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Toronto Star

Where the Michelin-starred chef from Toronto's DaNico goes for standout tagliatelle and Neapolitan pizza that rivals Naples itself

WHERE CHEFS EAT Where Chefs Eat is a weekly series that asks Toronto chefs and restaurant owners to name their favourite places to dine in the city: where they go for everything from weekend brunch to late-night cravings, fancy dinners to dessert. This week: Daniele Corona, executive chef and partner at DaNico Known for: Michelin-starred modern Italian cuisine with local ingredients and a focus on sustainability. 'Sustainability is not just a trend — it's a responsibility,' says DaNico executive chef and partner Daniele Corona. 'We source locally whenever possible, work closely with farmers and artisans, and minimize waste in the kitchen. Also, we limit the plastic usage as much as possible.' The restaurant recently hosted a multi-course dinner with Audi, spotlighting just how delicious sustainability can be, from gorgeous local white asparagus to succulent PEI lobster. This level of elevated fare is standard at DaNico, an Italian fine-dining spot that has earned a Michelin star for its refined tasting menus — and Corona is keen to push the boundaries of what Italian food can be.