Davide Sanna, like many young Sardinian people growing up, had a passion for Italian food and aspired to become a successful chef. But he had to relocate to New York to do this.
Beginning when he was just nineteen, Sanna had spent four years working in kitchens on the Mediterranean island and in northern Italy. However, he was working sixty hours a week for, at most, 1,800 euros ($1,963.26) per month. He would spend two months, nonstop, at the stove during the hectic summer months.