The Michelin-starred chef discusses his Italian roots, the fusion of Italian and Asian flavours, and his relentless pursuit of culinary excellence in Toronto’s dynamic dining scene
In Italy, food is the foundation of Italian culture, commonly celebrated in its ability to teach, express and continue family traditions.
Born in Naples, Italy, Daniele Corona’s upbringing was that of classic and traditional Italian culture. Since his youth, Daniele’s pleasure in food went above and beyond his palate. He learned to savour and respect the art of Italian cuisine, often studying and examining the ingredients and spices which have made Italian food one of the most influential cuisines in the world.
Much of Daniele’s career has been centered among the world’s most respected chefs and restaurants, many of which have been awarded with Michelin stars. His experience and reputation in the affluent world of the Italian culinary arts eventually led him to chef Ernesto laccarino at the award-winning destination, Don Alfonso 1890, in the Amalfi Coast.
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Chef Ernesto recognized the talent and potential in Daniele, and following a mentorship at the flagship, Chef Daniele was handpicked to move to Toronto to join the team at Liberty Entertainment Group, with a mission to carry forward the legacy of Don Alfonso 1890 and its Italian culinary traditions, techniques and recipes. As executive chef of Don Alfonso’s Toronto destination, he expanded and elevated the culinary offerings of the renowned establishment in Canada and on the international stage, winning a Michelin star in September of 2022, and soon after, being named among VineRoutes’ list of 25 Top Restaurants in Ontario.
Chef Daniele Corona at work. (DaNico Restaurant, in Toronto) // Photo: @Door.24
Now – in partnership with Liberty Group CEO, Nick Di Donato, and executive chef Ernesto Iaccarino – Chef Daniele has realized his lifelong vision to establish his own fine-dining destination restaurant in downtown Toronto, called DaNico, which opened in September of 2023.
As executive chef, his signature menu focuses on the modern Italian culinary tradition he is regarded for combined with modern Asian influences and utilizing the very finest, local, and sustainable ingredients available in the country. His journey continues in his pursuit of achieving the pinnacle of fine dining – in the tradition of Michelin – for Canada, on the global stage.
VineRoutes: What inspired you to pursue a career in the culinary world, and how did your journey lead you to Toronto, and ultimately DaNico?
Chef Daniele Corona: My culinary journey has been inspired by my family in Italy – they are “foodies” who are committed to the care and quality of food preparation and ingredients. Together, we have enjoyed many memorable dishes. As Italians, being in the kitchen and eating together is a sign of love and union, and why we spend so much time celebrating food. It is there, since watching my mother cook as a child with fascination, that I discovered my passion for food and cooking, and I realized I wanted to become a cook myself.
Here, I have had the opportunity to create a new menu concept, introduce Asian flavours to my traditional Italian traditions, explore new local ingredients and push my culinary boundaries.
VineRoutes: Can you share some insights into the philosophy or approach to cuisine that defines your culinary style at DaNico? Why is Italian/Asian fusion so important to you?
Chef Daniele: My cooking philosophy is based on three fundamental points: use only premium, high quality food ingredients; constantly implement creativity with new culinary ideas; and showcase a strong “personality” in our dishes. This philosophy is paramount in ensuring DaNico remains an unparalleled, fine-dining destination.
At this point in my career – with my Italian background and culinary traditions – I wanted to explore new cultures and incorporate new local and Japanese products without distorting my Italian roots. Our menus are a compelling combination to offer a unique experience to our guests, and we are proud to be the first concept of its kind in Toronto.
The swank and modern interior at DaNico. (Photo: @Door.24)
VR: With your experience at both DaNico Restaurant and Don Alfonso 1890, how do you integrate traditional Italian flavours with contemporary techniques to create unique dining experiences?
Chef Daniele: I am privileged to be enjoying the best moment of my career as a chef. I am mature enough to respect and maintain my traditional Italian culinary roots, while being creative enough to combine my culture with others, with responsibility and dedication. My past experiences allow me to implement the best techniques a kitchen can offer, and at DaNico I am lucky to be in a superb kitchen with the most modern equipment, where it is easy for me to experiment and apply new cooking and preparation techniques.
VR: What is your process to create a new signature dish? What are some of the signature dishes at DaNico Restaurant that showcase your culinary creativity and passion?
Chef Daniele: I believe signature dishes are always decided by customers. We love to listen to feedback from guests; when there is a sizable percentage who like a dish the most, it becomes “a signature” and as such best represents our culinary vision. At DaNico, I believe we have six, including “Italy in a bite,” “Granchio al gusto mediterraneo,” “Anatra all’arancia,” “Spaghettoni ai funghi locali e tartufo nero,” “Il manzo,” and my favourite dessert, “Bosco delle fragole.” There are more interesting dishes on the a la carte menu, but these are my favourites.
DaNico was recently named to VineRoutes’ ’10 more can’t-miss Ontario restaurants’ list for delivering a memorable food and wine experience. (Photo: Tretiak)
VR: How do you inspire creativity in your kitchen team?
Chef Daniele: I honestly do not have a precise method; I try to be always myself and respect my colleagues. I consider myself a highly creative person and I always like to experiment and try new things as reflected in our concept and menus, but always with dedication and responsibility. I pride myself on maintaining a strong organization in the kitchen. I am very fussy and always strive to perfect and improve, which provides motivation for my team. I am both proud and lucky to enjoy longstanding work relationships with my team over the years.
VR: Sustainability and local sourcing are becoming increasingly important in the culinary world. How do you incorporate these principles into your menu at DaNico Restaurant?
Chef Daniele: By following and respecting nature and the seasons. Every ingredient has a season – fish, meat, fruits and of course, vegetables. At DaNico, we respect seasonality because the products are more plentiful, fresh and accessible, and most importantly, more flavourful.
VR: As an executive chef, what are some of the challenges you face in maintaining high standards of quality and innovation while also meeting the demands of the Toronto dining scene?
Chef Daniele: The hospitality and dining scene has changed and grown significantly in Toronto in recent years. There is more competition; this helps to inspire us, to constantly endeavour to perfect our offerings, and develop innovative ideas. We need to serve guests unique dishes that best embody our culinary vision. While I am in a very good point in my career, every challenge is an opportunity to do better.
In the brief time since opening we are privileged to see many regular and consistent customers, which signifies that guests are enjoying the flavours of my “signature” dishes. This makes me enormously proud. The secret to maintaining our high standards while surpassing demands is to have a strong team that preserves consistency. The DaNico team is extraordinarily strong; I have faith in them and am proud of their achievements and work.
At DaNico, each dish is distinctively crafted and plated on one-of-a-kind serving vessels, designed to tell a story of the food in breathtaking presentation. (Photo: Tretiak)
VR: How has earning a Michelin star for Don Alfonso 1890 Toronto in 2022 impacted your career and motivation in this business (what does it mean to you personally)?
Chef Daniele: It had a great impact on my career. Earning a Michelin star is an unparalleled achievement for a chef, bringing both visibility as well as more opportunity. I feel awards are simply the beginning for me in terms of motivation; in business it means more responsibility, as it both raises the bar, as well as guests’ expectations.
This is the inherent challenge – more growth, more dedication to perfection, and ultimately surpassing guests’ expectations to be the very best. Yet this is fundamental to my personal goal, the vision of the Iaccarinos in Italy, and our mission here at Liberty Group – to consistently provide the absolute best in international, award-winning fine-dining and hospitality here in Toronto and on the world culinary stage.
5 Rapid-Fire Questions:
What is your favourite ingredient to cook with right now?
Local mushrooms.
What would your last meal be?
Spaghetti al Pomodoro, Basilico e olio extravergine d’oliva.
Is there a food you dislike the most?
I like all kinds of food, but if pressed, the only ingredient I am not fond of is cucumber.
What are some of your favourite wines on the DaNico list?
We have a very compelling cellar (in an original bank vault!) with a deep and international list. There are some very special wines. Some of my cellar favourites:
2022 Elvio Cogno, Nascetta di Novello, Piemonte, Italy; 2021 Planeta, Etna Bianco, Sicilia, Italy; 2019 Domaine de Montille, ‘Bourgogne’ Burgundy, France; 2021 Castello di Verduno, ‘Basadone’, Pelaverga, Piemonte, Italy; 2017 Mastroberardino, ‘Radici’, Taurasi, Campania, Italy; 2019 Chateau Musar, ‘Hochar Pere et Fils’, Beka Valley, Lebanon; 2017 Radio-Coteau, ‘Savoy’, Anderson Valley, California, USA, and more…
What is your favourite dish that has been on your menu at DaNico?
Like children, all the dishes on our current tasting menu are my favourite!
