Five Minutes with Mark Rotolone
Community
September 22, 2026
Tino, In Name Only
James St (JS), Mark Rotolone (MR)
Tino may be Italian for little or junior, but this European-inspired all-day eatery is doing big things in a small corner of James St.
JS: So, Tino has been percolating since Mosconi opened six years ago. What was the earliest version of the idea?
MR: I think there are always ideas that run around in my head, and nothing is a complete version. I draw on things that I like from places that I go, from travel or life.
Once the space became available, I thought that an all-day casual dining offering would complement Mosconi and be a great idea.
JS: What has Mosconi taught you about what locals want from a neighbourhood venue?
MR: Reducing the fuss and providing a solid offering. Perceived value, paying for what you get. Also, maintaining a consistent product.
People want to come to Mosconi regularly. They want to know what they're going to get; they want to invite their friends along, and they want their friends to have the same experience that they had.
JS: Tino is grounded in slowing down, taking your time and connecting. Why does that feel particularly important now?
MR: Hospitality can be a go, go, go, business. Ever-changing, always moving, and always trying to keep up with the latest trends. I think that doesn't really resonate well with me.
I like to move in a way that feels good. So therefore, rather than keeping up with those trends, I prefer to introduce things that feel good.
JS: What's been your go-to order since opening?
MR: The tuna has been really awesome. Starting the day with a bit of raw tuna feels quite nice and healthy. The introduction of the meatball sandwich and the prawn sandwich, which I just had both of today, has been great.
I think it is nice to have a few variations; I'm really happy with the menu at the moment.
JS: If you weren't working in hospitality, what would be your dream job?
MR: I like design. I think I've always enjoyed architecture, so perhaps something in that field.
JS: What's your earliest or strongest, favourite food memory?
MR: I was a pretty fussy eater as a young person. If you spoke to my parents, they’d say that I ate nothing. I spent a lot of time with my grandfather, my mother's father. He was in the food service industry, and we would speak about food often.
I definitely believe the idea that food brought people together had a big influence on me. Food was an excuse for everyone to gather and enjoy themselves.
JS: Tino takes its cues from the culinary customs of Europe. Where in the world are you most excited to eat and drink next?
MR: Italy will always be a place where the food is something I love. I love Greece. Definitely Spain. I think I'd love to go to the Basque Country and sort of work my way through Spain and also Portugal; that would be nice.
JS: If you could only listen to one album for the rest of your life, what would it be and why?
MR: It's a hard one. For the longest time, I think I've always enjoyed the Red Hot Chili Peppers. Scar Tissue has been a great track, and sort of always makes an appearance on a road trip or holiday playlist. It feels familiar and meaningful.
JS: Could you describe yourself as a food or dish?
MR: Good question, hard question. Perhaps a seafood pasta.
I don’t know many people who don’t like a fresh seafood pasta, and it can change at any point. You can put whatever in there, and the flavours are always good.
JS: Complete the sentence: Tino is a place for...
MR: Tino is a place for everybody who enjoys the simplicity of life. For someone who isn’t interested in following trends, who wants a genuine experience and wants to have a lovely start or end to the day.
