Meet The Chef
“Passion is not an ingredient,
but you taste when it’s missing.”
Cooking has always been a great family tradition that I developed a true passion for. It was in my father’s restaurant kitchen in Sirmione on Lake Garda in Italy that I had the chance to taste new dishes and discover diverse scents and flavours.
At the age of 14, it was my natural choice to embark on my studies in hotel management. At the same time, I gained my first work experiences as a Commis de Cuisine at traditional restaurants. I gradually obtained responsibilities at leading luxury hotels and Michelin-starred restaurants, such as the Palace Hotel Villa Cortine, Trattoria Vecchia Lugana, and La Speranzina Restaurant & Relais. 2013 marked a first turning point in my career when I was given the opportunity to work in Montecarlo at the Le Vistamar Restaurant at the Hôtel Hermitage, under the supervision of Michelin Star Chef Joël Garault. During two fantastic years I had the chance to discover the true meaning of discipline, respect, and love for ingredients.
The desire to continue to improve and excel in my knowledge and skills led me to Paris, the world's capital of gastronomy. After starting out in Michelin Star Chef (MOF) Jean-Yves Leuranguer's team at the Le Diane restaurant at the Hôtel Barrière Le Fouquet's, I joined in 2016 the 3-Star Michelin restaurant Le Meurice Alain Ducasse, which was for me a dream come true.
Two years later, I started a collaboration with Iacopo Pischedda, and I was appointed as Executive Chef at the luxury boutique Hotel Maison Bréguet before moving to the Le Metropolitan Paris Tour Eiffel, a Tribute Portfolio Hotel by Marriott International.
In November of the same year, I launched my own Consulting company, sharing my knowledge and expertise with other kitchens in Paris and offering private fine dining experiences during the pandemic. In 2022, after winning the IHG Hotels & Resorts Global Chef Hunt, I opened Luce by Davide Giacomelli, the celebrated flagship restaurant of the luxury heritage hotel InterContinental Singapore.
Currently, I have the privilege of leading the culinary team at the iconic Four Seasons Hotel Lion Palace in St. Petersburg. In this role, I’m dedicated to both evolving our offerings and fostering the growth of our talented team. Set in the heart of this captivating, historically rich city, I draw inspiration from its beauty and culture to craft unforgettable dining experiences that blend tradition with modern culinary artistry.