Chef Martino Pulito on working Valentine’s Day, romantic focaccia, and bringing Italian flair to Lunar New Year
Valentine’s Day and Lunar New Year don’t often overlap, but at Cucina Porto this February, Chef Martino Pulito is orchestrating both with the same philosophy: emotion on a plate, executed with intention.
For Pulito, though, Valentine’s Day has never fallen on February 14th, at least not in his personal life. “From the beginning, my wife Chiara and I set expectations,” he explains. “I’m a chef, she’s an event planner. We’ve always focused on making sure our guests feel the magic of the day.” Their own celebration? “A romantic movie that makes you cry, ice cream on the sofa, and quiet time together. It’s less about the calendar, more about choosing each other when the noise fades.”
It’s a refreshingly honest take from a chef who understands that for many, Valentine’s Day is one of the nights people remember for years. “It’s not just dinner…it’s emotion. Guests remember how they felt, and that responsibility matters.”
When Simple Becomes Symbolic
Ask Pulito for his go-to Valentine’s meal at home, and the answer is telling: focaccia, good goat’s cheese, and prosciutto. “Simple, honest, and comforting and somehow always romantic when done with intention.” That same approach to intentional simplicity shapes Cucina Porto’s limited-time Lunar New Year menu, where Italian technique meets celebratory symbolism.
The standout? The “Prosperity” Lo Hei all’ Italiana—a playful Italian interpretation of the traditional prosperity toss, featuring salmon crudo, smoked caviar, plum gel, baby cos lettuce, and fried bread. It’s the kind of dish that honours tradition while speaking Cucina Porto’s language: fresh, refined, and designed for sharing.
The offering is part of The Star Sydney’s wider Lunar New Year program, which spans Sokyo’s gold-leaf-finished “Prosperity” Hoseki Bako and “Treasure” deep-fried whole red snapper with coriander and orange salad; BLACK Bar & Grill’s “Dragon’s Feast Lobster” with bone marrow and gochujang beurre blanc alongside the “Auspicious” Good Fortune Pancake & Caviar; Fat Noodle’s traditional banquet experience centred on shared dishes and symbolic flavours; Food Quarter’s XO seafood noodle with scallop, prawn, calamari, shiitake mushroom and gai lan; and G&Tea’s refined Lunar New Year High Tea complete with sparkling wine and a curated selection of savoury and sweet creations.
Acts of Service, on and off the Pass
Pulito’s love language is acts of service—”cooking, fixing things, doing laundry, showing up. The unglamorous stuff that matters”—and it’s visible in how he approaches both celebrations. Whether it’s a couple marking an anniversary or a family gathering for Lunar New Year, the gesture is the same: attention, care, and presence.
“Being fully present,” he says, when asked what feels romantic but isn’t cliché. “No phone, no rush, no ‘next thing’. In our world, attention is rare—giving it completely feels like the most romantic gesture.”
It’s an ethos that extends beyond Valentine’s weekend. After service, Pulito and his team often share the best post-shift snack: “Leftover pasta or pizza, eaten straight from the pan or takeaway box, usually standing up because we’re too tired to sit, but smiling because the day is finally done.”
If he weren’t working Valentine’s Day? “A short walk by the beach, wind at sunset, no reservations, no time pressure—just quiet and being together.” But truthfully, he likes being a chef on February 14th. “Watching how people plan, react, and feel always teaches me something.”
This month, he’s watching how they celebrate twice over, and serving them something worth remembering.
Cucina Porto’s Lunar New Year specials and Valentine’s Day service are available now through early February at The Star Sydney. For reservations and pricing information across all venues, visit The Star Sydney website.
