i. Biography
Before that role, the long run at Combal.Zero in Rivoli set the terms of Davide Scabin’s reputation: chef there from 1994 to 2020, he worked in a register tied to experimentation and research, while keeping a measured distance from the easy habit of comparing food to art.
The Climb
Early in their career, Davide worked as chef at Combal.Zero in Rivoli, Italy (1994–2020).
Signature
The plate names attached to Davide Scabin’s cooking—Cyber Egg, Zuppizza, Quadralink, Fassona al Camino, and Vitello Tonnato "Trattoria al Combal.—map the work in a way that signals range, but also a deliberate refusal to stay inside one fixed format.
In Their Words “I've always been careful with the parallel art/food, even when many of my colleagues claimed that cooking is creating art.” “Actually I think I still haven't realised it. I can't think of a moment I knew I'd be a chef.”
Recognition
The public language around Davide Scabin’s cooking stays guarded and unsentimental: he has said he has always been careful with the parallel art/food, even when many colleagues described cooking as art.
Profile updated July 2026
FAQ
Asked of Davide
Where did Davide Scabin work before?
Davide Scabin's earlier career included Combal.Zero.
