AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Dario Milano
Born:
Torino, Italy.
History:
I was lucky to be born and to grow up in Piemonte, one of the most significant Italian regions when it comes to food and wine. I owned a restaurant in Torino for 5 years, before moving to London first, and then to Australia. In the last 10 years, whilst still working in commercial kitchens, I also dedicated myself intensively to become a professional photographer and to master the art of food photography. Opening Milano Torino meant that I could put together the two things that I love doing the most, and I wouldn’t feel complete if either one of the two were missing.
Have you always wanted to be a Chef?
No, it took everybody by surprise that I was going to be a chef; my family had imagined a different career for myself but I didn’t quite share the same “vision” and working in kitchens offered me the possibility to become emancipated quicker and to go find my own path. It was only after a few years that I was inspired by some talented teachers and colleagues to pursue this career seriously. \
How would you define your style?
Flavour driven, clean and unsophisticated.
What is your feature flavour these days?
It is and it will always be aromatic herbs, all of them; I love herbs.
Obsessive compulsive about?
Timing and attention to details.
Your greatest culinary inspirations/influences:
Some of the chefs I have worked with, none of which are acclaimed as a celebrities by the public, but they certainly are celebrities to my eyes.
What do you love about this business?
The possibility to keep exploring.
An ingredient you can’t live without?
Oil.
Most ‘eyebrow raising’ menu item?
Bruschetta drizzled with balsamic glaze.
Signature dish:
Handmade veal ravioli with veal demi-glace.
Torino, Italy.
History:
I was lucky to be born and to grow up in Piemonte, one of the most significant Italian regions when it comes to food and wine. I owned a restaurant in Torino for 5 years, before moving to London first, and then to Australia. In the last 10 years, whilst still working in commercial kitchens, I also dedicated myself intensively to become a professional photographer and to master the art of food photography. Opening Milano Torino meant that I could put together the two things that I love doing the most, and I wouldn’t feel complete if either one of the two were missing.
Have you always wanted to be a Chef?
No, it took everybody by surprise that I was going to be a chef; my family had imagined a different career for myself but I didn’t quite share the same “vision” and working in kitchens offered me the possibility to become emancipated quicker and to go find my own path. It was only after a few years that I was inspired by some talented teachers and colleagues to pursue this career seriously. \
How would you define your style?
Flavour driven, clean and unsophisticated.
What is your feature flavour these days?
It is and it will always be aromatic herbs, all of them; I love herbs.
Obsessive compulsive about?
Timing and attention to details.
Your greatest culinary inspirations/influences:
Some of the chefs I have worked with, none of which are acclaimed as a celebrities by the public, but they certainly are celebrities to my eyes.
What do you love about this business?
The possibility to keep exploring.
An ingredient you can’t live without?
Oil.
Most ‘eyebrow raising’ menu item?
Bruschetta drizzled with balsamic glaze.
Signature dish:
Handmade veal ravioli with veal demi-glace.