Davide Scabin, Combal.Zero, Italy

The  Staff Canteen

The Staff Canteen

Editor 5th April 2016

IN ASSOCIATION WITH

Growing up in Italy, Michelin-starred chef, Davide Scabin wanted to either express himself through art or work with computers. Before settling on a career in the food industry Davide even had a brief stint working in the cosmetics industry as a salesman. Opening his first restaurant, the Combal over twenty years ago, the critically acclaimed establishment has gone on to reinvent itself time after time and currently resides in the Castello di Rivoli Museum of Contemporary Art in Italy under the name Combal.Zero. Since its opening the restaurant has gone onto achieve phenomenal success including two Michelin stars, three Gabero Rosso forks and being listed in the San Pellegrino World’s 50 Best Restaurants.

low res davide scabin dish 1Born in Italy, Davide Scabin’s culinary journey began after his mother persuaded him to become a chef on cruise ships so he could experience what the world had to offer.

He later attended catering college and worked in several restaurants in Turin until he was offered the chance to work for one of the most Iconic Italian restaurants in Manhattan. This was cut short, however, due to an accident involving his father which ultimately kept Davide in Turin.

Showing little interest in working for any of the restaurants within his hometown, the setback briefly led him to quit his career in the food industry. During this time Davide forged a fleeting career in the cosmetics industry selling cosmetic products for two solid years until his friend encouraged him to return to cooking by opening a trattoria in Turin, Itay called Combal. It was this move that would lead Davide on the path to Michelin star success.

Having already established a name for himself before his early retirement, Davide started to attract larger more exclusive clientele and gourmands to the Combal from all over Italy and Europe. To satisfy their taste buds Davide would secretly serve them more creative dishes that weren’t on the menu and that strayed away from the family style food and local cuisine the restaurant had originally been presenting to its loyal customers.davide scabin low res dish 3 Ten years after opening and one Michelin star later, the Combal relocated to Castello di Rivoli Museum of Contemporary Art under the new name, Combal.Zero.

To coincide with the move and the evolvement of the restaurant, Davide decided to add the Zero to the end of the name to reflect a new beginning and a fresh start.

This motto has since stuck and Davide and the team do a complete overhaul of the restaurant and menu every two to three years to ensure it retains its uniqueness and creativity.

Since opening in 2002 under the new name, the establishment has undergone six different restaurant changes and Davide and his team have no desire to slow down for the foreseeable future, comparing the reinventions to a theatrical experience where each show (meal) is performed in front of an audience (diners). low res Davide Scabin dish 2

Exploring and experimenting with different tastes and textures, Davide has created a dining experience like no other at the Combal.Zero which has led to numerous awards and accolades including two Michelin stars, ranking numbers 28 and 40 in the San Pellegrino’s World’s 50 Best Restaurants respectively and earning Gambero Rosso’s Three Forksa among others.  

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The  Staff Canteen

The Staff Canteen

Editor 5th April 2016

Davide Scabin, Combal.Zero, Italy

IN ASSOCIATION WITH