Although Caranchini has trained all over the world with the most famous names in international gastronomy, what defines him is that which is closest to him: his land.
When he decided to go to cooking school in Como, it came as no surprise as he’d been interested in cooking since he was a child. With his diploma in hand, Caranchini devoted himself to working in the best restaurants in Europe to learn from the greats. He did stints at Maze, Le Gavroche and Apsleys in London; Noma, in Copenhagen; and la Enoteca Pinchiorri in Florence.
Back home, Davide Caranchini opened his own restaurant, Materia* (Cernobbio), to offer a cuisine rooted in the land, the terroir around Lake Como, yet one that also embraces innovation and experimentation. Caranchini is staunchly committed to local produce and also grows herbs and vegetables in his own greenhouse that he uses in his creations. Recognition of his philosophy came with a Michelin star in 2018, as did other recognitions, such as appearing in the magazine Forbes on their 30 Under 30 List of the most influential young changemakers in Europe.