At the Xara Collection Malta
Executive Chef Davide Marcon brings a wealth of international experience from some of Europe’s most renowned kitchens to Rosami. With a career shaped by Michelin-starred mentors, he now leads the kitchen with a philosophy rooted in precision, ingredient respect, and emotional storytelling through food.
Your journey has taken you through some of Europe’s most renowned kitchens. How have these experiences shaped your identity as a chef today?
Working in some of Europe’s most prestigious kitchens has given me a strong sense of discipline, precision and respect for ingredients. Each experience offered something different, from refining my technical skills to building creative confidence. Over time, this has helped me develop a style that is grounded in classical foundations while remaining open to evolution and the exploration of flavour in all its nuances.
What drew you to join The Xara Collection and take on the role at Rosami?
The Xara Collection has a strong reputation for excellence and shows a genuine respect for both tradition and innovation. Rosami, in particular, offered me the opportunity to create something that feels personal and expressive within an environment that values creativity while maintaining very high standards.
How would you describe your culinary philosophy in a few words?
I would describe it as ingredient-driven, intuitive and expressive, with a strong emphasis on clarity of flavour. I like to let each ingredient speak for itself, treating it with care and respect so that its natural character comes through. At the same time, I aim to create an emotional connection through the food, where each dish feels considered, balanced and memorable, rather than overly complicated.
Rosami offers a Carte Blanche tasting menu. What excites you most about working in this format?
Carte Blanche offers complete creative freedom. It allows me to tell a story through the menu, work closely with seasonality, and surprise guests with a dynamic and ever-evolving experience that reflects both the moment and my inspiration.
How do you approach creating dishes that balance tradition with contemporary creativity?
I begin by understanding the essence of a traditional dish, looking at its flavours, its history and the emotional connection it carries. From there, I reinterpret it using modern techniques or unexpected combinations, while always preserving the integrity of the original idea. It is important to me that there remains a clear emotional thread, so that the dish still feels familiar even as it evolves.
You’ve worked under Michelin-starred mentors across Europe. What is the most valuable lesson you’ve carried into your own kitchen?
Working with chefs such as Perbellini, Oldani, Roux, Atxa and Scabin was less about learning individual recipes and more about understanding different languages of excellence. Each of them has a distinct vision, from Oldani’s pop essentiality, to Atxa’s depth of soulfulness, to Scabin’s avant-garde technical approach, yet there is a common thread that runs through them all, which is an uncompromising discipline of the senses.
The most valuable lesson I have carried forward is that a great dish is never a static idea. It is a living standard that must be maintained at the highest level every single time it is executed.
Whether it is the architectural precision I observed in Italy or the foundational rigour of the Roux tradition, I learned that innovation is meaningless without consistency.
For me, if a dish is at a ten on Tuesday, it must still be a ten on Saturday. I do not only strive for creativity, I strive for perfect repetition at the highest level, because that is what those masters demanded. In the end, that is how you truly honour both the ingredient and the guest.
Your dishes are inspired by personal experiences and travel. Can you share how a specific memory has influenced a plate on your menu?
As an Italian who has lived abroad, I really enjoy blending the cuisine of my country with ingredients and influences I have discovered along my journey. I like to mix things up and, at times, even challenge or rewrite the traditional rules.
One dish on the menu reflects this approach very clearly. After tasting a ceviche, the classic Peruvian fish dish, I was inspired to create a fully plant-based interpretation, which I then paired as an accompaniment to my Migratory Duck Between Peru and Thailand. That experience encouraged me to strip things back, remove anything superfluous and focus on purity of flavour. That philosophy now runs through some of the menu’s most essential yet expressive creations.
Signature dishes like your porcini risotto and roasted scallop highlight bold flavour combinations. How do you approach innovation without overcomplicating a dish?
Innovation should enhance, not overpower. I focus on one or two key ideas per dish and build around them, ensuring that every element has a clear purpose. Restraint is just as important as creativity.
How important is local Maltese produce in your menus, and how do you incorporate it into your cooking?
Local produce is fundamental. Malta offers exceptional ingredients, and working closely with local suppliers allows me to highlight freshness and authenticity. I like to reinterpret these ingredients in a way that feels both respectful and contemporary.
Looking ahead, how do you see your vision for Rosami evolving, and what can guests expect next from your kitchen?
I see Rosami continuing to evolve as a space for creativity and refinement. We are currently developing a new concept called “Rosami Odyssey.”
It is a gastronomic journey where, like Odysseus, guests experience an immersive narrative through a Carte Blanche menu. The guest becomes a traveller on an unknown path, guided by the chef and the team. They can expect a menu that is increasingly personal, defined by bold flavours, complementary elements acting as co-protagonists, and constant evolution, always with the aim of delivering a memorable and meaningful experience.
