Long recognised as Australia’s doyen of gelato, Donato Toce earned his stripes in the kitchens of Melbourne from the tender age of 13 before heading to Sydney in 2007 where he became Head Chef at hatted restaurant, A Tavola, in Darlinghurst.  

His restaurant was located in Sydney directly opposite the first Messina store, and Donato would cross the road after close each night to enjoy Messina’s evolving creations. Before long Donato and Messina owner Nick Palumbo became friends and collaborated on new ideas. Donato then joined the business as a co-owner in 2008, becoming the chief creative chef at Messina, where his approach to food has made him the man behind the weird and wonderful specials that Messina is now famed for – think pavlova, dulce de leche and wagon wheel amongst countless other inventive, must-try flavours.  

Placing huge focus on the origin of ingredients to create the best possible product, the Messina team even has their own dairy farm to supply the jersey milk and make all of their own chocolate from scratch using the highest quality single origin Ecuadorian cacao.  

With 40 incredible gelato flavours on offer by the scoop, as well as epic gelato and semifreddo cakes, the iconic brand now boasts 30 Australian stores, plus one in Hong Kong. Its Marrickville site in Sydney also houses the Messina Creative restaurant, Sydney’s first gelato-centric fine dining restaurant which offers a unique six-course degustation.  

Donato’s creations have graced the MasterChef Australia kitchen multiple times, when he has visited to set pressure test challenges with iconic sweet creations, the Messinetta - a twist on cult favourite the Vienetta, and his delicate Honey dessert. 

Now entering the Dessert Masters kitchen, Donato will take his place on the other side of the bench, here to challenge himself and let his creativity loose, to maximum effect. 

Raised in an Italian household, classic food traditions and techniques run strong through Donato’s cooking, with a true appreciation for good food and the time, attention and love required to make it both delicious and memorable.  

Priding himself on cooking with patience, Donato will need to strike a balance with the pressure that the ever-present clock will bring in the Dessert Masters kitchen.