An Italy Answered Interview for Italian Heritage Month in Canada
For Italian Heritage Month in Canada, Live in Italy Magazine begins its celebration of Italian cultural contributions with a feature on Chef Daniele Corona, Executive Chef and Partner at DaNico in Toronto. Originally from Naples, Chef Daniele is redefining fine dining in Canada with a culinary philosophy that honors his Italian roots while embracing multicultural influences and seasonal Canadian ingredients. His story, marked by prestigious accolades—including multiple Michelin stars and Top Italy’s Chef of the Year—reflects a new kind of success we call the Canadian Dream: Italian Style.
From his grandmother’s kitchen in Napoli to the high-pressure world of Michelin-starred restaurants, Chef Daniele’s journey is one of discipline, creativity, and heartfelt passion. Now leading one of Toronto’s most celebrated restaurants, he shares with us the philosophy behind DaNico, the role of sustainability in luxury dining, and how Italian identity evolves abroad without losing its soul.
Listen to the full version of our interview on “Italy Answered,” Live in Italy Magazine’s podcast, available on Spotify and Apple Podcasts.
(1:59) Where were you born and raised?
I was born in downtown Naples (Napoli centro) and I lived there until I completed culinary school. After that, I worked across Italy: Milan, Capri, Rome, and the Amalfi Coast. Each place shaped me as a chef. My last stop before Canada was at the original Don Alfonso 1890 restaurant in Sant’Agata Sui Due Golfi.
[Note: Don Alfonso Toronto’s parent company is Liberty Entertainment Group. The company’s president and CEO, Nick Di Donato is Daniele’s partner at DaNico.]
(3:43) What early food memory still inspires you today?
I spent a lot of time with my nonna as a child. I still remember the smell of her cooking as I climbed the stairs to her apartment. That memory, especially her pasta e patate, stays with me. Every time I create a new dish, I try to bring back that feeling.
“I try to put this emotion in my plates.”
(5:47) When did you realize you wanted to become a chef?
I started culinary school when I was just 13. By 15, I was already working part-time in a professional kitchen while still in school. After graduating, I went full-time. I’ve been doing this for over 20 years now.
(7:03) Italians say a tavola non s’invecchia. What does that expression mean to you?
That phrase means everything. In Italy, family is the center of life. And being at the table (a tavola) is where we connect. Even if you’re busy, on Sundays everyone sits together for lunch for two or three hours. It’s not just about eating. It’s about being together.
(9:09) What brought you to Canada?
I moved to Canada to follow a job offer from Don Alfonso when they opened in Toronto. It was a thoughtful decision. I had offers in the U.S. and Italy too. But I chose Canada because the Michelin Guide hadn’t arrived yet, and I saw it as an opportunity. I didn’t want to be the best—I wanted to be one of the first.
(12:54) How did it feel to be part of Canada’s first Michelin Guide—and to win?
It was an incredible moment. I had worked in Michelin-starred kitchens in Italy, but receiving my own Michelin star in Canada was something special. I was also named Chef of the Year by 50 Top Italy, and DaNico ranked as the third-best Italian restaurant outside of Italy. We opened just over a year ago, so to receive that kind of recognition so quickly was a surprise and an honor.
(17:12) What was your vision when you created DaNico?
DaNico is the expression of my culinary journey. When I first arrived in Canada in 2018, I was focused purely on traditional Italian cuisine. But Toronto is a multicultural city with incredible access to fresh, global ingredients like from Japan. Over time, I began to evolve my style by blending my Italian roots with Asian and Canadian influences. It’s always about quality first.
(19:30) What can guests expect from the tasting menu and à la carte?
The tasting menu is eight courses and starts with an aperitivo (small bites). Then come the two starters, pasta, two mains, dessert, and petit fours. It’s for those who want a complete experience.
The à la carte menu is more flexible. Guests can choose one item from each course category and finish within an hour and a half if they prefer. It’s ideal for returning guests or those with limited time.
(23:09) You offer curated wine pairings. How important is the pairing process?
Wine and food are equals. At DaNico, each dish is tested five or six times to find the perfect wine. If the wine is too strong or too light, it ruins the balance. We believe the wine is 50% of the experience. It must match the dish in weight, intensity, and character.
[Note: Ashleigh Forster of DaNico is the MICHELIN Guide Toronto 2024 Sommelier Award Winner.](25:05) How often do you change the menu?
Every two to three months. Even if the protein stays the same, we switch the vegetables and sides based on the season. Right now, for example, we’re using Ontario white asparagus and nettles. Seasonal freshness is everything.
(27:02) Let’s talk about sustainability. What does sustainable luxury mean to you?
Sustainability is natural for me—it started with my nonna. She never wasted anything. If we had zucchini, we’d eat zucchini ten days in a row.
At DaNico, it goes beyond food. We reduce plastic, limit energy use, and avoid food waste. But sustainability also means treating staff well, offering fair salaries and time off. A healthy work environment is part of luxury. It’s about respect for people, ingredients, and the planet.
“Take care of the environment, take care of the people around you, and make sure this mentality spreads beyond your kitchen.”
(31:04) What were the challenges in introducing true Italian food in Canada?
At first, many guests asked for softer pasta. That was hard for me. I thought, “Where am I? What can I do?” But I stayed true to al dente and trusted the process. Six years later, the understanding has evolved. Now, most guests appreciate real Italian food—and they’re open to learning more.
(35:21) How have Italian Canadians responded to your modern approach?
I always start with a traditional base—then I add a twist. Never 50/50. I keep my Italian identity front and center. The plating is clean and minimal, the flavors are authentic, and the details matter. Our regular guests include many Italian Canadians of all ages. They support the concept because it respects tradition while moving it forward.
(39:53) Let’s talk about awards. How do you stay grounded through all the recognition?
Awards are a consequence of what we give to our guests. They’re not about ego—they’re about trust. If a guest chooses your restaurant, you need to deliver what they expect and more. That’s the real reward.
“I am Chef of the Year, yes. But without my guests, I am just Daniele. I am nothing.”
(43:22) Besides friends and family, what do you miss about Italy?
I miss watching people in the street—seeing what they’re doing, how they talk, just listening to conversations. That’s one of the first things I do when I go back to Naples. I say hello to my mom and dad, and then I tell them, “I’ll be back in an hour.” I head to the busiest part of Napoli, sit at a bar with a coffee, and watch people go by. It helps me remember where I come from.
And the food, of course—the food my mom makes, my family’s cooking. But especially the pizza. My brother just opened his own pizzeria last month. He’s a great pizza maker, and I can’t wait to go home and try it.
“Definitely, the pizza is the thing I miss the most.”
(46:45) Would you say you’ve achieved the Canadian Dream?
100%–it’s something incredible! I came here with a goal: if I’m going to live 8,000 kilometers from my family, I need to do something special. So I worked hard. That’s the only way. Now, I hope my story inspires young chefs to do the same.
“I am living the Canadian Dream, and I am very proud of that…The only way to do it is to work hard, be consistent, professional, and respectful—and everything else will follow.”
To learn more about DaNico and Chef Daniele Corona’s award-winning cuisine, visit danicotoronto.com.
Follow: @danicotoronto and @chefdanielecorona on Instagram.
Read our companion interview with Mirko D’Agata—another inspiring Italian chef preserving Italy’s culinary legacy in Canada. Together, these chefs are not only advocates for authentic Italian cuisine, but also mentors shaping the next generation and elevating every guest experience. Don’t miss the full interviews with both chefs on Italy Answered, Live in Italy Magazine’s podcast, available on Spotify and Apple Podcasts.
