AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Davide Foschi
Born:
Colleferro, Rome (Italy).
History:
Born in Colleferro, a small town near Rome, I was immersed in a rich food culture from a young age. Surrounded by the love and care of food, I developed a deep appreciation for culinary traditions. At the age of 20, I made the bold decision to move to London, marking the beginning of my culinary journey.
In London, I 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. 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.
My career took me to prestigious kitchens, including The Ritz-Carlton in Bahrain and the Grand Cayman, where I learned the nuances of luxury hospitality. At The Savoy Hotel in London, I further refined my techniques and understanding of world-class service. Seeking to push my boundaries, I joined the renowned one-Michelin-starred Club Gascon in London, where I explored innovative French cuisine. I then moved to The Clove Club in London, a two-Michelin-star restaurant ranked among the world’s 50 best.
My journey eventually led me to qualia, where I lead 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 integrating my past experience with a distinctive vision to craft exceptional culinary experiences for our guests.
Have you always wanted to be a Chef?
I've always had a passion for food. From a young age, I was surrounded by talented cooks in my family and the care and love they put into each meal was extremely inspiring. At first, I didn't realise it, but it soon became clear that this was the path I was meant to follow.
How would you define your style?
Sustainable, adventurous, nostalgic.
What is your feature flavour these days?
Bitter, sour, nutty.
Obsessive-compulsive about?
Water waste.
Your greatest culinary influence:
My mum since the beginning of time and Chef Pascal Aussignac.
What do you love about this business?
I love the endless opportunities and the genuine care of the professionals in the business that help our guests create unforgettable memories.
An ingredient you can’t live without?
Extra virgin olive oil.
Most ‘eyebrow-raising’ menu item?
The pre-dessert ‘false liquorice’ served in a beautiful stone, it makes you curious and intrigued even before you taste it.
Signature dish:
Celeriac, oyster, sorrel and apple sauce.
What can diners expect when they eat at your restaurant and what makes the experience special?
Sustainability is a key consideration in every dish we create, elevating the produce and ingredients with conscience. We want our guests to experience unusual tastes that amuse their palate and leave them with amazing memories of their dining experience.
What is your go-to meal at home when you don’t feel like cooking?
Mezze maniche with tomatoes, Parmesan and basil.
Tell us something no one knows about you?
I love to paint on canvas.
Where do you see yourself in 5 years’ time?
I would love to open an ‘agriturismo’ (farm-to-table) with my own farm of vegetables and animals, with a few rooms for my guests.
Pebble Beach at qualia
Perfectly positioned on Hamilton Island’s northern-most point, qualia’s Pebble Beach restaurant presents lunchtime dining at its relaxed best. The food is contemporary Australian, featuring seasonal sustainable and ethical produce, sourced from like-minded farmers, producers and artisans around the country. Take in waterfront vistas of the Coral Sea and surrounding Whitsunday Islands as you enjoy qualia’s signature dining experience and delve into dishes such as cured hiramasa kingfish, almond, Nashi pear and sea succulents with a glass of Riesling. Perhaps striploin tempts served with shallots, sugarloaf cabbage and mushroom, paired with a glass of Hentley Farm ‘The Beast’ Shiraz; a dessert of burnt pavlova, fruit and anglaise makes for a sweet finish.
