By Leigh O’Connor.
Merging traditional Italian flavours with a touch of modern refinement is the signature of Davide Incardona, whose personalised Private Chef services are in demand across the Sunshine Coast and beyond.
With more than 20 years of professional experience and passion for the food industry, Chef Davide will work with you to create a customised menu that perfectly suits your taste and dietary preferences for an unforgettable dining experience.
Born in the Italian province of Brescia, Davide’s culinary journey began in the bushy landscapes of the Camunia Valley where his passion for food was kindled amidst the country’s rich culinary heritage. With a mother from the north and a father from Sicily, Davide learnt the deep flavours of the whole country.
His journey took a pivotal turn when he decided to immerse himself in the world of professional cooking, initially starting as a pizzaiolo before opening his first pizzeria in 2004; after seven years in business, Davide decided to pack his knives and find work among some of Europe’s most revered kitchens.
This experience laid the foundation for his culinary philosophy – a blend of tradition and innovation.
"My career swiftly progressed as I embraced the challenges of cooking in Michelin-starred restaurants, absorbing every ounce of wisdom and technique,” he tells AGFG. "This period was not just about honing my skills, but also about discovering my voice in the culinary world.”
In 2013, Davide’s adventure brought him to Australia, a move that expanded his horizons and introduced him to an incredible diversity of ingredients and cooking styles.
"From the bustling kitchens of Sydney to the serene beauty of the Sunshine Coast, each experience enriched my understanding and appreciation of local produce and the farm-to-fork philosophy.”
Currently fascinated by the transformative power of citrus, Davide says it can elevate a dish, add depth or a burst of freshness and he finds himself constantly exploring it further.
"From the zest of a lemon to the sweet tang of an orange, citrus has become a cornerstone of my culinary experiments,” he explains.
However, it is his reinterpretation of classic pasta dishes that raises the most eyebrows, taking familiar favourites and injecting them with unexpected elements such as dark chocolate grated on top of this recipe for pappardelle al ragu.
"Handmade egg pasta serves as the foundation, offering a silky texture which perfectly complements rich, slow-cooked Wagyu beef ragu. The addition of English spinach introduces fresh, slightly earthy elements, while the shavings of Asiago cheese lend a nutty, creamy note that beautifully binds the dish together.
"The finishing touch – a delicate dusting of grated dark chocolate – adds an unexpected depth and complexity elevating the ragu with its subtle bitterness.”
While Davide has always been a fan of pizza when he doesn’t feel like cooking, his partner is Japanese and a really good cook – guess what’s the go-to in this household?
