Our Chef

The head of the Tratterhof kitchen brigade is Davide Carbone, a young, ambitious and talented chef, born in '91 and a native of Salento, who has been working in South Tyrol for nine years.
Following the family tradition, he took his first steps in his father's renowned pastry shop in Ugento (province of Lecce), where he immersed himself at a young age and almost playfully in a world that he himself describes as "fantastic"!
From the beginning, his undisputed talent in the kitchen stood out and soon his interest focused on the whole world of gastronomy.
So he began his studies at the hotel school in his town, and between internships, courses and competitions, after graduating he moved to England for the umpteenth apprenticeship to learn about the different methods, facets and processes that can exist from country to country, while uniting his great passion: cooking!

So he returned to his country and soon realised that in order to truly educate himself, he needed to experience new things and change regions to try something new and gain experience. So it was that he listened to his father's advice and headed for South Tyrol, a country known for the highest level of gastronomy. Once here, he immediately and sacrificially joined a number of renowned and established South Tyrolean chefs. Among the many experiences he gained, he particularly appreciated working with chef Peter Girtler (2 Michelin stars and 4 Gault & Millau hats).

"Working alongside Peter for a long time, I realised how fundamental and at the same time difficult it is to create dishes that don't necessarily have to contain 15-20 ingredients, 5 are enough as long as the maximum value is extracted from each of them! For this reason, my cooking philosophy is based on 4 simple principles:
knowledge, respect for raw materials, refinement and culture," Davide always stresses, his eyes shining with curiosity and a great desire to constantly learn and improve.

Today, at the helm of the gourmet kitchen of the Tratterhof Mountain Sky Hotel, Chef Davide Carbone leads his brigade of 8 chefs, or rather 8 talents, who, in constant teamwork, set themselves one main daily goal: CUSTOMER SATISFACTION!

For those who want to spend a very special evening, the Tratterhof also offers the opportunity to dine in the historic Cantina Alpina, where fine wines from South Tyrol, Italy and all over the world are stored, and enjoy a tasting menu consisting of 7 or 10 courses, elaborated and created directly by chef Davide Carbone.

At Cantina Alpina, the young and talented chef tries to make the most of the local raw material, but at the same time he does not focus exclusively on it, since in the realization of the individual dish he creates and realizes daring combinations even with intriguing ingredients from overseas, aware of the fact that in addition to valorizing, one must also seek excellence by going beyond the borders.
Among the most representative dishes of his cuisine, which vary according to the season, special merit goes to the Risotto with chervil roots, Mazara red shrimp, Buddha's hand gelè, dehydrated cherry tomatoes and Alpine beef fillet cooked at low temperature in hay, turnip variation, hazelnuts, tonka bean, two truly extraordinary gourmet proposals.
Other sensational creations are the ravioli di carbonara, which the chef always remembers with joy and affection because it represents the dish, he prepared during the selection to join Peter Girtler's team and thanks to which he began an evolutionary path in his career as a chef that is taking him to levels of absolute excellence.