By Leigh O’Connor.
Immersed in a rich Italian food culture from a young age, Davide Foschi developed a deep appreciation for culinary traditions.
Making the bold decision to move to London from Rome at age 20, it was there Davide discovered a true passion for the art of cooking.
"The more experience I gained, the more I realised my love for the craft, motivating me to take my career to the next level,” he explains.
"Over the years, I travelled to four different countries, working in some of the world’s finest establishments, where I honed my skills and expanded my culinary expertise.”
After stints in Bahrain, Grand Cayman and Michelin-starred London restaurants, Davide’s culinary journey eventually led him to qualia on Hamilton Island, where he leads the degustation restaurant Pebble Beach.
"Collaborating alongside Executive Chef, Joshua Hingston, I have embraced the concept of sustainability. I celebrate merging my Italian heritage with global influences and integrate my past experiences with a distinctive vision to craft exceptional culinary experience for our guests,” he tells AGFG.
"Sustainability is a key consideration in every dish we create, elevating the produce and ingredients with a conscience. We want our guests to experience unusual tastes that amuse their palate and leave them with amazing memories of their dining experience.”
Sharing his recipe for celeriac and oyster, David says:
"Celeriac, with its earthy roots and humble resilience, reminds us that sustainability begins with embracing the overlooked treasure of nature, this recipe is a unity of land and ocean.
"This dish has an unusual flavour that binds the soil with the ocean. This mild, fresh flavour comes out together in a fascinating way; when in season, we love to use white asparagus instead of the celeriac.”
With a passion for food and surrounded by talented cooks in his family, the care and love they put into each meal was extremely inspiring for Davide.
"At first, I didn’t realise it, but it soon became clear this was the path I was meant to follow.”
