ABOUT I LIKE TOO MUCH
One of the things we love to do most is come into your home or offices to teach the authentic way on how to make pasta, all with a rolling pin in one hand and a glass of pinot in the other.
WHEN EVERYTHING GOES LEFT, GO RIGHT - OUR RESPONSE TO COVID-19
MEET THE TEAM: TYSON BERTONCELLO
FOUNDER & CHEF
Tyson began cooking at 15 and even dropped out of school as his heart just wasn't in a traditional education. All he wanted to do was to serve the food he loved to eat and drink. After a trip to Italy and in being the head chef in a number of restaurants including the two hatted restaurant OMY that he started with his brothers, Tyson went out on his own to start I Like Too Much. Starting with Pinot & Pasta Parties, it has now grown to categoring small and large catering functions and during covid, fresh Italian delivery.
MEET THE TEAM: KATRINA ROSE
CHEIF MARKETING & OPERATING OFFICER
Katrina joined the I Like Too Much journey, after Tyson and her fell in love on the dance floor at the Espy. It wasn't before long that she took over the Marketing and Business Development reigns growing the business into what it is today. Katrina has over 16 years experience working for some of Australian well known brands, running their online stores and driving sales. She also lectures at RMIT and supports creative Entrepreneurs on how to start and run a fashion business.
HOW I LIKE TOO MUCH WAS BORN
20.1.18 – Naples, Italy
Antonio greeted me at the taxi rank of the main train station in Naples.
He was a passionate taxi driver who had lived in Naples his entire life. In the 20-minute ride to my hotel, Antonio had flooded me with information about his beautiful city.
Over the next few days Antonio became my local tour guide, always asking, ‘what do you want to see?‘ My response was always the same. ‘Food, your favourite spots, and more food!’
During my trip, we visited a famous wood carving shop. As we entered, Antonio mumbled ‘I like too much‘ under his breath.
We then visited his favourite pizza shop. I asked him, out of the hundreds in Naples, why this pizza shop was his favourite?
I got the same answer, ‘I like too much’.
Antonio’s passion for Naples and food, got me thinking about my own journey, the things that I like too much.
When I was 15, I started my own food journey. All I wanted to do was to serve the food I loved to eat and drink. I wanted to serve the things that I LIKE TOO MUCH.
Driven by passion, I spent my hours cooking in the kitchen, and working the front of house of our family's restaurant. My weekends were spent catering for all types of events and in my spare time involved the upkeep of our vegetable gardens that overgrew in the front and back yard of my house.
The things I liked too much proudly earned me my two chef hats in four years. Over the years, my experiences and my skills had been formed by my passions.
Antonio was onto something. I LIKE TOO MUCH stuck with me for the rest of my Italian journey. It reminded me that life is about surrounding yourself with the things that you love, and making them your passion.
I now want to share the things I LIKE TOO MUCH with the world.
That's why what I love is now on offer for you to taste and indulge, to sip and scull.
Welcome to, I LIKE TOO MUCH.