Chef Dario Trevisan Brings A Taste Of Italy To Delhi NCR

Delhi’s Aerocity has, over the last few years, become quite the food destination for connoisseurs of great gastronomic experiences. Of course, at the peak of luxury hospitality in this area near the Indira Gandhi International Airport is JW Marriott New Delhi. Truth be told, you would be hard-pressed to find a JW Marriott property anywhere in India that doesn’t serve great food, especially buffets that offer a great range of cuisines at the highest possible quality. And that’s precisely where K3 at JW Marriott New Delhi makes its mark. 

K3 is a beloved restaurant at JW Marriott New Delhi that is also known as New Delhi’s Food Theatre, and is well known for its Sunday Brunches. The most select cocktails, mocktails and drinks are served up with a huge spread of themed buffets—on most weekends, you would find Indian and a global cuisines being highlighted here with a wide range of starters, salads, breads, mains, and desserts.  

Also Read: Avartana Comes To New Delhi: An Exquisite Journey Through Progressive South Indian Food

While you would always find great Indian and Chinese food at K3, the restaurant has recently added an incredible chef to their team who is now showcasing the best of Italian cuisine. Meet Chef Dario Trevisan!  

Chef Trevisan, a graduate of Italy’s prestigious Collegio Ballerini di Seregno, began his culinary journey at the exclusive restaurant within Monza’s legendary Formula 1 Autodromo. He has since refined his skills at esteemed Italian establishments like Il Feudo dei Sapori and MaDai, blending tradition with innovation. His expertise took him to top UK venues, including Noizé, Fenchurch, and The Lightman, culminating in his role as Head Chef at Alma Crystal Palace, where he solidified his reputation for culinary excellence. 

Now at JW Marriott New Delhi, Chef Trevisan elevates the dining experience with his unique fusion of classic Italian flavours and modern techniques. His signature Risotto Alla Milanese—a dish from his native Milan—personifies his philosophy of balancing authenticity with contemporary flair, creating dishes that are both rooted in tradition and refreshingly innovative. 

In addition to his culinary artistry, Chef Trevisan excels in menu design and culinary management, sourcing the finest ingredients to craft exceptional dishes. His work is a heartfelt homage to Italian heritage, bringing a modern touch that delights guests and sets him apart in the global culinary scene. If you are enjoying a meal at K3, you must ask Chef Trevisan for one of his signature pinsas and stuffed pastas. 

While in conversation with Slurrp, here is what Chef Trevisan had to say about his first foray in India, bringing Italian flavours to Delhi’s diners, and more. 

Could you tell us about your experience in India, especially at JW Marriott as an Italian chef?  

One of my biggest ongoing learnings has been adapting Italian cuisine to suit the Indian palate and working with local produce, which is very different. This has required adjustments to recipes and techniques. I’ve also learned about the various dietary preferences linked to religious and cultural practices. Particularly at JW Marriott, I’ve gained invaluable insight into luxury hospitality in a different cultural context. 

Do you feel the Indian palate aligns with the simple sophistication of Italian cuisine? 

I believe there’s a significant difference in expectations between the two. Italian cuisine is about highlighting the natural flavours of ingredients with minimal interference, while Indian cuisine incorporates a complex blend of spices, creating a bold and vibrant flavour profile. Italians may find Indian food intense, and similarly, Indian diners could perceive Italian food as too subtle or mild. 

At K3, what are some of the most popular Italian dishes? Are these dishes adapted for local tastes, or do you maintain authenticity? 

Pizza is a favourite here, especially thin-crust varieties, though some toppings like BBQ chicken or jalapenos wouldn’t typically be found in Italy. Dishes like Spaghetti Aglio Olio e Peperoncino are quite popular, and I've noticed a preference for extra garlic and well-cooked pasta. However, I strive to maintain authenticity with fresh, stuffed pastas, which I can keep as close to tradition as possible. 

Tell us about the theatrical element of brunches at K3. What stands out in terms of presentation?  

Our Sunday brunches are visually captivating, with a strong focus on the presentation. The highlight is the themed live counters where dishes are cooked to order. Every Sunday features a different theme, ranging from Latin to Mediterranean or European cuisines, making each experience unique and engaging for the diners. 

As an Italian chef, what are some common mistakes people make when eating pasta and pizza? 

A common mistake is requesting "well-done" pasta or adding extra gravy, which strays from the Italian preference for al dente pasta. With pizza, people often try to replicate chain-style versions, with ultra-crispy bases and toppings that don’t match the traditional Italian flavours. And of course, the debate over pineapple on pizza always sparks lively conversations! 

Many don't realize that Italian cuisine is not about overloading dishes with cheese but using specific types to enhance the flavors. Could you share your thoughts on this? 

Italians love cheese, but it’s a misconception that we drown every dish in it. Parmesan is used in many pasta dishes, and mozzarella is common for baking, but everything is done with balance in mind. We also have a wide variety of cheeses that are enjoyed on their own, often as appetizers, paired with wine to bring out the textures and flavors. 

There’s a misconception that Italian cuisine is dominated by meats and seafood, but fresh vegetables play a huge role as well. Could you elaborate on that? 

Absolutely. Italy’s diverse landscapes offer a variety of produce, and the Mediterranean diet, which is very vegetable-forward, plays a big role in Italian cuisine. Many Italian dishes are vegetarian or can easily be adapted to be, with fresh vegetables treated with the same care and attention as meat and seafood. 

What are you excited to present to diners at JW Marriott this year? 

I’m looking forward to creating something innovative that bridges both Italian and Indian culinary traditions, while still respecting the authenticity of each. Maybe an "Italian momo in gravy"—a fusion dish that would be intriguing for both Indian and Italian audiences!