“I remember being nine when I announced at home what I wanted to do. They thought it was just a phase—but it never passed. I was fascinated by the idea of combining science with creativity,” recalls Chef Davide Guidara.After culinary school in Castelvenere (BN), he began his career at just fifteen, training at Il Foro dei Baroni and later refining his skills at Don Alfonso, Il Mosaico, La Terrazza in Rome, and internationally with Michel Bras, Sea Grill in Brussels, and Noma in Copenhagen. 

At 24, he took his first head chef role at the Eolian Milazzo Hotel, earning critical acclaim and early awards. His time at SUM in Catania defined his philosophy: Minimalism, Essentialism, and Umami—values that continue to shape his cuisine.

Today, as chef of I Tenerumi on the island of Vulcano, he leads a groundbreaking “vegetal restaurant,” recognized for its innovation and research in plant-based gastronomy. Founder of the Cook More Plants movement, Guidara’s work redefines the potential of vegetables in fine dining and contemporary culture.