Restaurant Terrazza in Hotel Danieli, Venice is arguably one of the best Venetian restaurants in Italy. One person we have to thank for that is executive chef Dario Parascandolo, who helms the kitchen.

Having worked as a chef since 15, he has pursued his passion by being an assistant chef for different hotels, then worked his way up to demi-chef, chef de partie and sous chef. He has also developed a global palate, which he honed when he was working for various restaurants in Europe and the US. Now that he’s back in his home country as executive chef, he wants to re-introduce Venetian cuisine that reflects his amazing journey to his diners; and in the upcoming Epicurean Journeys — to us.

I start my day with… a good espresso (I’m not only Italian, I’m from Naples, so I can’t live without it!) Then I go to work and take care of the first epicurean experience for our guests: breakfast at Restaurant Terrazza Danieli. All products are home-made and every dish on the buffet is prepared in detail.

Later in the morning I meet my direct assistants; it’s a daily ritual to program and coordinate all the activities in the kitchen, followed by a little office work. I work side-by-side with my brigade of 25 chefs, and from the mise en place of lunch and dinner to the continuous creation of new dishes, it’s all about ensuring our guests embark on a culinary journey like no other. 

^{Pumpkin and rosemary risotto}

Other than my cuisine, I also enjoy… cooking. It’s my passion and I spend most of my time in the kitchen. When I was younger I would go biking, running, or play football and tennis with friends. Now that I have a beautiful family, my time off belongs to them (and to our dog). We enjoy staying home, travelling, relaxing together and obviously eating! In this, I’m a black belt.

If you ever visit my country, you must try… my mother’s cuisine! She always put so much passion in every single dish; it was impossible not to inherit this quality. Let me give you an example: We’re from Naples, and in Naples we have a typical dish called “Ziti al ragù”.

Ziti is a form of pasta and, as you probably know, ragù is a typical sauce made of tomato and a good piece of meat. Quite simple, you would say. Well, to prepare this meal, my mother goes to the same butcher she has been going to for years and if the piece of meat she gets is not of the right quality… well, that man is in trouble! 

I can cook the meanest… well, in my professional path I’ve always worked hard for a goal: To provide a consistent and delightful experience to my guests, from starters to desserts. Thus, I would not say I have a meanest dish, but I do love every dish I prepare for the joy it can provide. One of the dishes from our latest à la carte menu gives me particular satisfaction: tortelli stuffed with gorgonzola cheese, red beets coulis, spinach and bitter-sour onion. It’s wonderful watching guests as they taste it. Their surprised and delighted expression is my best reward! 

My epicurean journey is… about bringing diners on a journey of the flavours of Venice. We are like ambassadors bringing Venetian cuisine to Singapore and allowing guests to experience a different, rich and delicious culture. I am so proud of this heritage.

^{Sea bass with almond razor clam}

The inspiration behind these dishes… is Venice. My menu is rooted to local tradition, with seasonal ingredients and a touch of my personal style. Creativity and above all — taste — are the most important things in a dish. 

Diners will be surprised to know that…. simplicity always comes from competence. If you receive a dish that looks and tastes clean and harmonious, you can bet there’s a lot of research and care behind it. 

My favourite Singapore food is… unfortunately, I don’t know yet. But I can’t wait to try the local cuisine and explore new flavours and ingredients which I can also use for my next dishes at Restaurant Terrazza Danieli. 

If I weren’t a chef… I would definitely be a cook! Jokes aside, I’ve known I wanted to be a chef since I was a child, I used to spy on my mother while she was cooking. I was very curious, always tormenting her with questions about recipes and ingredients. 

I can’t live without…  my daughter! I am unable to spend as much time with her as I wish, but when we’re together she immediately draws a big smile to my face, no matter how my day went.

Executive chef Dario Parascandalo's Venetian Sojourn: Six-course Dinner is on 1 June, 7pm at the Fullerton Waterboat House. For more information, please visit the website.