Chef Davide Bisetto, Executive Chef of Oro Restaurant at Belmond Hotel Cipriani in Venice, takes us through his culinary journey, as he reflects on his love for fresh, flavourful and seasonal ingredients and his inherent affinity for Italian cooking.

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pChef Davide Bisetto, Executive Chef of Oro Restaurant at Belmond Hotel Cipriani in Venice, takes us through his culinary journey, as he reflects on his love for fresh, flavourful and seasonal ingredients and his inherent affinity for Italian cooking/p
pSOME OF HIS earliest memories of food date back to his childhood, when he helped his grandfather collect vegetables from the garden and even prepared jams! Food was always highly regarded in his family, and by age 14, his zest for cooking saw him enrol into a cookery school followed by a stint at the Castelfranco Veneto restaurant. This was just the start of his culinary adventures and what followed has been nothing short of a remarkable run at some of the finest restaurants around the world, particularly Santini in London and Milan as well as Four Seasons Hotel Milanoandmdash;where he impressed renowned chef Sergio Mei (his mentor), in just a few months, earning himself the position of Sous Chef.andnbsp; br /br /strong/strong/p pstrongWorking with Sergio Mei/strong/p
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pandldquo;A lively and creative atmosphere, coupled with an Executive Chef at the peak of his career, proved the perfect mix for me and I became Sous Chef for Sergio Mei. During...