With a hefty helping of experience, a generous serving of skill and a whole lot of gusto, executive chef, Danilo Morri is the latest import from Italy at contemporary Italian restaurant and patisserie, GVSTO. Morri brings his unpretentious and well-studied style of Italian cooking to the Central eatery, enhancing the popular semi-buffet lunch and adding his own signature twist to the dinner menu.

Chef Danilo has spent much of his career working in hotel kitchens in Rimini, Italy and most recently, was a teacher of “La Cucina calda e fredda e buffet”, a culinary training course in Nuovo Cescot Bologna where he imparted his knowledge of food design for bars and restaurants in the region on to chefs and restaurant owners.

His simplistic style of quality Romagna Italian cuisine is explored in his signature dishes such as squid ink spaghetti with seafood, Lasagne, Ossobucco and truffle cream beef tenderloin.

Throughout the month of December, Chef Danilo debuts his festive four-course menu for $488. The menu offers roasted veal with radiccio trevigiano and pecorino cheese served with black olive pesto to start, followed by cappelletti in broth (or with ragu sauce). Guests then enjoy stuffed turkey breast with mixed herb vegetable and parmesan cheese served with porcini mushroom then traditional panettone with fresh cream for dessert.

On Christmas Eve, Chef Danilo prepares a six-course menu for $688 that includes the four dishes from the December Festive menu with an additional first course of a crepe bag filled with herbed fish ragu, and a braised sea bass with ratatouille in balsamic vinaigrette served with mashed potato as an added second course. On Christmas Day there is a semi-buffet menu.

In addition, there is also a new a la carte menu, and a set lunch option for $180 or $210 for three courses.