AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Dario Manca
Born:
Lago D’Orta, Piemonte, Italy
History:
Dario’s earliest memories are of cooking. Growing up in the northern Italian town of Omegna, Sundays meant creating feasts with his Nonna for the whole family. By the age of eight, he knew he wanted to be a Chef and by twelve years old he was working weekends in a small pizza takeaway shop, paid not in cash but in pizza! It was there that he grew a love for the buzz of a busy kitchen and the joy of feeding people.
At sixteen years old, Dario officially entered the Chef profession with an internship at two-Michelin-starred Villa Crespi. This became the catalyst for a remarkable career, leading to further roles at La Contrada by Gordon Ramsay, two-Michelin-starred Met Restaurant by Corrado Fasolato and Apsley’s by Heinz Beck.
In 2013, Dario moved to Australia, settling on Sydney’s northern beaches and joining Giovanni Pilu’s two-hatted Pilu at Freshwater. Over the next four years Dario earned numerous accolades including Australia’s Best Young Chef of the Year (Cira edition), semi-finalist for San Pellegrino’s Best Young Chef in the World and winner of Best Pasta in Australia (also placing in the Top 10 globally at the Barilla Pasta World Championship).
Dario relocated to Brisbane in 2019 to head Motorwagen Restaurant, before landing a leading role at Za Za Ta which was quickly named Brisbane’s Best New Restaurant Opening of 2021. Later in 2021, he joined the Rosmarino Group, overseeing acclaimed Italian restaurant Rosmarino and its sister venue Etna. Under his leadership as Executive Chef, Rosmarino was named in Brisbane’s Top 20 Best Venues within its first month and remains ranked 14 in the Delicious 100 QLD.
After four years with the group, Dario felt it was time to bring alive the dream he’d carried since childhood — opening his own restaurant. In 2024, ATTIMI was born - a fine dining space that blends Italian tradition with a contemporary, creative approach to cooking.
Within just four months of opening, ATTIMI was awarded Two Chef Hats and 14 points by the Australian Good Food Guide and within 10 months won Best New Restaurant Award in Queensland and Northern Territory at the Restaurant & Catering Association Awards for Excellence 2025.
Have you always wanted to be a Chef?
Even as a child Dario had been curious about cooking and loved to eat delicious food, developing an adventurous palate for flavour and texture at this young age. When it was time to select his school subjects however, design (particularly car design) was a strong contender to hospitality school, just that his passion for the culinary arts won in the end!
How would you define your style?
Contemporary Italian that’s born from traditional recipes, concepts and techniques but layered with modern creativity. Playful dishes that contain an element of surprise - punchy flavours, good seasoning and ample crunch (texture).
What is your feature flavour these days?
The savoury and herbaceous notes of an excellent rosemary oil paired with a creamy smoked stracciatella cheese, alongside the nutty aroma and warm crunch of a freshly-made, sourdough focaccia.
Obsessive-compulsive about?
Working with sharp knives, thinly-sliced prosciutto, well-salted food, pasta that still has a bite of bite (al dente), creating colourful dishes that are as much as feast for the eyes as they are for the stomach!
Your greatest culinary influence:
Working in Michelin-starred kitchens across Italy alongside Chefs like Gordon Ramsay, Corrado Fasolato and Heinz Beck - these Chefs challenged Dario and encouraged his development more than anyone else, demanding discipline, respect for ingredients and a perfectionist attitude to food quality and presentation.
However, in many ways these roles demanded chronic self-sacrifice and an unsustainable work ethic - during his time with Giovanni Pilu, Dario was reminded that it’s critical to maintain one’s humanity, vision and creativity over and above one’s endeavour to achieve consistent, robotic perfection.
What do you love about this business?
Dream about it, go to Attimi and create it, taste it share it.
An ingredient you can’t live without?
Garlic, butter, salt and more salt!
Most ‘eyebrow-raising’ menu item?
The ‘Fish Crisp’ inspired by the region of Emilia Romagna.
Signature dish:
Ultimate Arancino - a ‘mushroom-shaped’ arancini of carnaroli rice, porcini mushrooms and trifolati, with truffle mayo.
Signature main - Coral Trout - wild-caught fillet served in a cardamom and prosciutto di Parma sauce, with grapefruit, chilli oil, fennel fronds and puffed fennel barley
What can diners expect when they eat at your restaurant and what makes the experience special?
‘Attimi’ translates to ‘moments’ in Italian. The restaurant’s theme surrounds this idea of living in the present moment and fully embracing the ‘here and now.’ Attimi encourages us to slow down, be present and fully immerse ourselves in the richness of each moment as it unfolds.
The restaurant invites guests on an indulgent journey in modern Michelin- style cuisine that draws on Dario’s Italian heritage, paired with exceptional wines and European hospitality to match. Guests can expect to delight in a variety of creatively curated menus that deliver unique and memorable flavours and moments to remember for life.
What is your go-to meal at home when you don’t feel like cooking?
Sourdough bread and an excellent extra-virgin olive oil with seasalt.
Tell us something no one knows about you?
Dario can’t handle spice!
Where do you see yourself in 5 years’ time?
Attimi Restaurant being a dining destination across Australia; Dario and his team opening at least one if not more additional venues (possibly including a bakery specialising in foccacia).
Attimi by Dario Manca
Live in the present moment and embrace the here and now at Attimi by Dario Manca on Given Terrace in Paddington. This intimate 28-seater restaurant boasts a modern European-inspired look with vibrant decorative touches designed to capture a memorable moment in time. Attimi has come to life under the guidance of Head Chef and owner Dario, whose artwork graces the walls, who delivers a modern Italian fine food and service experience. Opt for a la carte or degustation dining and savour starters such as yellowfin tuna tartare with tomato concasse, chilli oil, stracciatella, carasau and salted pistachio; before mains such as porchetta – pork neck and belly, porcini cream, baby gem lettuce, white onion purée and pecorino Romano – or coral trout with cardamom and prosciutto di Parma sauce.
More Chefs
Latest Articles
