Frank Camorra owner and executive chef
In 2000, Frank returned to work in Spain and was inspired by both the modern and traditional aspects of Spanish cuisine as well as the dynamic tapas culture which he thought would translate well to Melbourne’s vibrant CBD.
Returning to Australia, Frank was determined to share his inspiration. In fact, MoVida is named after the art and film movement that flourished in Madrid during Spain’s reawakening. This innovative era – full of exuberant energy and freedom of Spanish character is another source that MoVida draws on.
In 2007 MoVida was awarded ‘Dish of the Year’ at The Age Good Food Guide awards for the ‘Cecina’ – a dish of air-dried Wagyu with poached egg and truffle foam, that is still on their menu currently.
The 2009 The Age Good Food Guide awards were also a success for MoVida with the restaurant receiving:
– Two Chef’s Hats for the restaurant, and
– Chef of the Year for Frank Camorra.
In 2007 Frank published a cook book titled MoVida, Spanish Culinary Adventures which was co-written with Richard Cornish and published by Murdoch Books. The book was awarded Best Cookery Book by a Chef at the recent Australian Food Media Awards.
June 2008 saw the opening of MoVida Next Door, more southern Spanish in feel with a focus on Sherry and seafood, it’s less of a restaurant and more of a casual bar with all the spirit that made MoVida successful only turned up a notch. MoVida Next Door was awarded the Don Levy Fitzpatrick Award for The Age Good Food Guide 2010.
2009 was a busy year with Frank publishing MoVida Rustica his second cook book and opening a third restaurant MoVida Aqui at 500 Bourke St Melbourne. MoVida Aqui is much larger than the original restaurant and also boasts outdoor seating. For both the 2011 and 2012 The Age Good Food Guide’s, MoVida Aqui was awarded One Chef’s Hat.
On the terrace adjacent to MoVida Aqui is our little taqueria and bar Paco’s Tacos which was launched late 2011 and specialises in soft shelled tacos and bar snacks and is the perfect spot to perch on a balmy summers evening.
Another dynamic year was 2011 which saw the publication of two new books from Frank; ‘MoVida Cocina – food from 5 kitchens’ and ‘MoVida Barcelona’ – a tapa bar guide to that wonderful city.
Bar Pulpo by MoVida opened in early 2012 in Melbourne Airport’s International Terminal as the ideal airport dining experience.
Towards the end of April 2012 MoVida Bakery opened in South Yarra. A joint venture with then long serving pastry chef Michael James, Frank sold the business to Michael in 2013 and is now known as Tivoli Road Bakery.
And finally MoVida Sydney opened to much acclaim in October 2012 on Holt Street Surry Hills and after less than twelve months was awarded two hats by The Sydney Morning Herald Good Food Guide. MoVida Sydney focuses on capturing the MoVida Spirit that our customers have come to know in Melbourne.
With all of the venues, Camorra will continue to present and explore his passion for Spanish food and lust for life for Melbourne and Sydney alike.