Meet Davide
Meet Davide, our Group Head Pastry Chef. Davide joined Moving Venue in 2021, when the events industry began to build up momentum in a post pandemic world, and the impact he has had since then has been monumental. We had a chat to learn a little more about him…
TO START, TELL US A LITTLE ABOUT YOURSELF!
Hello, I’m Davide! I moved to London 11 years ago from Italy. I consider myself quite a creative person – I love to experiment with food but I also do enjoy eating out, so I am a big foodie inside and outside the kitchen. My passion for food really grew back when I was in Italy; as with many Italian families, food is taken very seriously as it is the time when you sit together with your family to enjoy a meal. It wasn’t until I moved to London, however, that I really started to push my creativity and grow my love of food further. I took the time to specialise in patisserie work which I was hugely interested in and this has led me to where I am today!
HOW DID YOU START OUT IN THE INDUSTRY?
I initially started out in Italy, working in 5-star hotels during the summer season whilst also finishing my studies, but the majority of my experience happened in London when I moved here at 18 years old. It was difficult at the beginning; moving to a new country alone, not knowing anyone, and more importantly not speaking the language, which caused a huge barrier for me, making it hard to find any role or even approach people. I remember I got my first job offer 3 months after moving to London within an Italian restaurant where the majority of people were Italian – not the best place to learn English! I stayed motivated though and this pushed me after a year or so to apply for ain a Private Members Club where my career really began to take off.
WHAT BROUGHT YOU TO MOVING VENUE?
The client portfolio of Moving Venue was definitely a pull for me. The calibre of events and clients, with some of the biggest and most prestigious sporting events in the country and some of the most exciting venues within the London market were enticing. I knew Moving Venue would be an exciting challenge which I’ve thoroughly enjoyed.
WHO / WHAT IS YOUR INSPIRATION?
I get inspired a lot by art, nature, fashion and creative individuals in general. Lots of my work is a combination of inspiration from amazing chefs I follow and art too. There is so much you can get inspired from and there are no limits! It’s just down to us to make it fun, creative and eye catching, whilst also ensuring the dessert can be scaled up and served seamlessly for the huge variety of events we cater for across London.
DO YOU HAVE A FAVOURITE RESTAURANT?
So many, but I think my two favourites are The Frog by Adam Handling and Hide.
ANY ADVICE FOR PEOPLE STARTING IN THE INDUSTRY?
The industry isn’t the easiest and you need to be prepared to react quickly to keep up with the fast-paced nature, but it is also one of the most rewarding, creative and limitless industries. So have fun with what you are doing, create, be passionate and have the confidence to get out there!
