About Us.

Ribs and Roast was founded by the amalgamation of

The Butcher & The Chef

Combining over 90 years of experience to form who we are today, the sous vide specialists.

The Chef

Tony Italiano

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The Butcher

Paul O’Shea

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Together, our directors Paul O’Shea (The Butcher) and Tony Italiano (The Chef) mastered the coming together of fresh meat and the science of cooking and as a result, now offer a range of niche sous vide products.

Our future is bright

With a strong path laid down by both their fathers, the next generation of Ribs and Roast have been working alongside them for over a decade. Pauls son, Ryan, is our CEO and Tonys daughter, Cassandra, is the General Manager of the operation. Both Cassandra and Ryan are dedicated to the future of the family’s business and are passionate about evolving on what their fathers have both created. Cassandra and Ryan have a heavy focus on research and development, food safety and quality and are passionate about sustainability within the industry.

Our Process

Passion for quality

Over the last 16 years we have built and maintained a team consisting of highly trained professionals who also share a passion for developing and producing quality products, ensuring we remain the leader of market trends. The experience our team brings from both the restaurant and meat industries ensures we continue to have market stronghold securing fresh Australian produce. In turn, this guarantees we can consistently deliver high quality sous vide product to your plate saving your business both time and money.