Something Other Studio was born from over a decade in the restaurant industry. After five years of close collaboration, an intrinsic understanding emerged of how food, design and creativity shape meaningful experiences. From that foundation, a natural partnership evolved. Together, Sabrina and Marcello bring a multidisciplinary approach that combines culinary direction, design, strategy and creative direction - the core ingredients that define the studio’s work.
Sabina Gidda
Sabrina's career began in fashion PR and marketing before discovering her passion for cooking. She brings a global perspective to food and hospitality, combining creative vision with a deep understanding of contemporary dining culture. Her cooking has been recognised by the Michelin Guide, Condé Nast & Tatler.
A champion for women in food and hospitality, Sabrina has written for leading publications and made numerous television appearances.
Known for her eye for detail and commitment to creating thoughtful, experience-led hospitality, she brings a distinctive perspective to every project. Her clients have included BELU, Soho House, BMW alongside many corporate businesses. Her work has also included international projects - notably the launch of The Hoxton Amsterdam, alongside culinary residencies in both the US and India. She is Culinary Consultant for Vacherin and is the author of Modern South Asian Kitchen.
Marcello Bernardi
Marcello is an award-winning Australian Creative Director with over 10 years in advertising in Melbourne and London. Marcello is a passionate, hybrid creative - someone who can ideate as well as craft. His focus is on art direction, design, disruptive experience-driven campaigns, and producing strategy and pitch decks that win business.
He brings a rare entrepreneurial spirit to the category having co-founded the highly acclaimed Cubitt House pub group and later his own restaurant Bernardi’s and The Italian Greyhound.
The restaurant game instilled a deep understanding of how creativity shapes human behaviour, and how exceptional food and drinks can shift mood and spark authentic connection. This non-traditional insight drives his work as a creative, giving him the ability to craft not just ideas, but experiences people remember.
