“Davide Marcon was born in Ivrea (TO) in 1992. From adolescence, he harbored a deep interest in home cooking, a passion that led him to enroll in culinary school. At the age of 16, he began gaining seasonal work experience in Valle d’Aosta. Concurrently with obtaining his diploma, he came into contact with Chef Davide Oldani, who offered him the opportunity to work at D’O restaurant in San Pietro all’Olmo (MI), distinguished with a Michelin star. This experience profoundly impacted Davide, introducing him to the world of Michelin-starred restaurants for the first time. Under Oldani, renowned for his “”POP”” cuisine, Davide learned that haute cuisine is not solely about expensive and rare ingredients, but rather about technique and their preparation. This concept continues to influence Chef Marcon to this day.

After his four-year stint in Milan, Davide 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. Following this significant experience, Davide decided to return to Italy to further his culinary journey. Motivated by his admiration for one of Italy’s most visionary chefs, he joined Combal.0, the restaurant of Chef Davide Scabin in Rivoli. This experience opened new horizons for Chef Marcon, both in plating techniques and in the creation of dishes. While he had previously worked in restaurants offering excellent dishes, at Combal.0 he began working in a setting that also presented innovative ideas and concepts.

From dishes presented as true artworks to menus starting with main courses and ending with appetizers, this experience radically changed Chef Marcon’s perspective on cuisine, opening doors to a deeper conceptualization inspired by art, music, and the surrounding environment. Subsequently, Davide moved to Verona, where he worked with Chef Giancarlo Perbellini. Beyond being a great chef, Perbellini is also a skilled entrepreneur. Here, Davide learned the importance of teamwork and surrounding oneself with capable and loyal collaborators, much like Chef Perbellini did with his numerous successful ventures.

After his time in Verona, Davide felt the urge to take on a new challenge abroad. He was contacted by Azurmendi restaurant, led by three-starred Michelin chef Eneko Atxa in the Basque Country, an opportunity he eagerly seized. After a brief adjustment period, Davide demonstrated his value, and after serving as sous-chef, Eneko Atxa offered him the position of head chef at Eneko restaurant, also awarded with a Michelin star and located just steps away from the three-starred restaurant. Currently, Davide Marcon holds the positions of owner and Head Chef at various gastronomic establishments. He is engaged as a consultant in hospitality and restaurant activities. Furthermore, he coordinates an initiative focused on both professional and amateur culinary education through his cooking courses known as “”Marcon Chef””. His commitments extend to active collaborations with the Italian diplomatic representation and a notable presence in high-end dining within the sophisticated context of Sofia and Bulgaria.”