Hailing from Italy, Calypso’s Chef de Cuisine Davide Care started his formal culinary training at Formont, where he graduated from the Culinary Institute. However, his professional culinary journey began in Turin.
After having worked at some of Turin's finest restaurants, Chef Davide received an opportunity to work at Caval du Brons, a Michelin-starred restaurant. In 1999, he went to work in Berlin, a city of contrasts, as chef de partie at some of the city’s best-known Italian restaurants. He later became a sous chef of the multi-award-winning restaurant, Enoteca Reale.
In 2006, Chef Davide moved to Asia to join one of Singapore’s leading fine dining restaurants. His extensive travelling experience has given him special insight, which allows him to create innovative dishes.
Chef Davide is a proud member of Slow Food, Chef Euro Toques, Association Disciples d’ Auguste Escoffier and Group Virtual Chef Italian, Shangri-La Academy.
Great passion for his craft encourages his professional development and fuels his quest for new challenges.