![]() Add a bit of passion, a lot of talent, and some hard work and you’ll find yourself within our staff. Our recipe for success starts with our team. His obsession is one of the main reasons we can stand behind the quality of our dishes. He is the quality control maestro alongside Andrea, checking every single dish prepared. Wine research and tasting is now his favourite activity on his days off-work. He has developed a strong passion for wine growing up, one that he shares with his father. “With this great combination, we can create something truly unique.”ĭavide is involved in every aspect of the business, but he has a special focus on pasta creations and is the mind behind our wine list developed alongside our knowledgeable front of house staff. “We want to show that it’s possible to mix local produce with the traditions we grew up with,” he says. The pair have carried that same philosophy forward to Al Dente. After four years as understudy, Davide took charge of the restaurant for two years, before seeking new adventures at Grossi Florentino.Īt Grossi, he cooked alongside Andrea, bonding enthusiastically over a shared love of cooking the food of their home country with beautiful Australian ingredients. He worked under great teachers such as Mirco Speri (now at Buono in Parkdale) and Marcello Mariani (now at Caterina’s). He feels fortunate that his first job here was at Mezzo, a lovely restaurant which used to be on Little Bourke Street. ![]() ![]() The wide world beckoned and, in 2013, Davide came to Melbourne. “It grew into a huge passion for me.” While studying hospitality, Davide worked in Michelin-starred restaurants in Verona and won the opportunity to travel to London for work experience in a four-star hotel. “I always loved cooking because I was in that environment from when I was young,” he says. His childhood was intertwined with the family restaurant and he fell naturally into a cheffing career. His parents ran a restaurant in the heart of Verona, in northern Veneto. When everything is good, this is the best place in the world."Īndrea is passionate about progression, and his results-driven mindset helps to carry Al Dente and the team from strength to strength.ĭavide Bonadiman was born to be a chef. "You can talk about wine and food with everyone. "I loved Melbourne straight away," says Andrea. ![]() "I learnt more about Italian food there than I did in Italy.” There was also the joy of being immersed in Melbourne’s hospitality world. "It felt like a home away from home and it was great to work with owner-chef Guy Grossi and executive chef Chris Rodriguez," says Andrea. Two days after he arrived in Melbourne, the young chef had a job at Grossi Florentino. He was a local sensation and the TV crews came calling but Andrea’s horizons were broader. “I loved it and I learnt so much but it was a crazy time.” Next stop was La Tessitura, a 30-seat restaurant closer to his village, where he quickly progressed to his first head chef job aged just 22. “We’d work 13 hours a day, six days a week,” he says. Steady promotions over four years saw Andrea attain the role of chef de partie but it was no picnic. As soon as he graduated, he joined the staff of Michelin-starred Pierino Penati, not far from Milan. He shifted to culinary college where his teachers saw great potential, sending him for work experience to top regional kitchens and as far afield as Switzerland. ![]() Being fast and full of energy was an advantage.” “I couldn’t stand still for a second but being in the kitchen showed me I was good at something. Crisp lettuce, pepperoni, sweet onions, green olives & mozzarella.Born in Lombardy in northern Italy, Andrea was drawn to restaurants from the age of 12, first during school holidays at his uncle’s tavern in Liguria, then on weekends at a restaurant in his home village of Robbiate. A heaping of fettuccine noodles cooked al dente and topped with our homemade Alfredo sauce.įettuccine Alfredo with seasoned & tender chicken, WOW!Ĭrisp Iceberg lettuce garnished with fresh vegetables & cheese. Four different cheeses layers of meat and sauce, and cheese, and noodles, and meat, and sauce, and…well you get the idea.Ī few years ago, Mama and Papa quit their squabbling long enough to invent a truly wonderful Alfredo sauce. Rigatoni noodles topped with our Italian meat sauce, fresh mushrooms, spicy pepperoni, Canadian bacon & mozzarella. Rigatoni noodles covered with Italian meat sauce & mozzarella then oven baked. A festival of flavors over a steaming bed of tender vermicelli noodles. ![]()
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