Davide Odore discovered his passion for cooking when he was a child, transforming it over the years into a profession that has made him a Chef capable of combining quality, technique, creativity and research in dishes that become taste experiences in which to "feel" the territory that surrounds us and experience emotions, just like a real sensory journey made of pleasant discoveries.
Passions, you know, take you everywhere. And so Davide realized very early on that cooking was the way to go and began to devote all his time to cooking, growing and transforming the pleasure of working with food into a real job to which he could dedicate his entire life.
He increased his training in some of the best starred restaurants in the area, but it is Piedmont, the region where he was born and lived, the true muse of this chef, a territory that has been able (and still knows how) to give sensations and emotions from the earth to the kitchen, in an intense relationship that gives life to unique dishes rich in history, charm, secrets and traditions.
In a few years Odore brought his cuisine to the highest levels of quality and felt the need to give life to a reality all his own, with a philosophy of cooking, research, service and hospitality that can reflect that level of quality and "fullness" that he has always pursued.
It was 2006 when he opened the Restaurant Io e Luna in Guarene, in the province of Cuneo.
Capacity and determination led him, in 2014, to work as Executive Chef of the Restaurant of the Luxury Hotel & Spa Castello di Guarene, one of the most fascinating and important historical residences in Piedmont, where he started with enormous success the kitchen for over two years.
The heart, however, remained in his small restaurant (as he says) that he continues to manage from afar. For this reason, in 2017, he chose to return permanently to direct Io e Luna, full of new stimuli, projects and goals to be achieved, but with the same passion as always for cooking that knows how to excite.
Among the projects undertaken with success, the production of leavened products, for recurrence and not, and pastries as well as the line of gourmet dishes in pots, to enjoy even at home a chef's dish.
