Davide D'Agostino

Davide D'Agostino

Davide D’Agostino

Head Chef – ETARU

 

An Italian chef with a love for Japanese cuisine, Chef Davide D’Agostino, has recently been appointed Head Chef for ETARU, the South Florida-based Japanese robatayaki concept by the team behind Zuma Restaurants Worldwide and ROKA London.

D’Agostino was born and raised in Turin, Italy and moved to London at the age of 18...

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Davide D’Agostino

Head Chef – ETARU

 

An Italian chef with a love for Japanese cuisine, Chef Davide D’Agostino, has recently been appointed Head Chef for ETARU, the South Florida-based Japanese robatayaki concept by the team behind Zuma Restaurants Worldwide and ROKA London.

D’Agostino was born and raised in Turin, Italy and moved to London at the age of 18 and began a job as prep and service cook at a small Italian restaurant; not realizing that this would end up becoming a career for him.  After a year, he moved to Buddha Bar. Here, D’Agostino began to learn ingredients and techniques and what had started off as a job became a career path. His enthusiasm and skill were rewarded with a promotion to Chef de Partie, a position he stayed in for two years.

After a short stint at an English restaurant, D’Agostino realized that the Pan-Asian and Japanese cuisine he had been learning about at Buddha Bar had fueled his passion and he went on to work in other Asian restaurants in London before landing a position at ROKA London in 2011 at the age of 25. At ROKA, his appreciation for simple high-quality ingredients, elevated by technique to highlight flavor grew as he put in hours of hard work and dedication and continued to learn about the cuisine.

In 2012, seeking a change D’Agostino relocated to Amsterdam where he worked at Izakaya, a restaurant helmed by a former Nobu chef, who helped him develop fine-dining skills and techniques within Japanese cuisine. He returned to ROKA London in 2015 as Chef de Partie and was promoted to Sous Chef within two years. While in this position, D’Agostino had the opportunity to support the opening of ETARU Las Olas in Downtown Fort Lauderdale in 2018; spending a few months helping train staff before returning to London.  He loved his time in South Florida, and expressed an interest to management to return if future opportunities presented themselves.

His wish came true recently and now as Head Chef at ETARU, D’Agostino is responsible for overseeing both restaurant locations – in Hallandale Beach and Fort Lauderdale. Under the guidance of Group Executive Chef Hamish Brown, D’Agostino will be developing new menu items, managing kitchen operations and facilitating staff training. In his free time, D’Agostino enjoys exploring new cooking techniques, reading and has recently started growing his own herbs.

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