Chef Davide — Private Chef in Genova

I am Davide, an Italian chef by origin, and my passion for cooking was born amidst the aromas and flavours of my beloved Liguria. I have always believed that cooking is an art that goes beyond mere nourishment; it is an experience that engages all the senses. My career has been a journey through diverse culinary cultures, allowing me to develop a unique and refined approach. I love to combine tradition with innovation, creating dishes that tell stories and evoke emotions. My cuisine is a reflection of my experiences, blending the richness of Italian tradition with international influences, always with a keen eye on the quality of ingredients and sustainability. Every dish I create is a tribute to my land and an invitation to explore new gastronomic horizons.

I began my culinary journey in Milan, working as a Chef de Partie at La Teresina, a classic Milanese trattoria where I honed my skills in traditional dishes. Subsequently, I had the opportunity to grow professionally at Tribu Catering, a luxury catering company, where I served as Sous Chef, immersing myself in international cuisine. My career took me to London, where I worked as Head Chef at Cacciari’s Restaurant in Chelsea, specialising in fresh pasta production and fine dining. My culinary journey continued at L’Elysee Restaurant in Kensington, where I explored international cuisine, and at Macaroni Liberation Front, where I had the opportunity to win local awards for my international breakfasts and vegan dishes. Finally, as Head and Executive Chef at The Tramstore, I had the chance to leave a lasting mark with a menu that continues to delight customers to this day.

I chose to become a private chef to bring the fine dining experience directly into the homes of my clients. My transition occurred with the opening of Italian Jack in South Devon, where I could fully express my creativity through themed supper clubs and cooking classes. This choice allowed me to offer a highly personalised service, tailoring each culinary experience to the unique desires of each guest. I love the intimacy and connection that arise when cooking for a small group of people, and I find that this setting allows me to experiment and innovate in ways that would be difficult to achieve in a traditional restaurant.

My specialisation lies in the ability to skilfully blend different culinary traditions, creating dishes that are both familiar and innovative. I am distinguished by my skill in fusion, gourmet, and healthy cooking, without ever losing sight of my Italian and Mediterranean roots. I am particularly adept at using fresh, local ingredients, combining them with modern techniques to enhance natural flavours. My culinary philosophy is based on the idea that every dish should tell a story, and I strive to create gastronomic experiences that are not only delicious but also memorable.

I am deeply connected to Liguria, a region that has significantly influenced my approach to cooking. The Ligurian culinary traditions, with their emphasis on fresh ingredients and authentic flavours, have shaped me and continue to inspire me every day. I carry forward these traditions in my dishes, celebrating the flavours of the sea and the land with a touch of modernity. My cuisine reflects a profound respect for the territory and a constant commitment to quality, seeking to convey through every dish the essence of my homeland.