Introduction
Chef Davide Scabin is a renowned Italian chef who has made a name for himself in the culinary world. He is known for his innovative and creative approach to cooking, combining traditional Italian cuisine with modern techniques and flavors. Scabin has won numerous awards throughout his career, including three Michelin stars for his restaurant, Combal.Zero. In this biography, we will explore the life and career of Davide Scabin, from his early beginnings in the restaurant industry to his current status as one of the world’s most respected chefs.
Early Life
Davide Scabin was born on December 17, 1965, in Rivoli, a small town located in the Piedmont region of Italy. Growing up, Scabin was fascinated by food and cooking, spending much of his time in the kitchen with his mother and grandmother. He developed a passion for food at a young age and knew that he wanted to pursue a career in the culinary arts.
After completing his high school education, Scabin enrolled at the Italian Culinary Institute for Foreigners in Costigliole d’Asti, Italy. There, he honed his skills in traditional Italian cooking, learning the techniques and recipes that would form the foundation of his culinary career.
Career Beginnings
Scabin’s first job in the restaurant industry was as a dishwasher at a small restaurant in Turin. He worked his way up through the ranks, eventually becoming a line cook. In 1987, Scabin landed a job at the historic restaurant Albergo dell’Agenzia in Pollenzo, Italy. This was a turning point in Scabin’s career, as it was here that he was exposed to the world of fine dining and haute cuisine.
Albergo dell’Agenzia was renowned for its innovative approach to Italian cuisine, and Scabin quickly became a vital member of the kitchen team. He worked closely with the head chef, learning new techniques and refining his skills in the art of cooking. Scabin credits his time at Albergo dell’Agenzia with teaching him the importance of using high-quality ingredients and paying close attention to the details of each dish.
In 1993, Scabin left Albergo dell’Agenzia to take a job as head chef at the Hotel Principe di Savoia in Milan. This was a significant step up for Scabin, as he was now in charge of his own kitchen and responsible for creating innovative and delicious dishes for the hotel’s guests. Scabin’s time at the Hotel Principe di Savoia was short-lived, however, as he left after just a few months to pursue other opportunities.
Combal.Zero
In 1994, Scabin opened his own restaurant, Combal.Zero, in Rivoli. The restaurant was an instant success, drawing praise from food critics and diners alike. Scabin’s innovative approach to Italian cuisine, combining traditional flavors with modern techniques, set him apart from other chefs and established him as a rising star in the culinary world.
Combal.Zero quickly became known for its inventive dishes, such as “potato foam with rosemary infusion” and “carbonara of cuttlefish and fava beans.” Scabin’s approach to cooking was based on a deep understanding of the traditional flavors and techniques of Italian cuisine, combined with a willingness to experiment and innovate.
In 1996, Combal.Zero received its first Michelin star, and in 2002, it was awarded a second. Finally, in 2006, the restaurant was awarded its third Michelin star, cementing Scabin’s status as one of the world’s most respected chefs.
