Super Health Food

Chef   Dario

About Chef Dario

My culinary passion began as a young child, in my Nonna’s kitchen in Italy. This is where I learned my age-old family recipes that fostered my love of food – I grew up watching, learning and developing my culinary skills as Nonna created them.

My skills have been further developed through my education in Culinary School, E Maggia, in Stresa Italy and then meeting my next mentor, outside his Nonna, Chef Gualtiero Marchesi, the founder of modern Italian cuisine.

 

I’ve had the opportunity to workalongside such chefs as: Massimo Bottura on the Pope initiative to feed the planet in Milan and in the global award-winning book Bread Is Gold, as well as Pierluigi Bacchetta, and Fred Giradet.

 

My 39-year career within the culinary world spans across the globe, from Switzerland, France and Spain to Italy, Mexico, South America, Asia and eventually to Toronto, where I opened and became the rising star as head Executive Chef of the award-winning Oro. It was here that I found my individual style—receiving numerous accolades for my creative and critically-acclaimed menus and being awarded Top 10 In Canada.

 

My harmony of flavours and panache for food has garnered me the respect and following of world leaders, appreciative patrons, and friends around the world.

 

I have helmed the kitchens of many notable restaurants including: Montreaux Palace, Principe di Savoia, Cala di Volpe, Centro, Il Posto, Four Season, Biagio, and Grand Melia Hotel in Cancun where I was Executive Chef.   I also opened Melia Hotel restaurants in Asia and South America.

Today, you can also find me giving back and teaching the next generation of chefs as a Professor in the Culinary Department of Toronto’s George Brown College, where I am the International Coordinator of their Post Diploma programs in Italian Cuisine.

 

I am a firm believer that food leaves a meaningful impact on our way of life. It’s about reconnecting with local farmers around the world, where food and product begin their journey, and learning how to respect our cooking creations; not only from a sustainable point, but also in terms of the connection to family and friends that cooking and food brings.