Genius and nonconformity, science and improvisation define Davide Scabin, a Michelin-starred chef from Piedmont and the chef-patron of Combal.Zero in Rivoli (TO). Known to all as the "Food Scientist," his philosophy is "Never stop exploring taste." His dishes defy conventions, such as the Cyber Egg, a cellophane air chamber that bursts in the mouth in an explosion of caviar, egg yolk, vodka, and shallot.
