From Catwalks to Kitchens

It’s a far cry from the runways of European fashion houses, but Executive Chef Dario Tomaselli says he prefers to „strut his stuff“ out the kitchen doors of Oro instead of down the catwalk.

A one-time model, Dario decided to leave the fashion arts for the culinary arts to pursue his passion full-time.
A scion of a hotel-owning family, Dario never forgot the exquisite meals the family chefs would prepare for him – and patiently allowed him to savour in the kitchen beside them.

Global Talent…
Now, after almost 20 years of experience, he’s created a legion of appreciative patrons and friends around the world.
He began his career as Sous Chef at the Restaurant au Soleil Villeneuve in Montreaux, Switzerland and then moved on to the Hotel Duca di Milano, Italy before immigrating to Canada in 1988.
In Toronto, Dario expanded his talents at Yorkville’s Il Posto, the Four Seasons Hotel, Biagio’s Ristorante and Giovanna’s Trattoria.
But soon the sun and sands of Mexico lured him to the sumptuous Grand Hotel Melia in Cancun, where he took the helm as Executive Chef for the six-star establishment.

…and Recognition
After a stint at the Hogan Inn in King City, Ontario, he returned to the Grand Hotel Melia only to move to Toronto once again to step into the Executive Chef position at Oro.
Along the way, Dario developed a reputation for culinary contemporary class, pairing sophisticated ideas with subtle flavours and contrasting condiments.
He currently oversees a creative team of 15.
Dario has played an integral role in Oro’s recognition as:

• one of Canada’s Top 10 restaurants by the Globe and Mail and
• a „must-see“ when in Toronto by New York City’s Food and Wine magazine.

restaurant: www.ororestaurant.com