Chef of the Month: Davide Calo

Born in San Cesario di Lecce in Italy's Apulia region, Chef Davide Calo brings over two decades of culinary experience to his role as head chef at Ms.Jigger, Kimpton Maa-Lai Bangkok's Italian dining destination. Inspired by his grandmother's cooking, Chef Davide’s philosophy focuses on respecting quality ingredients, a principle reflected in his three new signature dishes: Toothfish with Jerusalem Artichoke Purée, Foie Gras-filled Ravioli with Strawberry Sauce, and Amberjack Carpaccio with Balsamic Caviar. These creations are now available daily at Ms.Jigger.

What inspired you to become a chef, and how has your passion for cooking evolved over the years? 

I was inspired as a child, climbing chairs to watch my grandmother cook. Her love for food left a lasting impression on me, and over the years, my passion has only deepened as I've learned new techniques and refined my skills. 

Could you share some of the highlights and challenges of your career so far? 

A career highlight was cooking for former U.S. President Barack Obama at an event in Washington, D.C. The challenges in this profession come from the fast-paced kitchen environment, but I embrace them as opportunities to grow and improve. 

How would you describe the culinary scene at your property and what makes it different from other places you have worked before? 

At Kimpton Maa-Lai Bangkok, we cook with love and passion. The food offerings are diverse, and the atmosphere is warm and welcoming, creating a unique experience where guests can enjoy exceptional meals throughout the day. This hotel allows me to explore different menus and think outside of the box. Rather than cooking the same menus every day, I’m able to execute new ideas and inspire others in my team to create something of their own as well, like the Mozzapizza that I developed where I will elaborate more on below. 

What are some of your signature dishes or specialties? 

I'm inspired by one of the most iconic products of southern Italy: Buffalo Mozzarella (Mozzarella di Bufala). I take a 300-gram fresh Bufala Mozzarella, flatten it, and add various toppings, following the same steps as a traditional pizza. The base is made entirely of mozzarella cheese, not the classic pizza dough. One of the most popular versions is the "Prosciutto di Parma and Tartufo," which uses truffle cream sauce, Parma ham, and fresh black truffle from Italy. 

For pasta, I recommend our homemade black olive gnocchi with gorgonzola and speck ham. The gnocchi is made with potatoes and Celline black olives, which impart a rich umami flavour. The sauce is a creamy gorgonzola from Lombardy, complemented by the smoky taste of Speck Ham from Trentino Alto Adige. 

What advice would you give to aspiring chefs who are just starting out in their careers? 

Stay focused and keep pushing through tough times. The job can be challenging, but if you remain passionate, dedicated, and always strive to improve, success will follow. 

Visit Chef Davide here