Davide Guidara

Chef Davide Guidara's core ethos is brilliantly articulated in his "Cook More Plants" manifesto, which positions vegetable cuisine not as a dietary restriction or fleeting trend, but as a profound culinary language and an expansive universe of gastronomic possibilities. At I Tenerumi, a name that evokes the humble "tender shoots of Sicilian zucchini leaves," his philosophy is manifested through the elevation of modest, local ingredients to extraordinary fine-dining status. Guidara champions flavor supremacy, essentiality, and a deep understanding of the Mediterranean's evolving culinary heritage, believing it is the duty of young chefs to propel this tradition into the future by integrating global techniques with a modern vision. His approach is intrinsically linked to a rigorous garden-to-table philosophy, profoundly shaped by the unique volcanic terroir of Vulcano Island. The restaurant's biodynamic garden acts as its most authentic pantry, directly influencing the menu and fostering a daily, symbiotic dialogue with nature. The island's volcanic soil imparts a distinctive salinity to his produce, while the practice of water rationing on Vulcano compels vegetables to thrive with less moisture, thereby intensifying their intrinsic flavors. This intimate connection ensures that ingredients are revered and presented in their purest, most potent form, steadfastly avoiding any attempts to mask them or mimic animal products—a practice Guidara deems "the ultimate humiliation." Guidara envisions a future for high-end vegetable cuisine that is "identity-driven and less ideological," one that complements traditional gastronomy with a novel language attuned to contemporary sensibilities and the planet's well-being. He posits that the plant kingdom offers a broader and more nuanced spectrum of flavors than animal proteins, and when combined with advanced technical skills, it unlocks a truly revolutionary culinary paradigm. His vision extends beyond the plate, embodying a commitment to sustainable luxury and demonstrating that fine dining can be both environmentally conscious and gastronomically exceptional. Ultimately, his work at I Tenerumi aims to establish a foundational blueprint for what he firmly believes is the inevitable future of plant-based gastronomy. Chef Guidara's signature approach is defined by an avant-garde technical mastery, significantly shaped by his transformative experience at René Redzepi’s Noma. This involves a sophisticated application of advanced techniques such as fermentation, aging, preservation, extractions, smoking, macerations, and reductions. He meticulously focuses on developing the structure and gustatory depth of vegetables, creating dishes that are rich in density and complexity while always revering the natural essence of the ingredient. This technical prowess extends to his innovative liquid pairings, where bespoke kombuchas, tepaches, and cordials are meticulously crafted to serve as "essentially other dishes," designed to complement his cuisine and cater to evolving preferences for non-alcoholic options. Despite his highly experimental methods, Guidara's flavor profiles remain distinctly and authentically Mediterranean, deeply rooted in his regional background and a nuanced understanding of the local palate. He strives to create dishes that surprise and challenge diners' preconceptions without ever disguising the vegetable, a practice he considers its "ultimate humiliation." His culinary presentations prioritize lightness, unexpected elements, and sensorial completeness, a philosophy particularly evident in his innovative desserts. Here, he redefines sweetness and texture by exploring the natural sugars of vegetables, the richness of various oils, and the structural properties of plant fibers, eschewing traditional dairy or egg bases. Among his legendary signature dishes are "Zucchina Aglio e Menta" and "Datterino Concentrato." Other notable creations include cardoncello mushroom cooked under pressure, then smoked and lacquered, and cherry tomatoes meticulously treated with lime to achieve a dense, plum-like texture. These dishes unequivocally showcase his ability to transform humble, plant-based ingredients into sophisticated, high-level culinary protagonists, pushing the conventional boundaries of gastronomy.

Career

• Chef at Ristorante Don Alfonso, Sant'Agata sui Due Golfi
• Master of Technique at Il Mosaico, Ischia
• Chef at La Terrazza, Rome
• Chef at Michel Bras’ restaurant, Laguiole
• Chef at Noma, Copenhagen
• Head Chef at Eolian Milazzo Hotel, Milazzo
• Chef at SUM, Catania
• Executive Chef at I Tenerumi (Therasia Resort Sea & Spa), Isola Vulcano

Mentored by Chef Iaccarino, Nino de Costanzo, Fabio Ciervo, Michel Bras, Renè Redzepi.