Daniela and
Attilio Maiorano
Daniela and Attilio Maiorano are fourth-generation chefs from Abruzzo, raised in their family restaurant where food was a way of life. Daniela learned beside her nonna and the legendary commarucce, later refining her craft in Rome at Retrobottega and with renowned baker Gabriele Bonci before moving to Australia to work across Harvest Newrybar, Beach Byron Bay, Barrio and Lilium, as well as running pop-ups and workshops.
Attilio followed a similar path, beginning his culinary training at fourteen and spending five formative years in Rome under Alessandro Miocchi of Retrobottega. He later joined Daniela in Australia, where the siblings now cook side by side.
Together, they bring deep Italian roots and contemporary technique to their work in Byron Bay, blending tradition with a fresh, seasonal approach. Through their cooking and pasta workshops, they share the flavours and stories that have shaped their family for generations.
our family
Convivio: Our Story Begins With Our Family.
Convivio was born from a long family history that began well before us. To tell our story, we must first tell theirs.
In 1927, our great grandfather Clemente Maiorano opened a cantina in our hometown, Sulmona. It was a beloved watering hole for the local community.
Following in his footsteps, our grandparents Wanda Verrocchi and Attilio Maiorano, opened Ristorante Clemente in his honour in 1957. What they created quickly became much more than a restaurant - it became an essential gathering place for the entire community, a punto di riferimento (point of reference) for generations of families who celebrated life around their tables.
Our nonna Wanda invented the iconic Farfalle alla Clemente, a humble yet brilliant dish born from tutti gli avanzi (all the leftovers) transformed with love, creativity, and the deep knowledge of cooks who waste nothing.
Today, our family still runs Ristorante Clemente, just as they did in the past.
The next-generation Clemente (our father) is in the kitchen, Isabella (Attilio’s mother and Daniela’s stepmother) takes care of both the front and back of house, and together they carry forward the same philosophy our grandparents lived by: supporting local producers, cooking traditional Abruzzese food, and working hand-in-hand with the Sulmona community.
We are the fourth generation of chefs in this family, and through Convivio we continue to share the same passion, philosophy, and care for food that we learned from those who came before us. Thanks to their sacrifices and the passion they poured into every day of their lives, Convivio is not just a business for us.
It is a legacy. A living story.
A place where food is not simply eaten - but shared, listened to, and felt.This is the foundation they gave us. These are the roots from which Convivio grows.
