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A Gastronomic Journey of Excellence

A gastronomic journey of excellence

​Born on August 5, 1975 in Turin, Davide Damiano is a prominent name in the culinary world, with a career that spans Italy and the world. A highly experienced chef, freelancer, teacher, consultant and gastronomic developer, Davide has transformed his passion into a successful profession. He attended the Principi di Piemonte hotel school in Turin, where he took his first steps towards the world of cuisine.

During his studies he did numerous internships in Turin as a baker, pastry chef and butcher but also in prestigious restaurants such as “il Cambio”, “La Smarrita”, “I Birilli”......After completing his studies, he left for Latin America, where he worked in Santiago in Chile at the luxurious Hotel Grand Hayatt Santiago and later in Argentina in Buenos Aires in the same five-star Hayatt hotel chain, the Park Hyatt Buenos Aires. Back in Italy, he began his long and rich professional career in numerous luxury restaurants specializing in creative cuisine such as the “Ai nove merli” restaurant in the province of Turin, the Villa Sassi restaurant and the Villa Somis restaurant. From Sous Chef to Executive Chef, responsible for the kitchen and purchasing management, responsible for personnel and work organization. There was no shortage of starred restaurants such as the Les Bemolles restaurant in France, where he is Chef de cuisine and demonstrator of Italian cuisine as well as responsible for the organization for the month of Italian cuisine, on the occasion of the twinning with the Villa Somis restaurant in Turin, where he previously worked as executive and manager. : Enriching his experience as a Chef, but also his organizational and business and event management skills, is the 5-year experience as a member and teacher at the Principi di Piemonte Hotel Institute in Turin, where he studied. A private hotel institute with state recognition where he teaches cooking, catering and hotel technology, he takes care of public relations for the institute. Another main work experience lasting 7 years is that which sees him as CEO, owner and Chef of the Ristorante del Calesse and Hotel La Maison del Calesse, in the province of Turin. A restaurant mentioned in the best Italian food guides with notable scores and awards and a three-star hotel with recognition of the quality mark assigned by the Piedmont region. He acquires increasingly strong relational skills, in managing personnel, communication, in adapting to multicultural environments and in working in a team as well as in pressured contexts. He combines a long professional experience, acquired in the kitchens of the best restaurants, with training at a professional and amateur level. As for his personal training, he obtains numerous qualification certificates at the Etoile institute in Sottomarina Chioggia. Throughout his career he has never stopped expanding his knowledge by attending refresher courses at various accredited academies. There have been courses in advanced bread-making techniques, chocolate processing, long-term internships in laboratories to delve into the techniques of chemistry in the kitchen, specialization courses on pastry techniques and “gluten free” techniques. In 2009 he began his long career as a cooking teacher at the Salesian hotel institute Cnos-Fap in San Benigno Canavese, in the province of Turin. For years he has collaborated and continues to collaborate today with other renowned Italian cooking schools of excellence: Gambero Rosso-Città del Gusto in Turin, Academia Alberghiera Le Midi in Turin, ICIF in Costigliole d'Asti, Ascomforma, Confcommercio in Cuneo, the Italian Food Academy school of excellence. In the last period he has also held courses as a teacher at the “UNISA” university in Salerno. In these contexts he is a teacher for professional cooking courses, molecular cuisine, for bread making courses and pastry courses. He designs for Scuola & Lavoro Professional and Educational s.r.l professional cooking and pastry courses Online, totally interactive and multimedia. He is also the author of professional cooking texts. Thanks to his solid theoretical preparation resulting from years of study in the food chemistry sector, he has designed flour mixes for gluten and lactose intolerances with a high content of vegetable dietary fibers, as well as mixes for other intolerances. Finally, he collaborates as a technical consultant and developer of new products in the gluten-free field, creating products marketed in all specialized shops and pharmacies throughout northern Italy. He collaborates and provides gastronomic and management consultancy in various luxury and starred restaurants in Piedmont. He was Co-founder and CEO of LANOVA srl, a development and research company in the gastronomic field, a company in which he created many innovative mixes for intolerant people. In 2019 he began a collaboration on site with a Chinese company, for the opening of a store-bakery-lab. From 2000 to today he has created multiple collaborations also abroad as a technical consultant, following many restaurant openings and not only, he has expanded collaborations with other institutes where he provides training. Last but not least, together with his wife Lilli they founded "Dalì Formazione"..... But the path is still long and the desire to do is so much !!!!

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

chef davide damiano molecolare corsi di cucina

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