Chef Davide Marcon

I was born in Ivrea (TO) in 1992. Since adolescence, I’ve had a deep interest in home cooking, a passion that led me to enroll in culinary school. At the age of 16, I began gaining seasonal work experience in Valle d’Aosta. While obtaining my diploma, I had the opportunity to meet Chef Davide Oldani, who offered me a position at D’O restaurant in San Pietro all’Olmo (MI), distinguished with a Michelin star. That experience had a profound impact on me, introducing me for the first time to the world of Michelin-starred restaurants.

Under Oldani, renowned for his “POP” cuisine, I learned that haute cuisine is not solely about expensive and rare ingredients, but rather about technique and preparation. This concept continues to influence my approach to cooking today.

After four years in Milan, I moved on to one of the temples of global cuisine: Le Gavroche in London. This restaurant — the first in England to receive three Michelin stars in 1982 — has hosted illustrious chefs such as Marco Pierre White, Gordon Ramsay, Pierre Koffmann, and Davide Oldani himself.

After this important chapter, I decided to return to Italy to continue growing. Driven by my admiration for one of Italy’s most visionary chefs, I joined Combal.0, the restaurant of Chef Davide Scabin in Rivoli. Working there opened up new horizons for me, both in plating techniques and in the creation of dishes.

While I had already worked in restaurants offering excellent food, at Combal.0 I entered an environment where innovative ideas and concepts were an integral part of the experience.

From dishes presented as true artworks to menus starting with main courses and ending with appetizers, my time at Combal.0 radically changed my perspective on cuisine. It pushed me to develop a deeper conceptualization inspired by art, music, and the surrounding environment.

Later, I moved to Verona, where I worked alongside Chef Giancarlo Perbellini. Beyond being a great chef, Perbellini is also an extraordinary entrepreneur. Working with him taught me the importance of teamwork and the value of surrounding myself with capable and loyal collaborators, just as he did in building his successful ventures.

After my experience in Verona, I felt the urge to take on a new challenge abroad. I was contacted by Azurmendi, the restaurant led by three-starred Michelin chef Eneko Atxa in the Basque Country — an opportunity I eagerly seized.

After a brief adjustment period, I demonstrated my value, and eventually Eneko Atxa offered me the role of Head Chef at Eneko restaurant, also awarded a Michelin star, located just steps away from Azurmendi.

Today, I am the owner and Head Chef of various gastronomic establishments. I also work as a consultant in hospitality and restaurant activities.