When Enrico and Giovanni Paradiso opened Fratelli Paradiso over 15 years ago they had no money, it was just the two of them on team and a seven day a week gig.
It would be a good five years before they had a full restaurant, but now they're seeing longevity most modern restaurants don't, and perhaps it's due to their philosophy for over-service.
They tell their story to Sydney chef Jovan Curic as part of the foodie web series Foraged.
"You want to come into a restaurant, you want to escape, Giovanni told Curic.
"Don't make them feel like it’s a privilege to walk in here."
The no-nonsense brothers exude passion and they share plenty of tips for aspiring restauranteurs.
To see more from Foraged you can head here.Suggest a correction