Sicilian chef
Davide Fecarotta Sicilian chef: My cuisine is a tribute to Sicily, a land rich in flavours that I love to reinterpret in a modern key.
My background
I started developing an interest in cooking many years ago, when I was still a kid who loved experimenting in his uncle's kitchen. At that time, I quickly realised that I would happily spend my whole life surrounded by the clink of pans and the aroma of fresh ingredients. I therefore decided to embark on a journey of learning that led me to explore all of Italy, in search of the flavours and techniques that would one day define my menus.
My experience
My professional growth journey has taken me through a variety of experiences. I first worked for a 4-star hotel in Abruzzo in the first course line, then in a 5-star hotel as a first course chef. Without ever neglecting the importance of theoretical study, I graduated in culinary arts and finally returned to Sicily, where I currently live and keep learning day by day. Today, Sicily is not only my home, but my source of inspiration.
My cuisine today
Without ever losing sight of my roots, I now aim to bring the highest expression of typical Sicilian cuisine to the table. To do so, I love to draw on Sicilian tradition to give it a more modern twist: the result is authentic Sicilian dishes, but with a refined, contemporary look. These are the dishes I serve today as a private chef, but also during courses with Cucina Insieme, my format dedicated to education in the kitchen.