Australia’s culinary world is mourning the passing of one of its most iconic chefs — Tony "Eugenio" Sanso, the man who once cooked for Frank Sinatra, Sophia Loren, and Bob Hope, before bringing authentic Italian cuisine to South Australia.
Tony died peacefully on June 18, aged 87.
From Florence to Frank Sinatra’s Table
Born in Florence, Italy, Tony trained in Europe’s most elite kitchens. He worked at the famed Four Seasons Hotel George V in Paris and The Savoy in London, where he served some of the world’s most legendary figures.
He became known for his bold, comforting Italian dishes — and the stories he carried with him.
Bringing Italy to South Australia
In 1964, Tony made a life-changing move: he emigrated to Adelaide, where he would open a series of beloved restaurants including:
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The Old Mill
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Osteria Sanso
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Villa Sanso
Locals fell in love not only with his food — but with him. A charming host, a humble storyteller, and a chef who always made his guests feel like family.
A Culinary Legacy That Will Live On
Tony’s son, Terence, announced his father’s passing with a heartfelt tribute, saying:
“His diligence and hard work will be remembered forever… He will be sadly missed by his wife Zeny, his youngest son Eugene, and his grandchildren.”
Even after serving royalty and celebrities, Tony never lost sight of what mattered most: community, passion, and people.
A Final Bow at 84
Tony retired only recently, at the age of 84, after selling Osteria Sanso — a restaurant known not just for its food, but for the warmth and soul Tony poured into every dish.
One customer remembered him saying,
“Food is love. That’s all it ever was for me.”
The Chef Who Made Adelaide Feel Like Tuscany
In life and in legacy, Tony Sanso did what few ever could — he made people feel seen, fed, and cherished.
Whether you knew him as the chef to the stars or just the man behind your favorite spaghetti, his memory will live on in every plate served in his name.