Mirco Cossavella

Mirco Cossavella

Born :

Ivrea (Turin), Italy.


I started working at the age of 15 as a kitchen hand during Summer high school holidays.

During high school, I was a bit of an inconsiderate and I had not much respect for everyone around me. So, I decided that I needed to learn how to work in a big team and respect rules.

A few days after getting my Chef education diploma a friend got me in contact with a corporate Chef from Costa Crociere, a big cruise ship company and after doing a few months of preparation, I finally got onboard.

Some years later I decided to move to Melbourne to export what I learned and open up my mind to other cultures.

In 2017, I joined the team at Da Guido and now after a few years of hard work I can finally say that I run the kitchen.

Have you always wanted to be a Chef ?

Yes, I always wanted to be a Chef. During the last year of middle school, the idea of working in a kitchen was the only thing I had in mind, but the real decision came after kitchen hand work and 'work experience' through high school; that set me up to realise that being a Chef could be a great career.

How would you define your style?

I define my style as a traditionally-trained Italian Chef; however, I am twisting every day to more Italian dishes with local products. 

What is your feature flavour these days?

Right now, I am really into filled pastas like ravioli and agnolotti, however I love smoking meat and charcoal BBQs.

Obsessive-compulsive about?

I am obsessed with quality and presentation of food; I am also obsessed with cleanliness. It really gets me angry seeing a dish plated without love.

Your greatest culinary influence:

My father used to be a Chef in a bistro, since I was young I used to make dishes on the weekends with him.

What do you love about this business?

Being far from my original country because I can make people try new flavours and new versions of common Italian dishes.

An ingredient you can’t live without?

Meat in general is my favourite playground.

Most ‘eyebrow-raising’ menu item?

At the moment the dish that customers love the most is ravioli Wagyu.

Signature dish:

Pan-fried polenta, 12-hour hickory-smoked pulled pork, on a fresh pesto yogurt sauce; or vegan wholemeal fusilli, roasted kale, caramelised cherry tomatoes and garlic confit, topped with rocket pesto and toasted pine nuts.

Da Guido La Pasta

Da Guido La Pasta

Located in the Italian quarter of Lygon Street, Da Guido La Pasta takes you to Italy from the heart of Carlton. Operated by a family with more than 40 years restaurant experience both in Italy and Down Under, expect a warm and authentic vibe of white-washed brick walls, leadlight pendents and an open kitchen giving a glimpse of the Chefs in action. To ensure genuine Venetian taste and style, dishes are prepared by Chefs trained in the homeland; expect starters like Black Angus carpaccio, rocket salad, buffalo mozzarella, Parmigiano and truffle oil. For the main affair, opt for fettuccine with wild boar and hazelnuts, or tender Wagyu beef fillet, asparagus, caramelised shallots and green salad; while pasta lovers delve into squid ink tagliolini, calamari ragu, fresh tomatoes and basil.

Read more

More Chefs