Crisp pizzetta, cheeky smile, and a glass of wine in hand – here’s why brunch at Fortuna Terrazza hits different

Good looks may draw you in, but it’s what they serve that will make you stay. In this three-part series, we meet the handsome chefs behind a private pizza omakase, a Michelin-starred Nusantara kitchen, and a Southern Italian trattoria – each bringing passion, personality, and serious flavour to the table.

Trained in Venice and honed in Sydney, Egon Marzaioli combines precision with personality. As co-founder and creative director of Fortuna – a popular Italian trattoria and pizzeria in Tanjong Pagar, known for its authentic Sicilian and Neapolitan cuisine – he moves between kitchen and floor with ease, pairing Southern Italian comfort with café culture flair.

His newest outpost, Fortuna Terrazza, is nestled along Craig Road and offers a breezy spin on tradition: think pizzettas, pastas and bold brunch plates designed for slow afternoons and spirited conversation.

Egon Marzaioli, 33
Co-founder and creative director, Fortuna

I’m Egon Marzaioli, founder and director of Fortuna. I started this with one goal in mind – to serve food that feels like home, but with a touch of spirit and surprise.

My journey began at Michelin-starred Le Calandre in Venice, where I trained in precision, discipline and technique.

In Sydney, managing six venues taught me how food could be playful, soulful and unpretentious.

Ideas often strike at odd hours, and I’ll be in the kitchen by dawn, testing until it feels right.

At Fortuna, it’s that mix of instinct, memory and craft that guides everything we do.

Trattoria is for long, lingering dinners with friends, while Terrazza – our newest addition just a few doors down – invites you to spend slow afternoons over spritzes, coffee and shared plates.

It’s our take on the breezy café culture we loved in Australia, paired with the coastal ease of the Amalfi Coast. Together, the two offer different rhythms of the day, without stepping on each other’s toes.

Our dough is slow-fermented over 50 hours to coax out depth and character. Some pizzas are fried before they’re baked – a playful take on the Montanara that surprises with its lightness. The result is a golden, crisp exterior and a soft, airy crumb.

At Terrazza, we also lean into seasonal ingredients like Amalfi lemons, fragrant herbs and artisanal cheeses, sourcing from trusted suppliers who help bring nuance to every plate.

If it’s your first time, start with the Buongiorno Toast. We didn’t set out to make a cult favourite – just a comforting brunch sandwich layered with maple-glazed bacon, soft scrambled eggs, provolone, truffle mayo, and fried pizzetta bread.

But something about it stuck, and people keep coming back for more.

If you’re sharing, add the Spaghetti Pomodoro or IFC (Italian Fried Chicken). They’re simple, soulful, and made with heart.

Feeling adventurous? Then ask the team about our off-menu specials – they’re little experiments and seasonal surprises we make in small batches.

And before you go, order our signature coffees. They’re bright, refreshing, and a little unexpected –  just like Fortuna Terrazza itself.

For me, being on the floor is where the magic is. You feel the energy shift from table to table.

When I pour a glass of wine or trade a quick story with someone, it becomes personal. That’s the whole point of hospitality: to create something that lingers long after the last bite.

For more information, visit fortunaterrazza.com

Photography Athirah Annissa & Lawrence Teo
Art Direction Adeline Eng & Ray Ticsay
Hair & Makeup Mandy Yeo / PaletteInc, using NARS & Revlon Professional