Matteo Ernandes is a Sydney-based pizzaiolo and co-owner of Regina La Pizzeria, known for his precise and contemporary approach to Neapolitan pizza. Originally from Lampedusa, he began his journey at a very young age, working dough alongside his father, a pizzaioloan experience that deeply shaped his vision and connection to the craft.

Before Regina, he led kitchens as head pizzaiolo at Da Orazio and Matteo Double Bay, refining a style that prioritises structure, digestibility, and clarity of flavour over trends. 

At Regina, he works with high-hydration doughs built on a blend of semolina, tipo 1 flour, and wheat germ, using a biga to achieve what he defines as a “young but expressive” dough.

His philosophy is rooted in restraint: every ingredient must have a clear purpose. His work challenges many contemporary pizza myths, from extreme fermentation to the obsession with leopard spotting, while remaining grounded in technique, discipline, and consistency.