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Chef Dario TomaselliBy Genevieve Troka
Dario was among a handful of Canadian chefs at Christmas in November, a yearly extravaganza at Jasper Park Lodge in the Alberta Rockies. Inquisitive guests, shoulders still hunched from a blustery walk on the verandah, strolled past our table as Dario spoke freely and passionately of his childhood days in Italy. Born in Milan, Dario was raised by his grandmother at their ancestral home on Lake Maggiore, equidistant from the Swiss border and Milan. These early years helped forge his career in the culinary arts. Dario reminisced about his grandmother and her inspiration that led him to follow his true passion in life. He spoke fondly of excursions to local farms for fresh cornmeal and cow’s milk to prepare homemade polenta. Dario grinned when I asked if he remembered the first meal that he ever cooked. “It was for my grandmother and was meant to say thank you,” he said sheepishly. “I was around 11 or 12 years old”. He admitted that this first foray into the world of cooking was a bit of an embarrassment, however his grandmother was full of praise. “She was my role model”, Dario added. European trained in French, Continental and Italian cuisine, Dario has embraced a contemporary style at Oro Restaurant. He calls it, “kitchens of the world”. Adamant about his choice of ingredients, Dario prefers to use and promote Canadian products. Signature dishes such as coconut-braised grouper and pan roasted Mediterranean sea bass mingle flavors reminiscent of Mexico, Asia and Italy. Oro (Italian for gold) Restaurant is a Mecca for foodies. Brainchild of well-known Toronto restauranteurs Connie and Domenico Ciccocioppo, Oro is an oasis in the shadow of downtown skyscrapers. Mediterranean themed, the posh surroundings include exposed brick and crackling fireplaces. Guests are seated at tables adorned with pristine linens, while bouquets of fresh-cut flowers perfume the air. Oro is a visual and gastronomical feast for the epicurean in all of us. Accolades continue to pour in for Dario at the helm of the well-orchestrated kitchen. He credits his success to Oro’s creative team of 15 men and women. Toronto’s Globe and Mail newspaper voted Oro “one of Canada’s top 10 restaurants” and New York City’s Food and Wine Magazine called Oro a “must see” while in Toronto. Reservations:Oro Restaurant Photographs courtesy of Oro Restaurant |
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Dario Tomaselli, Executive Chef of Toronto’s Oro
Restaurant, arrived at my fireside table, fresh from captivating a
predominately female audience with a cooking demonstration of fennel and
garlic-crusted pork roast.