Dario Manca wins Queensland Chef of the Year after redemption round comeback

Attimi chef-owner Dario Manca has been crowned Queensland Professional Chef of the Year after winning a redemption round just two hours before claiming the title

Brisbane chef Dario Manca has been named Queensland Professional Chef of the Year 2026 after a comeback at the Food & Hospitality Queensland exhibition.

The chef-owner of Attimi in Paddington secured his place in the final by winning the Redemption Round on Tuesday 13 October, before going on to take out the title just two hours later.

The victory earns Dario $3,500 in prize money and an expenses-paid trip to Melbourne in May 2027, where he will compete for the Australian Professional Chef of the Year title.

For the Italian-born chef, whose career has taken him through Michelin-starred kitchens in Europe, Pilu at Freshwater in Sydney and several leading Brisbane restaurants, the result adds another achievement to his career.

From the Redemption Round to the title

Held over two days at the Brisbane Convention & Exhibition Centre, Queensland Professional Chef of the Year challenged competitors to work with mystery-box ingredients under strict time limits.

Chefs cooked live in front of an audience, with judges assessing their technical skills, creativity, precision and understanding of flavour.

Dario's path to victory came through the Redemption Round, which offered competitors another opportunity to reach the final.

After winning that challenge, he returned to the competition kitchen for an Asian Fusion final later the same afternoon.

The mystery box featured Aquna Murray cod wings, Stanbroke Wagyu tri-tip, roasted sesame dressing, Diamantina beef tallow, and Bone Roasters veal stock and red wine jus.

Competitors were required to prepare an entrée and main course, interpreting the ingredients through their own cooking techniques and flavour combinations.

Competition host Tawnya Bahr, who presented Tuesday's event, described Dario's victory as an extraordinary comeback, having watched him progress from the Redemption Round to the final within two hours.

The judging panel was led by Jamie Gannon, alongside chefs including Adrian Richardson, Martin Boetz, Chris Jordan and Mindy Woods.

From Michelin-starred kitchens to Pilu at Freshwater

Dario grew up in Omegna, a town in northern Italy's Piedmont region, where his interest in cooking began at an early age.

By 12, he was working weekends in a local pizza takeaway, and at 16 he began an internship at the two-Michelin-starred Villa Crespi.

His early career subsequently took him through European restaurants including La Contrada, Met Restaurant and Apsley's, where he developed his skills in kitchens associated with Gordon Ramsay, Corrado Fasolato and Heinz Beck.

In 2013, Dario moved to Australia, joining Giovanni Pilu's two-hatted Pilu at Freshwater on Sydney's Northern Beaches.

During the following four years, he received several culinary accolades, including recognition at the Barilla Pasta World Championship, where he won Best Pasta in Australia and placed among the world's top 10 competitors.

Dario has previously spoken about the influence of his time with Giovanni, particularly the importance of balancing technical discipline with creativity and enjoyment in cooking.

After moving to Brisbane in 2019, he led the kitchen at Motorwagen before joining ZA ZA TA.

He later became executive chef with the Rosmarino Group, overseeing Italian restaurant Rosmarino and its sister venue Etna.

Those roles preceded his decision to open a restaurant of his own.

Building Attimi in Brisbane

Dario opened Attimi on Given Terrace in Paddington in September 2024, creating an intimate 28-seat restaurant focused on contemporary Italian fine dining.

The name translates to "moments" in Italian, reflecting the restaurant's emphasis on giving guests the opportunity to slow down and enjoy a dining experience built around regional Italian traditions.

His cooking draws on classical techniques while incorporating contemporary presentations, contrasting textures and Australian ingredients.

Among Attimi's signature dishes is a mushroom-shaped arancino made with Carnaroli rice, porcini mushrooms and truffle mayonnaise.

Another is wild-caught Australian coral trout served with a cardamom and prosciutto sauce, grapefruit, chilli oil and puffed barley.

The dishes reflect Dario's approach to contemporary Italian cooking, where traditional recipes and regional influences provide a starting point for experimentation.

Since opening, Attimi has received several industry honours.

The restaurant was awarded two Chef Hats by the Australian Good Food Guide in 2025 and retained the rating in 2026, increasing its score from 14 to 15 points.

It was also named Australia's Best New Restaurant at the 2025 Restaurant & Catering Hostplus National Awards for Excellence, following its earlier win in the Queensland and Northern Territory category.

The recognition has come during Dario's first two years of restaurant ownership, a period that has required him to balance his responsibilities as a chef with running a business.

A national final awaits

Dario's Queensland Professional Chef of the Year victory now gives him an opportunity to compete on the national stage.

In May 2027, he will travel to Melbourne for the Australian Professional Chef of the Year competition, where chefs from across the country will be tested on their ability to work with unfamiliar ingredients under pressure.

For Dario, the latest title follows a career spent competing, developing his cooking and, more recently, establishing his own restaurant.

His victory in Brisbane now puts him among the chefs preparing to compete for the national title next year.