Head Chef and partner of Gelato Messina, Donato Toce has become a pioneer of gelato, pastry and an innovator in his approach to food science. Beginning his journey in Melbourne as a chef in traditional Italian restaurants, learning the fine art of pasta and pizza making, he became a restaurateur in 2001 and in 2005 moved to Sydney to open an iconic Pizzeria.
In 2007 he was Head Chef at hatted Italian Restaurant ‘A Tavola’ for 2 years – transforming it to an iconic food landmark on Sydney’s map.
Since joining Gelato Messina in 2009 he, along with Nick Palumbo has revolutionized the understanding of gelato, gelato cakes and mono-portions in Australia – encouraging a following of like-minded gelato innovators worldwide. Donato is head chef across the production facility of 50 chefs and 19 stores across Australia.