasty, top-notch gold. What’s the secret?
I’ve found you can learn so much about a craft by asking people to share their knowledge with you. I don’t like to do things half-heartedly so I’ve always asked people who are skilled in the thing I’m trying to learn and they’ve become like a mentor to me. Good equipment is also part of the formula. And caring about the final product.
4. Although not even a year old, your pizza restaurant Ciro’s feels like the beating heart of Thirroul (the seaside suburb in the Northern Illawarra where the restaurant is based). What atmosphere were you and the other owners hoping to create?
We had big chats about this before opening Ciro’s. Even though the area is becoming more affluent, we didn’t want to pull the wool over people’s eyes and charge exorbitant prices. We wanted the restaurant to be accessible; somewhere people could go weekly if they wanted without breaking the bank. Somewhere that was suitable for families and felt like their local.
Because it’s cheaper and because we didn’t want to compromise on quality ingredients, this means the service is a little more relaxed. It’s meant to have that European feel where there’s generosity and freedom, but also, you might have to fill up your wine glass from time to time. We're really stoked about the quality of the food, the product, the staff and that we’re owner-operated. And it seems to be working. We have lots of regulars who support us.
5. How do you seek out inspiration in the kitchen?
I always return to my Italian and Greek heritage and those simple flavour profiles. But also, travelling and dining out. I love trying new places and supporting my favourites.
6. Describe the perfect pizza.
I’m a traditionalist so it’s a classic marg for me. I like it on the soupier side with sauce dropping off the pizza slice. Heaps of red sauce, oil and parmesan before you cook, fresh and cooked basil, and fresh parmesan to top it off. Maybe I’ll add chilli.
7. What food reminds you of family?
One dish that comes to mind is pasta e piselli. A big-batch, hearty pasta that was a staple in my family. It’s actually a pizza flavour at Ciro’s. Not all pasta dishes translate well to pizza, but this one did and it’s full nostalgia for me.
8. What have you been reading?
Let My People Go Surfing by Yvon Chouinard, the guy who founded Patagonia. I like reading about people doing business differently. Next up is Setting the Table by the guy who started Shake Shack and had fine dining restaurants.
9. A favourite travel memory?
Visiting Antigua Pizzeria da Michele in Naples. It’s famous for being one of the best pizza spots in Italy. They only make two pizzas — Marinara and Margherita — and they pump. The best thing about the restaurant, and hospo generally in Europe, is that it’s mostly older people working there. It’s a career for people, which you don’t see as much here. They have so much pride and passion for their craft and it just makes the experience so much richer.
10. Which Nonna’s Grocer candle would you be?
The fennel. I’ve been known to eat them like apples. Plus, I always have a couple of wicks going.
11. Most used ingredient.
Olive oil.