Famed chef Ernesto Iaccarino isn’t just running a kitchen; he’s stewarding a legacy.
As the torchbearer of a storied Italian dynasty, Iaccarino has successfully transplanted an Amalfi Coast Michelin-starred gem into the Toronto skyline, proving that 130 years of tradition can thrive 38 floors up.
Iaccarino’s journey with Don Alfonso 1890 began with his parents, Chef Alfonso and Livia, who established the restaurant’s flagship in Sant’Agata in 1973.
“Since I was 10, I started to work in the restaurant during the weekend in the kitchen,” he tells Toronto.com while on a visit to the city from Italy.
This instilled a love for food and cooking into the chef from a very young age — a love that has remained with him throughout his career.
“When you cook, it’s all about the memories, heritage and tradition that you bring alive,” said Iaccarino.
Chef Ernesto Iaccarino manages the international portfolio Don Alfonso 1890.
Don Alfonso 1890
Though he traded the apron for a business economics degree at the University Federico II of Naples in 1995, the kitchen never truly lost its pull. Even as a student, Iaccarino spent his weekends at the family restaurant.
And after completing his studies, he went on to become the chef of Don Alfonso 1890, overseeing his family’s international portfolio, including its 2018 opening in Toronto — the restaurant’s only North American location.
“I have been coming to Toronto since 2017. It’s a bit like my second home,” Iaccarino said.
Don Alfonso 1890 Toronto: ‘Start from the ingredients’
The interior of Toronto’s Don Alfonso 1890.
Don Alfonso 1890
While Iaccarino now manages Don Alfonso’s global footprint, his approach to opening in Toronto was anything but hands-off.
“I learned that when you come into a new country, you have to start from the market. You have to start from the ingredients,” he said.
Before the first plate was ever served, Don Alfonso’s Toronto staff spent time hunting for Canada’s top ingredients across the city.
This helped lead to a partnership with Casa Loma’s urban farm, which supplies fresh ingredients to the restaurant, just as the family’s Le Pieracciole farm has done for their outpost in Italy.
And although ingredients are locally sourced, the Toronto kitchen works directly from the original Don Alfonso recipe book to help deliver the same authentic flavours from Italy.
“We built a heritage of culture, knowledge and traditions into the Toronto restaurant while using ingredients from this part of the world,” said Iaccarino.
Don Alfonso 1890 Toronto: ‘Interpreting the mood of the town’
A dish from Toronto’s Don Alfonso 1890.
Don Alfonso 1890
However, succeeding in a fast-paced city like Toronto took more than using the original Don Alfonso cookbook.
“It’s a very competitive city,” Iaccarino said.
And this high-pressure environment is exactly why he relies on Chef de Cuisine Davide Ciavatella to act as the restaurant’s local pulse.
“He interprets the mood of the town. The concept, we get that from our roots, but of course, there is evolution here,” said Iaccarino.
Chef de Cuisine Davide Ciavatella of Toronto’s Don Alfonso 1890.
Don Alfonso 1890
Born in central Italy, Ciavatella previously worked under Iaccarino at the flagship Sorrento location before being hand-selected to move to Toronto to “carry on the legacy.”
And this legacy has allowed the Toronto team to hold its Michelin star recognition for four consecutive years. No stranger to culinary accomplishments, the restaurant was also featured on 50 Top Italy’s 2026 of the best Italian restaurants in the world.
Plus, Iaccarino’s brother Mario even serves as the Toronto restaurant’s front-of-house manager. In fact, the Iaccarino family has been in the industry for four generations.
For Torontonians who haven’t had a taste of the generational dishes, Iaccarino recommends going for the smoked amberjack fish, made with chive yogurt, orange emulsion, fava beans, and ginger.
The menu also includes an organic Manitoba tenderloin wrapped in swiss chard and buffalo mozzarella, made with wild Ontario mushrooms, sweet and sour spring onion and Italian black truffle.
And for dessert, try the tiramisu.
Don Alfonso 1890 Toronto: ‘We are what we eat’
Whether it be a fork full of fish or a bite of Italian truffle, protecting the restaurant from processed foods in a time of industrialized ingredients will be at the forefront of the future in Toronto.
“If we eat organic instead of non organic, if we catch the fish, if we use great quality meat, we’re going to live longer and better. And we are what we eat, which is one of our philosophies,” said Iaccarino.
“You will never forget a great dish with great ingredients.”
Don Alfonso 1890 is located at 1 Harbour Square inside The Westin Harbour Castle.
Dining and Cooking