Chef Davide Bisetto, Executive Chef of Oro Restaurant at Belmond Hotel Cipriani in Venice, takes us through his culinary journey, as he reflects on his love for fresh, flavourful and seasonal ingredients and his inherent affinity for Italian cooking.
Some of his earliest memories of food date back to his childhood, when he helped his grandfather collect vegetables from the garden and even prepared jams! Food was always highly regarded in his family, and by age 14, his zest for cooking saw him enrol into a cookery school followed by a stint at the Castelfranco Veneto restaurant. This was just the start of his culinary adventures and what followed has been nothing short of a remarkable run at some of the finest restaurants around the world. Read More via Luxpresso.