Last Shot: A coming-of-age memoir of addiction, ambition and redemption

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Zonfrillo writes that during his heroin addiction, he’d shoot up at work in restaurant toilets, vomit, then return to his station and work as normal. Credit: Nic Walker BBC and Sky scramble to make on-air apologies for broadcasting Dominic Cummings' expletive-filled Covid... John Stamos pays tribute to Matthew Perry as he reminisces over sweet gesture on Friends set 20 years ago: 'I never forgot that' M&S Christmas advert 2023: Hannah Waddingham, Sophie Ellis-Bextor and Zawe Ashton join Queer Eye's Tan France in a very star-studded ad Inside Marilyn Monroe's DRAMATIC transformation from unknown nobody Norma Jeane into an on-screen icon

Zonfrillo was born in Glasgow, Scotland and raised in Ayr. [2] His father, Ivan, was a barber and his mother, Sarah, was a hairdresser. [3] His mother's family is Scottish from Dalmellington, Ayrshire, while his father is from Scauri, Italy. [4] He had an older sister. [3] Zonfrillo attended Belmont Academy in Ayr. [2] Career [ edit ] Rise to head chef [ edit ] In a statement sent to Guardian Australia late on Monday, Simon & Schuster said Zonfrillo stood by his story. For 10 days I was vomiting and screaming and shi*ting all over the place before the fever finally broke.' He is refreshingly unguarded: he breaks down when discussing his late friend A.A. Gill, and becomes visibly irritated when talk turns to his critics, some of whom have accused him of leveraging his advocacy of Indigenous food for personal gain. “There’s an element of f…ing guilt for them that they’ve done nothing,” he says. Zonfrillo has also claimed he was the first to recognise the potential of native ingredients in culinary circles, but numerous others had long been in the field, including Jean-Paul Bruneteau, a French-Australian chef who used Indigenous ingredients in his Sydney restaurant Rowntrees (opened in 1984), as did chef Andrew Fielke in his Adelaide restaurant Red Ochre (opened in 1992), and Gayle and Mike Quarmby, a South Australian couple whose pioneering native food business, begun in 1998, engaged 3000 Indigenous people, supplying 800 chefs around Australia. Zonfrillo’s restaurant, Orana, was nonetheless a landmark, notably for the way in which it gave native ingredients a fine-dining appeal. “Orana would inevitably attract global attention if it was the best,” Zonfrillo tells me in Melbourne. “It’d create a lot of noise and people would sit up and listen.” (He says “orana” means “welcome” in some Aboriginal languages.)

Customer reviews

This was a good read. The drama of his early years felt a bit overwhelming but the part about his time in Australia was more interesting and had more life and passion. It puts some depth into the character we see on Masterchef.

Zonfrillo began working for celebrated British chef Marco Pierre White at 17, writing in his 2021 memoir Last Shot that he was homeless and addicted to heroin at the time. He was appointed head chef at Cornwall’s Tresanton hotel when he was just 22. However, White allegedly told Good Weekend that Zonfrillo's assertions about the closeness of their association were not right. From heartthrob to hair flop! Gerard Butler, 53, sports an unflattering blond hairpiece as he films new crime thriller In The Hand Of Dante in Rome The controversy stems from an article in Good Weekend on Saturday which accused Zonfrillo of 'self-mythologising' and suggested some of his tales of making his way through the restaurant industry had changed over time.Sophie Turner 'shares a raunchy kiss with prestige bachelor Peregrine Pearson' just weeks after split from...