Davide Scabin is one of the most inventive Italian chefs and a pioneer who started a new chapter in the Italian modern cuisine scene, showing that the country’s gastronomy could go ahead without forgetting its own culinary roots. Scabin’s cuisine has become famous for merging traditional flavors and highly unconventional cooking methods. He is also known for his playful and witty dishes that challenge the expectations and perceptions of the diners.
Davide Scabin Wiki/Bio
| Name | Davide Scabin |
|---|---|
| Birth date | 1965 |
| Age | 58 |
| Birthplace | Rivoli, Italy |
| Ethnicity | Italian |
| Nationality | Italian |
| Religion | Unknown |
| Occupation | Chef, restaurateur, judge |
| Spouse | Name Not Known |
| Restaurant | Combal.Zero |
| Location | Rivoli, Italy |
| Cuisine | Italian, modern, experimental |
| Awards | Two Michelin stars (2002-2014), three forks by Gambero Rosso, No. 28 in the World’s 50 Best Restaurants list in 2011, one of the ten chefs around the world that change your life by Time magazine |
| TV shows | Chef’s Table, MasterChef, The Mind of a Chef |
| Collaborations | Ferran Adrià, Massimo Bottura, Daniel Boulud, MIT, NASA |
| Other projects | Scabin Lab, Casa Scabin, Ristorante Carignano di Torino |
| Links | Instagram- @davidescabin.zero Homepage- Newsunzip |
Birthday, Father, Mother and Career
Davide Scabin was born in 1965 (age: 58 years, as of 2023) in Rivoli, a town near Turin, Italy. His father Mr. Erminio was a driver and his mother Mrs. Rita was a cook. He had a passion for food since he was a child, but he also had other interests, such as computers and hacking. He attended catering college, but he did not go directly into the food industry. He once sold cosmetic products for a living, and he also worked as a DJ and a bartender.
He opened his first trattoria in Almese, a village in the Alps, in 1994. He called it Combal, which means “fight” in the local dialect. He focused on traditional trattoria dishes, but always favoring regional ingredients. He gradually began to show his creativity and innovation in his recipes, reinterpreting classics with a modern twist.
In 2000, he moved his restaurant to a new location, inside the Castello di Rivoli, a medieval castle that is now a contemporary art museum. He renamed it Combal.Zero, which signifies a new beginning and a zero compromise on quality. He felt freer to experiment with ingredients, shapes, textures, and temperatures, creating dishes that were both surprising and delicious.
A World-Renowned Chef
Scabin’s talent and originality have earned him many accolades and awards, both nationally and internationally. He has been awarded two Michelin stars since 2002, and has been ranked among the World’s 50 Best Restaurants several times, reaching the 28th position in 2011. He has also been recognized by prestigious guides and magazines, such as Gambero Rosso, L’Espresso, and Time. He was named “one of the ten chefs around the world that change your life” by Time in 2013, and “one of the 100 most influential people in the world” by Forbes in 2014.
He has also been invited to cook for many celebrities and dignitaries, such as Madonna, George Clooney, Barack Obama, and Pope Francis. He has also collaborated with other renowned chefs, such as Ferran Adrià, Massimo Bottura, and René Redzepi, and has participated in many events and projects, such as the Expo 2015 in Milan, the Identità Golose congress, and the Cook It Raw initiative. He has also written several books, such as “Davide Scabin: The Art of Cooking”, “Davide Scabin: The Science of Cooking”, and “Davide Scabin: The Fun of Cooking”.
Scabin is not only a chef, but also a teacher, a mentor, and a leader. He has trained and inspired many young chefs, who have followed his footsteps and opened their own successful restaurants. He has also shared his knowledge and passion with the public, through TV shows, podcasts, and social media. He said: “I want to transmit my energy and my enthusiasm to the next generation. I want to show them that cooking is not only a job, but also an art, a science, and a game.”
A Chef Who Never Stops Innovating
Davide Scabin is a chef who never stops innovating and evolving. He is always looking for new challenges and opportunities, and is always ready to surprise and delight his guests.
He said: “I don’t have a style. I have a vision. I have a mission. I have a dream. I want to create something that has never been done before. I want to make people happy. I want to make history.”
Signature Dishes and Philosophy
Scabin’s cuisine is hard to define, as he constantly evolves and reinvents himself. He likes to play with food, both literally and figuratively. He uses unconventional tools, such as X-acto knives, mallets, plastic spoons, or even his fingers, to create dishes that are interactive and fun. He also plays with the senses, the emotions, and the memories of the diners, creating dishes that are unexpected and provocative.
Some of his signature dishes include:
- Cyber Egg: a transparent sphere made of water and alginate, filled with liquid egg yolk, cheese, and truffle. The diner has to pierce the sphere with a syringe and inject a sauce of their choice, such as tomato, pesto, or curry.
- Spaghetti Margherita: a deconstructed pizza, composed of black and white noodle sheets, tomato sauce, anchovies, basil, fermented black garlic, and chili oil. The diner has to roll up the noodles and cut them with scissors, creating bite-sized pieces of pizza.
- Fossil: a clay shell that contains a savory mix of fish, black truffle, and white beans. The diner has to crack open the shell with a mallet, revealing the hidden treasure inside.
- Zuppizza: a liquid pizza, consisting of mozzarella soup, tomato and basil puree, and toasted bread chips. The dish is served with beer, of course.
Davide Scabin’s philosophy is to create dishes that are not only delicious but also meaningful and memorable. He believes that food is a form of art and communication and that it can tell stories and evoke emotions. He also believes that food is a way of exploring and discovering new possibilities and realities. He is not afraid to experiment and challenge himself and his guests, always with a sense of humor and curiosity.
Height, Weight
- Height: 5 ft 8
- Weight: 181 lb or 82 kg
- Eye color: Dark brown
- Hair color: Grey
- Skin color: White
Davide Scabin: The Fearless Judge of MasterChef Italia and the Famous Chef Who Sold Cosmetics
MasterChef Italia, the popular cooking show, has a new judge this season of MasterChef Italia. Davide Scabin, is one of the most renowned and innovative Italian chefs. He is known for his creative and unconventional cuisine, which has earned him two Michelin stars and many other awards. He is also known for his fearless and honest personality, which makes him a tough and challenging judge for the contestants.
Scabin is a judge who does not mince words and does not tolerate mediocrity. He expects the contestants of MasterChef Italia to show their skills, creativity, and personality, and he does not hesitate to criticize them harshly if they fail to do so. He is also a mentor who can teach them valuable lessons and inspire them to improve and grow. He is, in short, one of the most influential and innovative chefs and judges in the world.
Net Worth
| Year | Net Worth |
|---|---|
| 2023 | $2.5 million |
| 2022 | $1.7 million |
| 2021 | $1.2 million |
Personal Life and Future Projects
Davide Scabin is married to a beautiful woman whose name is not known. She is also his business partner and manager of Combal.Zero. They have two children, who are both involved in the restaurant as well. He is very close to his family and considers them his main source of inspiration and support.
He is always looking for new challenges and opportunities to express his creativity and passion. He has collaborated with many other chefs, artists, scientists, and institutions, such as Ferran Adrià, Massimo Bottura, Daniel Boulud, MIT, and NASA. He has also opened other restaurants and projects, such as Scabin Lab, a research and development laboratory, and Casa Scabin, a boutique hotel and restaurant in Rivoli.
He is currently working in Turin, at the Ristorante Carignano di Torino, located in the Grand Hotel Sitea. He offers a unique and exclusive menu every evening, showcasing his latest creations and experiments. He is also planning to reopen Combal.Zero in a new location, with a new concept and a new name, in the near future.
Davide Scabin is a chef who thinks deeply about food and how we partake of it. He is a visionary and a pioneer, who has changed the face of Italian cuisine and inspired many others. He is also a playful and witty artist, who creates dishes that are surprising and delightful. He is, in short, one of the most influential and innovative chefs in the world.
