Head Chef at Pipi's Restaurant.
Head Chef at Pipi's Restaurant.
Pipi’s Restaurant, the first Gold Coast jewel in the Gambaro Group crown, has quickly become a culinary gem on the Gold Coast. Since its grand opening in early 2024, this Mediterranean-inspired seaside spot has been turning heads with its elevated eats, stunning oceanfront location, and light-filled, stylish interior. From casual lunches and drinks to luxe events, Pipi’s has redefined dining in Coolangatta, blending European influences with the freshest local seafood.
And now, the recognition is rolling in. Pipi’s has just claimed two major accolades at the 2025 Restaurant & Catering Awards for Excellence: Best Seafood Restaurant AND Best European Restaurant in South East Queensland. That’s right, two separate wins, because world-class food deserves double the applause.
To get a behind-the-scenes look at the magic on the plate, we caught up with Head Chef Nicholas Smith. From his Scandinavian roots to his bold, fresh, ocean-inspired menus, Nicholas shares what drives him in the kitchen, the dishes that you absolutely can’t miss, and why the Gold Coast’s dining scene has him feeling excited for the future.
How long have you been a Gold Coast local?
I have been here since February 2024, came for the lifestyle and never looked back.
What do you love the most about the Gold Coast?
The balance. You can go through a tough week in the kitchen, then recharge with the ocean, the gym and the sun. A place where you can live big and work hard.
Tell us a little bit about yourself.
I am 33 years old, born and raised mostly in Sweden. I grew up travelling the world with my family. Today we all live in different countries. It was natural for me to explore my own path and not limit myself by borders.
Professionally, I spent most of my career in Copenhagen, but also south Sweden and a shorter period in Sydney. Personally, I am driven by discipline, whether that is working on my fitness, building my career or perfecting a dish.
Where do you draw your inspiration from when creating menus for Pipi’s?
I have to mention Executive Chef Thomas Boisellier here. He launched Pipi’s with me by his side before departing to Brisbane at the end of 2024. He set the path and foundation of what we were trying to create. My inspiration is rooted in the Scandinavian philosophy of simplicity, quality ingredients and seasonal creativity as well as the ocean outside the front step at Pipi’s.
I like food that is bold, clean, light and fresh. Mediterranean flavour with European influence. At Pipi’s, I want every dish to leave a mark.
Which dish on the menu would you recommend as a must-try when visiting Pipi’s, and why?
Chargrilled squid. It is a great representation of what we are about. Jig caught South Australian Calamari, grilled over our Josper grill, adds just that right amount of smokiness, combined with the freshness of the salsa verde and a hint of spice. Can’t go wrong with that
What is your favourite dish to cook at home?
I like to keep it simple at home, anyone who knows me well is aware that I eat way too much roast chicken. I also really enjoy making pasta. Food that tastes as good as it makes you feel.
What career achievement are you most proud of?
Being part of the opening of Pipi’s and later taking the reins as head chef. It has been one of the most challenging times of my career, but also one of the most rewarding. It is not just about running a kitchen. It’s about building a team, creating consistency and setting standards that last.
What do you think about the hospitality scene on the Gold Coast?
I think there is a growing recognition that the Coast is not just a holiday destination.
Diners here are interested and they expect quality, which pushes us chefs to raise the bar consistently.
I think the next few years could be huge for the region.
What are your Gold Coast favourites?
Café/Coffee spot: Awaken, good coffee, great views
Restaurant: Etsu, cosy hideaway with good food
Bar or place for a drink: can’t go wrong with an afternoon pint on the deck of Burleigh Pavilion
Beach: Cabarita
How do you choose to spend your days off?
Training, playing golf and going to the beach.
I like to stay active, eat well and enjoy the coast. It keeps me sharp for the week ahead.
Managing Director at Gambaro Group.
One of Brisbane’s most well-known restauranteurs, John Gambaro, has hospitality in his blood. From growing up surrounded by culinary legends to leading his own ventures as Managing Director of the Gambaro Group, John is serving up a slice of that famous Gambaro magic right here on the Coast. With the recent opening of Pipi’s and Awaken, he’s bringing Mediterranean-inspired dining and fresh, coastal vibes to Coolangatta.
We chatted with John about what inspired him to follow in his family’s footsteps, what makes the Gambaro brand so successful, and his thoughts on the Gold Coast food scene.
Tell us a little bit about yourself.
It’s always tough to capture everything in a few words, but I am a perfectionist when it comes to delivering the best service, food, and presentation. I pay close attention to the details and take pride in the quality of my work. I also know that the food industry is always changing, and I’m open to learning and adapting to stay in tune with those shifts. On a personal level, I deeply value my family and friends. I consider myself a caring, compassionate and emphatic person, and I always try to be there for the people who matter most to me.
You come from a long line of hospitality legends—what inspired you to follow in your family’s footsteps?
I have always been deeply inspired by my father. Over the years, I’ve watched him not only serve exceptional food and provide outstanding service but also build meaningful connections with the wonderful people he’s met along the way. His passion for the hospitality industry goes beyond the kitchen—he was truly devoted to ensuring every customer leaves happy and satisfied. Seeing his dedication to making each guest feel valued and appreciated has had a lasting impact on me, and it’s shaped how I approach my own work. His ability to connect with people, combined with his commitment to quality, has been a constant source of motivation for me.
What do you think is the secret sauce behind the Gambaro family’s success in the industry?
I believe the key to our success lies in our complete commitment to engaging with and truly listening to our customers. We strive to understand what they want, while always maintaining consistency in both the quality of our food and the level of service we provide. Our strong work ethic, along with the dedication and support of the incredible staff we’ve had over the years, has been fundamental to what we’ve achieved.
Congratulations on opening of Pipi’s and Awaken on the Gold Coast! What made you choose this location?
The breathtaking location and panoramic views have been a constant source of inspiration for me. I’ve also been influenced by the work of developer Paul Gedoun, whose dedication to building world-class developments in this area reflects his deep love and passion for the community. His commitment to enhancing the area and improving the lives of those who live here has been truly inspiring.
Tell us a bit about what we can expect when dining at Pipi’s.
The space is beautifully designed to be both relaxing and welcoming, offering guests a perfect setting to enjoy. Our Mediterranean-inspired menu features the freshest ingredients, all sourced locally from across Queensland. While dining, you’ll have the stunning ocean as your backdrop, where you can watch dolphins, whales, boats, and surfers go by. It’s an unforgettable experience that truly captures the essence of coastal dining at its best.
How has the Gold Coast food scene evolved in your eyes, and where do you see it heading?
The Gold Coast has grown fast and is becoming a great spot for food lovers. The dining scene is thriving, offering a range of exciting options that are drawing attention from both locals and visitors.
What’s next for you and the Gambaro Group?
We’ve just opened Black Hide Steak and Seafood at Queen’s Wharf in Brisbane, and now we’re searching for the perfect location to bring our renowned Gambaro Seafood Restaurant to its new home.
What are your Gold Coast Favourites:
Café: Awaken, Coolangatta
Restaurant: Pipi’s, Coolangatta
Bar: Nineteen at the Star, Broadbeach
Beach: Snapper Rocks
How do you choose to spend your days off?
I enjoy spending my time with family, whether it’s swimming, playing tennis, going for bike rides, or cooking a delicious dinner together.
Pipi’s Restaurant reimagines seaside dining.
Every now and again, a venue so spectacular struts into town that it immediately has us in its clutches and entirely turns the local dining landscape on its head(land). Making its grand entrance earlier this year, Mediterranean dining darling Pipi’s Restaurant was precisely that pivotal addition, turning the tides for foodie prospects in the cosy seaside locale of Coolangatta.
Boasting the dream trifecta of elevated eats, absolute oceanfront position and show stopping good looks, the latest jewel in the Gambaro Group crown has a lot going on. Earning itself a rep for impeccable service and quality to rival its coveted outlook, Pipi’s is now making fresh waves with some superb additions to its elevated eats offering. So, if you’re yet to meet the seaside venue that’s changing the game in the Southern GC, there has never been a better time to dive in to this dreamy dining destination!
Perched atop Point Danger, with an outlook spanning from Snapper Rocks across to D’Bah, Pipi’s is so much more than just a pretty spot for a bite. Unveiling a brand new destination unlike anything else on offer in the area, the arrival has totally transformed the Boundary Street strip. Occupying the first level of Coolangatta’s new luxury Awaken complex, the 100 pax showstopper has opened up a whole new world of possibilities for seaside revelling.
Perfectly positioned to host everything from casual drinks and family lunches through to luxury events like reunions and weddings; Pipi’s has redefined the way in which the tight-knit community can converge, carouse and celebrate in style – the world is your oyster, party people!
Leaning into its ocean proximity, Pipi’s is all about crafting Mediterranean-inspired fare that simultaneously elevates local produce and delivers a European escape for the tastebuds.
With renowned Brisbane establishments like Gambaro Seafood Restaurant and Black Hide Steakhouse in its bloodline, when it comes to building on that 70-year culinary legacy, Pipi’s isn’t pulling any punches.
At the heart of the light and airy space sits an expansive open kitchen and bar which connects both dining spaces. Meanwhile, the inclusion of central showpieces such as a dedicated oyster bar and open flame Josper grill have dual benefits of creating a lively and theatrical ambiance while churning out a superb culinary experience.
Bolstered by some tantalising new land and sea additions, the menu combines renowned signature dishes such as Steak Frites with vibrant new options like the Veal Tenderloin, served with orange, carrot and capers.
While tangy new inclusions like tomato and pickled cucumber King Fish Crudo and Seared Half Shell Scallops finished in brown butter and finger lime will have seafood connoisseurs hook, line and sinker… #Drool. For sweet tooths, the newly-added Baked Cheesecake with red wine and berries also teeters perilously on the verge of ‘drop everything to get a taste’ territory.
If you’re more in the mood to graze and sip, Pipi’s provides the perfect setting to do so. With a soothing interior inspired by the colours and textures of the pipi shell, perch up in the welcoming, light-filled surrounds and get cozy with the diverse snack and drinks selection – the latter loaded with distinctive cocktails and European wines.
Striking the balance between elegance and laid-back coastal, Pipi’s is truly a ‘choose your own adventure’ venue – effortlessly adapting to whatever level of indulgence you’re in the mood for. And really, when aren’t we down for Crispy Prawn Rolls, Seafood Platters and crafted cocktails!
Where: 275 Boundary St, Coolangatta
When: Wednesday – Sunday from 11:30am – 3:00pm, Wednesday – Thursday 5:30pm – 9:30pm, Friday – Saturday 5:30pm – 10:00pm, Sunday 5:30pm – 8:00pm
Website: pipisrestaurant.au
Instagram: @pipisrestaurant
Words by Kellie Leader.
STORY SPONSORED BY PIPI’S RESTAURANT
