Mirco Cossavella

Born :

Ivrea (Turin), Italy.

History

I started working at the age of 15 as a kitchen hand during Summer high school holidays.

During high school, I was a bit of an inconsiderate and I had not much respect for everyone around me. So, I decided that I needed to learn how to work in a big team and respect rules.

A few days after getting my Chef education diploma a friend got me in contact with a corporate Chef from Costa Crociere, a big cruise ship company and after doing a few months of preparation, I finally got onboard.

Some years later I decided to move to Melbourne to export what I learned and open up my mind to other cultures.

In 2017, I joined the team at Da Guido and now after a few years of hard work I can finally say that I run the kitchen.

Have you always wanted to be a Chef ?

Yes, I always wanted to be a Chef. During the last year of middle school, the idea of working in a kitchen was the only thing I had in mind, but the real decision came after kitchen hand work and 'work experience' through high school; that set me up to realise that being a Chef could be a great career.

How would you define your style?

I define my style as a traditionally-trained Italian Chef; however, I am twisting every day to more Italian dishes with local products. 

What is your feature flavour these days?

Right now, I am really into filled pastas like ravioli and agnolotti, however I love smoking meat and charcoal BBQs.

Obsessive-compulsive about?

I am obsessed with quality and presentation of food; I am also obsessed with cleanliness. It really gets me angry seeing a dish plated without love.

Your greatest culinary influence:

My father used to be a Chef in a bistro, since I was young I used to make dishes on the weekends with him.

What do you love about this business?

Being far from my original country because I can make people try new flavours and new versions of common Italian dishes.

An ingredient you can’t live without?

Meat in general is my favourite playground.

Most ‘eyebrow-raising’ menu item?

At the moment the dish that customers love the most is ravioli Wagyu.

Signature dish:

Pan-fried polenta, 12-hour hickory-smoked pulled pork, on a fresh pesto yogurt sauce; or vegan wholemeal fusilli, roasted kale, caramelised cherry tomatoes and garlic confit, topped with rocket pesto and toasted pine nuts.