I recently had the opportunity to sit down with Chef Davide Ciavattella at the renowned Don Alfonso 1890, a Michelin-starred gem nestled in the heart of Toronto. Chef Ciavattella’s journey in the culinary world is nothing short of inspiring. Originally from Italy, he’s worked in some of the most prestigious kitchens, which helped shape his artistry and passion for Italian cuisine.

From the moment I walked into the intimate, yet vibrant atmosphere of Don Alfonso, I could feel the passion and love infused into every corner of the restaurant. And when I sat down with Chef Ciavattella, it was evident why his reputation precedes him. As he spoke about his culinary journey, his commitment to both tradition and innovation, and his unshakable belief in the power of love behind every dish, I couldn’t help but feel an overwhelming sense of inspiration.

By the time the interview wrapped up, I was not just full from an unforgettable meal, but full of amore—the love, passion and drive that radiate from Chef Ciavattella. The conversation left me with a deep desire to visit Italy again, to experience the magic he spoke about firsthand. This is how legends are made—through passion, dedication and the relentless pursuit of perfection. And Chef Ciavattella? He’s truly one of them.

ADA YAKOBI: I would love to know, when did your love affair with food begin?

CHEF DAVIDE CIAVATTELLA: It might sound simple, but for many chefs, especially in Italy, the love for food begins at birth. From a young age, food becomes a way of life, full of flavours, family traditions and culture. In Italy, food is everything.

For me, it was also in my genes, from my grandparents. By the time I was 10 or 11, I knew I wanted to be a chef. I kept telling myself, “I want to be a chef, I want to be a chef,” and I wanted to carry on my family’s culinary traditions.

What was your favourite dish as a child?

That’s such a tough question because I love everything! But if I had to choose, it would be spaghetti al pomodoro. You can’t go wrong with it—it’s a masterpiece! In Italy, the fresh tomatoes, basil and olive oil are unlike anything you can find in North America. Walking through small towns, you can smell the fresh produce, and it’s incredible. So, yes, spaghetti al pomodoro is my ultimate comfort food. Oh, and maybe hamburgers too. But definitely spaghetti al pomodoro!

What does cooking mean to you?

For me, cooking is a melting pot of emotions. It brings out both the best and worst parts of me. But, at the same time, it’s how I find peace. If I’m feeling overwhelmed or facing problems in life, I just step into the kitchen, start cooking, and I’m happy. It’s my escape, my way to feel okay no matter what’s going on.

The kitchen is my whole world. I’ve thought about changing careers a few times, but every time, I tell myself, “No, this is your life. You can’t leave it behind.” Cooking is everything to me—it’s my identity, my passion, my entire life.

You came here from the Amalfi Coast. How has the transition to Canada been for you? What has it been like?

I decided to move to North America, specifically Toronto, because of Chefs Ernesto Iaccarino and Alfonso Iaccarino. When they approached me and said, “Hey, Davide, there’s an opportunity in Toronto—do you want to take it?” I didn’t even think twice. I didn’t talk it over with anyone. I just said, “Yes, Chef. Of course!”

For me, being here and working with Alfonso is a dream come true. When I was young, I had Chef Alfonso Iaccarino’s book in my bedroom, so to be here now feels like I’ve achieved something I only used to dream about.

That said, the transition wasn’t easy at first. My English wasn’t great, and I was stepping into a completely new world, one I knew very little about. It was my first time in North America. Moving here was a big adjustment, especially coming from the Amalfi Coast, where every small town is unique and the whole coast is smaller than Toronto!

Now, though, I have to say I’m really happy to be here. I’ve started to enjoy the city, meet new people and embrace the experience. Of course, I miss my hometown and the sea, but Toronto has given me so much.

Minus the cold, right?

Oh, absolutely! But honestly, it’s not as bad as Montreal—that’s next level!

What is the philosophy behind the culinary journey at Don Alfonso?

The philosophy at Don Alfonso is simple yet profound—it’s all about offering an authentic Mediterranean experience. Our focus is on true Mediterranean cuisine, blending innovation with tradition, while staying faithful to the original recipes.

When guests dine with us, we want them to feel as though they’ve been transported to Italy for two or three hours. Through our dishes, they can taste the genuine flavours of Italian ingredients and preparations. It’s Italian cuisine at its core—the real deal. So, no Alfredo pasta or chicken Parmigiana here, I’m afraid!

We’re continuing the incredible work they do on the Amalfi Coast. I stay in daily contact with Chef Ernesto Iaccarino in Italy, discussing how to improve and ensure that our dishes resonate with people here. Toronto is such a multicultural city with influences from Asia, South America and Europe, so we aim to stay as natural and authentic as possible while embracing this diversity.

At the end of the day, we cook Italian and speak Italian through our food—that’s our philosophy, and it’s what makes Don Alfonso so special.

What’s the hardest part of your job?

I’d say the hardest part of my job is finding a balance between my private life and my work. Being a chef is demanding—many people think chefs are the last to arrive and the first to leave, but that’s not the case for me. I’m the first to arrive and the last to leave. I usually start around 10:30 or 11 in the morning and finish at midnight or later. Balancing that with personal life is not simple.

Another big challenge is maintaining consistency. It’s tough to ensure that every single guest has the same exceptional experience. Consistency requires focus, dedication and constant effort to meet the high standards we set. The long hours—12 or more per day—are exhausting, but when you’re striving to deliver the best experience possible, it’s what the job demands. There have been times I’ve thought about quitting or changing careers, but I can’t. This is my life, my passion—it’s in my blood.

You’ve been awarded Michelin Stars and named the best Italian restaurant. How do you maintain such high standards and continue to raise the bar?

The key is to never stop learning and improving. I’m constantly studying and working on our menu, observing what people want and expect from us. I make small adjustments a few times a year to ensure every dish performs well. If something isn’t working—maybe a dish isn’t resonating with guests—we reassess and adapt. Collaboration with the front-of-house team is also essential; we discuss guest feedback and refine the experience together.

I’m also very hands-on in the kitchen. When you visit, you’ll find me there, shoulder-to-shoulder with my team, cooking and ensuring that every single plate is perfect. This direct involvement helps keep the standards high and shows my team that I’m fully committed.

Motivating the team is equally important. As a chef, it’s my job not only to lead but to inspire. The team needs someone to push them, guide them and help them stay consistent under pressure. Running a large restaurant like Don Alfonso, with 120 covers and long services from 5 to 10:30, is no small task.

It’s about working closely with the team, refining the menu continuously, and staying present and dedicated in the kitchen. That’s how we maintain and elevate the experience.

What advice would you give to aspiring chefs who look up to your success?

Don’t look up to me! (laughs) No, but seriously, my advice is simple: follow your dreams and be yourself. Don’t try to imitate someone else. Understand your philosophy, who you are and where you want to go. Mistakes are part of the journey—don’t be afraid to make them. It’s through mistakes that you learn, grow and improve.

Be the best version of yourself, be a leader and stay true to what makes you unique. There’s no one-size-fits-all advice for success—it’s something you discover within yourself. But always think about how to improve and strive for better.

What does success mean to you?

To me, it’s a mix of pride and pressure. When people walk into the restaurant, their expectations are sky-high. They see the view, the space and immediately expect perfection. That’s where the pressure comes in—I feel it every time a guest sits down.

But success also means being proud of how far I’ve come. I know my background, the struggles I’ve faced and the hard work it’s taken to get here. While I don’t think of myself as “successful,” I am proud of what I do.

Success is about striving to be the best. We’re not the best restaurant in the world—yet—but we’re one of them. And every day, we aim higher. That’s what it means to me.

Was there a pivotal memory or moment in your career that really shaped your journey as a chef?

Absolutely. I’ll never forget my first interview—it changed everything. I was 20 years old and had just left my hometown. I was interviewing for a position and walked into the office, only to see one of Italy’s greatest chefs, Roberto, a three-Michelin-star legend.

It was surreal, like a young soccer player meeting Maradona. During the interview, he asked, “Are you sure you want to do this job?” I said yes, and he warned me, “It’s not for everyone.” But then he gave me a shot. That first week was incredibly tough—stressful, exhausting but also exhilarating.

Looking back, I owe him so much. That experience taught me to embrace the pressure and strive for excellence. It was the moment I knew I wanted to be in this world and, more importantly, to be the best. From there, I moved to Capri, then Amalfi, working with Chef Maestro Alfonso, and I’ve never left the Michelin-starred path since. If I couldn’t cook at this level, I’d rather stay home with my kids.

What word would you choose to represent your food and this restaurant?

Amore. Love. That’s what it all comes down to—love for the craft, for the team and for the experience we create. But it’s more than just love; it’s famiglia—family. I work hard to foster that sense of belonging among my team, like a family sharing one goal.

Is there anything exciting you’re working on for the restaurant that you can share?

Without spoiling too much, we’re exploring new ways to give our guests unique experiences—something that blends Italian tradition with innovation, a journey through the past, present and future of Italian cuisine. It’s about helping people truly understand what it means to “cook Italiano.”