While the kitchen may be his first love, Chef Dario di Angeli is passionate about the full hospitality experience. This is why he currently serves as General Manager of Clico Boutique Hotel in Rosebank, Johannesburg; while also overseeing the two restaurants on site.
At Sec, di Angeli has curated a menu that includes delicious dishes such as Grilled Sea Bass with Dashi Foam and Shiitake Mushrooms; Shio Koji Scallops with Smoked mussel and dill broth, green onion ginger salsa, paprika angel hair; and Springbok Tartare with Sticky Black Rice and Coconut Sauce.
Showcasing both Neapolitan and American-style pizzas, 400 Degrees is the neighbouring spot for more casual but still decadent dining. Here guests can also indulge in handmade pastas, gourmet burgers, and risottos.
Chef Dario shares his culinary and hospitality journeys so far…
YLA: Why did you become a chef?
Dario: My dad worked in hotels so I kind of grew up in the industry. When I was in high school, I got a job as a relief manager at a place called The Land of Milk and Honey. Since then, which was in standard eight, I’ve never really worked in any other sector besides hospitality. In terms of the chef side, I was working at a pizzeria in Waverley, Johannesburg and found myself gravitating towards the kitchen. I liked it more than being front of house. One day, while working at a hotel restaurant, I was doing something mundane like cleaning chicken livers but was enjoying it so much that I realised I actually wanted to become a chef.
YLA: What for you is a significant food memory?
Dario: I come from an Italian family so I have a lot of food-related fond memories. One of them is Sunday mornings in our house when I was a kid. My sister and I would wake up to my parents already having started with making Sunday lunch. Dad would be making the pasta so there’d be sheets of pasta drying all over the kitchen. My mom would be stuffing the lamb or chicken with garlic, olives and rosemary. They’d share the music playlist with Dad listening to opera in the morning and then Mom would play her favourites like Abba later in the day. We’d sit down for lunch at midday and get up from the table at 5pm!
YLA: How about a really memorable dining experience?
Dario: In 2009, I decided to see if a South African restaurant could be comparable to the best restaurants in the world. So I looked at the list of the top 50 in the world and selected 20 to visit. During this trip, I had many incredible experiences. This included Alinea in Chicago which was spectacular. I also really enjoyed the Fat Duck in England; so much so that I went to eat there twice!
YLA: How are all of these influences and experiences represented at Sec?
Dario: The new menu is all about diversity, bold flavours, and creative reinterpretations of classics. We want to offer something for every palate, whether you love seafood, crave rich meats, or prefer plant-based options.
YLA: Why have you decided on a BYO (Bring Your Own) wine policy, that allows guests to bring a special bottle of wine without paying corkage?
Dario: A great meal deserves the perfect wine pairing, and while our carefully curated wine list offers an excellent selection, we want guests to have the freedom to enjoy their favourite wines with their meal.
