CHEF’S PROFILE

Experience Dario de Angeli’s culinary magic

Dario de Angeli, 50, general manager and executive chef at Clico Boutique Restaurant, Hotel & Conferencing, is renowned for the magical culinary experiences at Cube Kitchen and Est Est Alea.

Dario has introduced his new and exciting lunch and dinner menus at Clico Restaurant which will undoubtedly ‘wow’ the discerning diner. Dario’s 30 years plus experience in the hotel, restaurant and hospitality industry both locally and internationally, will take Clico to new heights.

His sound knowledge and understanding of implementing a full spectrum of management solutions, running a small, medium and large production will elevate an already award-winning experience at Clico. He may even include some dishes from his sell-out cookbook on the menu.

Dario said: “I have cooked in deserts and five-star establishments, catered for celebrity functions and advised and assisted in the development of numerous brands.”

“I have judged for Eat Out Magazine Awards and San Pellegrino Restaurant Top 50 Awards in my travels to 67 countries. Luckily, I still know the difference between Barolo and Burgundy, Islay and The Highlands and I am so ready to take on this new challenge with great gusto,” he said.

Dario was born in Zimbabwe and moved to South Africa in 1980 and matriculated from Queens High School in Johannesburg.

“I was always exposed to the industry as my dad ran hotels and country clubs for most of my young life. I suppose by default I developed an interest in the industry from that,” Dario said.

“I began my career at a small pizzeria called Melo’s in Waverley as a trainee manager but found myself more interested in the kitchen than front of house so started teaching myself to cook there in my spare time.”

“After two years at Melo’s, I started at a coffee shop in Sandton as a kitchen manager. From there I moved to The Riviera International Hotel and then onto my first real head chef job at a place in Norwood called Lichfield’s. Then took up positions at La Lampara and Soho Square Café until finally opening my first restaurant – Yum and then Cube Tasting Kitchen.”

Dario said: “I have been consulting the last few years developing a pizza concept and a heat-and-eat range of vegan food, amongst other things.”

“Clico offers me the freedom to evolve the product and property,” he said.

Opened in 2006, Clico Boutique Hotel is situated in the tranquil, leafy and upmarket suburb of Rosebank in Johannesburg. Clico was established by Jeanette Schwegman, who wanted to cater for travel-weary and discerning guests. Poised to accommodate corporate guests as well as leisure seeking tourists, this 70-year-old Cape Dutch building is an engaging mix of old and new.

Clico’s conference facility is unique, diverse and ideal for smaller and more intimate events and conferences, fitted with the best and latest AV equipment and featuring sliding doors that open onto the garden, with an outside patio area for drinks and canapés.

Looking at trends, he said: “In the workplace less staff, lower salaries and greater expectation from companies of their employees. In food, there is a large movement towards plantbased eating, particularly in Europe, USA and Australia, with Israel leading the way. I have also noticed a move away from the ‘fine dining’ fancy, molecular, expensive food to more simple food with a hero ingredient.”

On the challenges, he said: “The increased costs of operation is a problem, with additional fuel bills, ingredients and general operating costs. Unfortunately this means we are not able to adequately charge for our services.”

Dario is not married and has a son. For leisure he enjoys anything golf related.

His advice to newcomers aspiring to become an executive chef is: “Surround yourself with good people and keep your admin up to date.”

What is your signature dish?

Salt-cured duck breast, pomegranate gel, textures of peanut and sunflower shoot salad.

What has remained constant in this industry?

The number of armchair critics.

What is your favourite beverage? Whiskey – from Islay.

What is your favourite food? Penne aglio olio con pepperoncini.

What is your pet hate?

Armchair critics.

What is your great love?

Travel.

Are you adventurous?

I have sky dived, scuba dived, raced BMX and am pretty much up for anything that gets the heart rate up. But the thing I enjoy doing most is landing in a new city with no reservations, no map and no clue, and finding out the city by experiencing it by feel. For example, the time I went to Pamplona for the running of the bulls — arrived with no clue and spent the first night in a free campsite with Romanian gypsies!