By Leigh O’Connor.
Dalton Fernandes’ culinary journey began in the vibrant kitchens of Mumbai in India where his passion for cooking was ignited.
Over the years, his relentless pursuit of excellence has led him to prestigious establishments from the luxurious Royal Caribbean International to iconic venues like Sydney Tower’s Sky Feast, Crown Towers Sydney and now Chef-hatted Angelo’s Cabarita.
Here he blends his global expertise with local Australian produce, crafting a menu that has elevated the restaurant to a premier dining destination. His leadership and innovation continue to set benchmarks in the hospitality industry.
"Growing up in a family where food was central to every celebration, I found joy in cooking early on,” he tells AGFG. "Experimenting in the kitchen became my creative outlet and I knew from a young age that this passion would shape my career.
Describing his style as a modern fusion of global techniques and local flavours, with an emphasis on clean, bold tastes and artistic presentation, Dalton focuses on ingredients which are at their peak such as seasonal herbs, citrus and crisp vegetables. These are used to create dishes which are light, flavourful and full of energy.
Precision is his mantra – from knife cuts to plating every detail matters – and Dalton cites the late Anthony Bourdain as his greatest culinary influence for his unapologetic approach to food and storytelling.
At Angelo’s Cabarita, diners enjoy exquisite cuisine crafted with passion, paired with waterfront views and impeccable service – it’s an experience that engages all the senses.
Dalton shares his signature dessert recipe for tiramisu espuma with AGFG home cooks:
"It’s a timeless classic with a twist, highlighting local mascarpone and Angelo’s housemade coffee liqueur.”
As for the future, Dalton is committed to continuing to elevate the restaurant’s reputation, mentoring the next generation of Chefs to push culinary boundaries and embrace creativity.
"I also see Angelo’s expanding its footprint, perhaps through collaborations, unique pop-up events, or even new locations that bring our signature style and dishes to a wider audience.”
So, what does this creative Chef do in his downtime?
"I’m a passionate motorcycle enthusiast, with a particular love for Harley-Davidsons. Whenever I have downtime, you’ll likely find me on the open road, soaking in the freedom and inspiration that only a Harley can offer.
"It’s my way of recharging and finding creative sparks for the kitchen.”
