Go Back


20 July 2019

As Executive Chef of New York City’s elite Core club, Davide Venturini infuses his modern Italian cuisine with a rustic twist he attributes to growing up on the Italian countryside. Venturini began his culinary career at London’s Michelin-starred Assaggi in 2008, serving as the Commis Chef before being promoted to Demi Chef de Partie. With Michelin-starred experience under his belt, Venturini went on to managing several gastro-pubs at the London-based restaurant group Mitchell and Butlers, overseeing many different teams and ensuring excellent customer service. In 2011, Venturini joined MARC private members’ club Morton’s in London as a Chef de Partie and was later promoted to Sous Chef before serving as MARC Chairman Marlon Abela’s personal chef. Three years later, Venturini crossed the pond to soon lead MARC restaurants’ A Voce Madison kitchen as Executive Chef. Following A Voce, Venturini’s next step ventured out of Marc restaurant group and headed the siren call to a Michelin-starred kitchen as Executive Sous Chef at Charlie Palmer’s flagship Aureole. In 2017, Chef Venturini came on board as Executive Chef to the elite Core club in midtown Manhattan. Venturini is excited to be leading a kitchen again, and looks forward to sharing his Italian specialties with the Core: guest.