Like many young people growing up in Sardinia, Davide Sanna loved Italian cuisine and wanted to have a successful career as a chef.
To do so, he had to move to New York City.
Sanna worked in kitchens on the Mediterranean island and in northern Italy for four years, starting when he was only 19. But he was toiling 60 hours a week to take home just 1,800 euros (around $2,650Â CAD) a month.
During the busy summer season, he’d be at the stove every day for two months, without a break.
Then a fellow chef put him in contact with a restaurateur looking for
