Born: Melbourne
History: David has been working in kitchens for 15
years and his dream, like that of many young Chefs, is to one day have a
restaurant of his own focusing on simplicity and quality produce.
Throughout his career as a Chef, David has
had many mentors: Jason Jujnovich of Divido, Ricardo Mommeso of Sarti, Maurice Esposito of Esposito’s and
Saint Peters, and of course his
mother Nicolina, whom David started watching and helping in the kitchen at the
age of four. At the age of 24, David
took charge as Head Chef at highly acclaimed Italian restaurant, Il Bacaro in Melbourne.
David has taken many trips to Italy to
understand the produce, style and wellbeing of modern Italian cuisine. He has dined in many acclaimed Michelin starred
restaurants, and has also been fortunate to do a daily stage at Piazza Duomo (1 Michelin star) in Alba, Italy,
renowned for the white Alba truffle. David also hand selects the highly prized
white Alba truffle annually for Il Bacaro’s truffle menu.
David is a strong believer in enjoying what
you do and doing it with pride, passion and a sense of fun; otherwise, he doesn't see the point. "People rarely succeed unless they are having fun in what they are
doing," he explains.
Have you always
wanted to be a Chef? I always knew I
wanted to be a chef. At a young age, I
used to always help mum roll pasta, make the tomato sauce, and make the salami.
I knew from then that I wanted to be a
chef, and more than 20 years on, the feelings are still the same.
How would you define your style? Simple flavours, quality ingredients and a
little creative twist.
What is your feature flavour these days? Forum vinegars – the perfect balance of
sweetness and acidity.
Obsessive compulsive about? My apron; it has to be perfect. It ticks me off when someone unties it for
fun…
Your greatest culinary inspirations/influences: White truffles, Heston Blumenthal, Wylie
Dufresne and Adriano Zumbo.
What do you love about this business? The passion, the adrenalin, and the feeling
you get when people leave happy after a meal.
An ingredient you can’t live without? Extra virgin olive oil.
Most ‘eyebrow raising’ menu item? Peanut butter and marshmallow chocolate
bomba with salted caramel and banana ice cream.
Signature dish: Stinging nettle quadretti with braised
wagyu beef cheek, baby carrots, and parmigiano reggiano