Legendary chef (87) dies after decades of influence on Aussie food scene
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Adelaide—and indeed, all of South Australia—has lost one of its most cherished culinary icons.
The Italian chef, whose remarkable journey took him from the bustling kitchens of Europe’s grandest hotels to the heart of Adelaide’s dining scene, has passed away at the age of 87.
His story is one of passion, perseverance, and a love for food that touched everyone lucky enough to sit at his table.
Before Adelaide knew his name, Tony ‘Eugenio’ Sanso was already making waves in the world of fine dining.
Born in Florence, Italy, he honed his craft in some of Europe’s most prestigious kitchens, including the Four Seasons Hotel George V in Paris and The Savoy in London.
It was here that he cooked for Hollywood royalty—Frank Sinatra, Sophia Loren, and Bob Hope among them.
Imagine the stories he could tell about those glittering nights, the laughter and secrets shared over plates of perfectly prepared Italian fare!
In 1964, Tony made the bold decision to emigrate to Australia, bringing with him not just his culinary skills but a vision for what Italian food could be in his new home.
Adelaide, with its burgeoning food scene and welcoming community, became the canvas for his artistry.
Over the decades, he opened a string of beloved restaurants—The Old Mill, Osteria Sanso, and Villa Sanso—each one a testament to his commitment to authentic, heartwarming Italian cuisine.
Tony’s influence on South Australian dining cannot be overstated. He introduced generations of locals to the authentic flavours of Italy, moving beyond the spaghetti-and-meatballs stereotype to showcase the rich diversity of his homeland’s food.
His restaurants became gathering places for families, friends, and food lovers from all walks of life.
Whether you were celebrating a milestone or simply craving a comforting bowl of homemade gnocchi, Tony’s kitchen was always open.
Tony’s son, Terence, shared the sad news of his father’s passing on social media, writing: ‘His diligence and hard work will be remembered forever and he will be sadly missed by his wife Zeny, his youngest son Eugene and his grandchildren.’
The outpouring of tributes from friends, former staff, and loyal customers has been overwhelming.
Many recall not just his culinary talents, but his warmth, generosity, and the way he made everyone feel like family.
‘Tony was my first ever boss and the most incredible person who gave the best hugs and cooked the most incredible food.
I remember him fondly,’ one former employee shared. Another customer reminisced about stumbling upon his Kanmantoo restaurant and being welcomed like an old friend.
Beyond the kitchen, Tony was known for his kindness and humility. One tribute described him as ‘a gentleman’s gentleman’—a friend to many, and a source of comfort and kinship, especially in the later years of life.
His ability to connect with people, to make them feel seen and valued, was as much a part of his legacy as his culinary achievements.
Remarkably, Tony only retired in 2021 at the age of 84, after selling the much-loved Osteria Sanso in the Adelaide Hills.
Even in his final week of service, he was seen preparing homemade gnocchi, his hands as skilled and passionate as ever.
His former restaurant paid tribute, saying, ‘Tony had a burning passion for food and people, spending his life bringing his unique flavours of Italian food to the local community. A man who will be dearly missed by many.’
Tony Sanso’s story is a poignant reminder of the power of food to bring people together, create memories, and build bridges between cultures.
His legacy lives on in the countless chefs he mentored, the families he fed, and the community he helped shape.
A funeral service to celebrate Tony’s extraordinary life will be held next Wednesday.
As Adelaide says goodbye to one of its greats, we invite you to share your own memories and stories of Tony—whether you dined at one of his restaurants, worked alongside him, or simply admired his contribution to our city’s vibrant food culture.
Credit: YouTube
Did you ever have the pleasure of tasting Tony’s cooking or meeting him in person? What’s your favourite memory of dining out in Adelaide? Share your stories in the comments below and help us honour a true legend of the kitchen.
Read more: Are you making this mistake at restaurants? Top chef reveals the one dish she never orders
The Italian chef, whose remarkable journey took him from the bustling kitchens of Europe’s grandest hotels to the heart of Adelaide’s dining scene, has passed away at the age of 87.
His story is one of passion, perseverance, and a love for food that touched everyone lucky enough to sit at his table.
Before Adelaide knew his name, Tony ‘Eugenio’ Sanso was already making waves in the world of fine dining.
Born in Florence, Italy, he honed his craft in some of Europe’s most prestigious kitchens, including the Four Seasons Hotel George V in Paris and The Savoy in London.
Legendary Italian chef Tony ‘Eugenio’ Sanso, known for cooking for Hollywood stars before settling in Adelaide, was remembered after dying aged 87. Credit:
It was here that he cooked for Hollywood royalty—Frank Sinatra, Sophia Loren, and Bob Hope among them.
Imagine the stories he could tell about those glittering nights, the laughter and secrets shared over plates of perfectly prepared Italian fare!
In 1964, Tony made the bold decision to emigrate to Australia, bringing with him not just his culinary skills but a vision for what Italian food could be in his new home.
Adelaide, with its burgeoning food scene and welcoming community, became the canvas for his artistry.
Over the decades, he opened a string of beloved restaurants—The Old Mill, Osteria Sanso, and Villa Sanso—each one a testament to his commitment to authentic, heartwarming Italian cuisine.
Tony’s influence on South Australian dining cannot be overstated. He introduced generations of locals to the authentic flavours of Italy, moving beyond the spaghetti-and-meatballs stereotype to showcase the rich diversity of his homeland’s food.
His restaurants became gathering places for families, friends, and food lovers from all walks of life.
Whether you were celebrating a milestone or simply craving a comforting bowl of homemade gnocchi, Tony’s kitchen was always open.
Tony’s son, Terence, shared the sad news of his father’s passing on social media, writing: ‘His diligence and hard work will be remembered forever and he will be sadly missed by his wife Zeny, his youngest son Eugene and his grandchildren.’
Many recall not just his culinary talents, but his warmth, generosity, and the way he made everyone feel like family.
‘Tony was my first ever boss and the most incredible person who gave the best hugs and cooked the most incredible food.
I remember him fondly,’ one former employee shared. Another customer reminisced about stumbling upon his Kanmantoo restaurant and being welcomed like an old friend.
Beyond the kitchen, Tony was known for his kindness and humility. One tribute described him as ‘a gentleman’s gentleman’—a friend to many, and a source of comfort and kinship, especially in the later years of life.
His ability to connect with people, to make them feel seen and valued, was as much a part of his legacy as his culinary achievements.
Even in his final week of service, he was seen preparing homemade gnocchi, his hands as skilled and passionate as ever.
His former restaurant paid tribute, saying, ‘Tony had a burning passion for food and people, spending his life bringing his unique flavours of Italian food to the local community. A man who will be dearly missed by many.’
Tony Sanso’s story is a poignant reminder of the power of food to bring people together, create memories, and build bridges between cultures.
His legacy lives on in the countless chefs he mentored, the families he fed, and the community he helped shape.
As Adelaide says goodbye to one of its greats, we invite you to share your own memories and stories of Tony—whether you dined at one of his restaurants, worked alongside him, or simply admired his contribution to our city’s vibrant food culture.
Credit: YouTube
Read more: Are you making this mistake at restaurants? Top chef reveals the one dish she never orders
