De Angeli - Chef Owner
But still wanting to understand and know more Dario spent many a day off at the book store researching as much as he could on cooking techniques, different ingredients and plating styles. And for this he managed to bag himself a Sous Chef position in an upmarket Norwood restaurant (Litchfields).
From there Dario found his stride and revolutionised the culinary world working in and owning a few establishments. His most memorable being Yum restaurant in Greenside where many accolades were won. After Yum Dario needed a recharge and so set off on a culinary journey around the world eating at the to 50 Restaurants.
Coming back he found himself inspired to start something new and unique, and the idea of Cube Tasting Kitchen was born. Running that for 8 successful years, Dario needed to re-invent Cube and so came the evolution to Est Est Alea. Shifting fundamentals with more of a focus on the food and flavours rather than the techniques, Dario has created a space where the restaurant is the canvas and the food is the art.
De Angeli - Director
Always involved in the hospitality industry through her brother Dario, Lara decided to join the restaurant on a full time basis in 2018. She found her niche in wines and is the restaurants “unqualified sommelier” as well as front of house and all things marketing (who would have thought 22 years in an industry would have proved handy).
Lara choses to seek out wines that are unique, sometimes once off, but most of all compliment the food. She likes to play homage to our local hero’s and chooses to only serve local wines (wines you wouldn’t normally find in your local “offie” – bottle store).
Du Plessis - Chef
Mitchel took to cooking like a duck to water and has been running the kitchen under Dario’s guidance ever since.
Mitchel and Dario still get the odd game or two of golf in, and Mitchel has caddied for a South African golfer in the 2018/19 South African open. Whilst Mitchel still enjoys golf his true love is in the kitchen making some fantastic dishes and taking pride in explaining the techniques and flavours to the guests.