Profile of the chef: Davide Giacomelli

I agree, it’s not really fair that everyone knows about good restaurants, but only a few know about the chefs who cook there and create the menu. We at The Fashion Vibes decided to correct this situation and created the “Chef Profile” section, where we will introduce you to culinary leaders from all over Russia.

The hero of our material is Davide Giacomelli, a native of Lombardy who grew up in the family of a chef. Following in his father’s footsteps, he started working in gastronomy at the age of 14. He received his professional training at the IPSAR Caterina De Medici University in Desenzano del Garda and received a diploma in restaurant management. He participated in many Russian and international projects, including Trattoria Vecchia Lugana, Metropolitan Paris Tour Eiffel, Percorso and others. In 2024, upon the invitation of Four Seasons, Four Seasons Lion Palace St. St. Petersburg to join the team. He came to St. Petersburg.

Davide Giacomelli.

I am 34 years old.

Four Seasons Lion Palace St. Sous chef of St. Petersburg (Percorso, Sintoho, Tea room restaurants, Xander bar, banquet service and Room Service), brand chef of Percorso restaurant.

I chose my career against the will of my father, who, paradoxically, was the owner of a restaurant: apparently he dreamed of protecting me from the costs of the profession. Still, I really loved gastronomy since my childhood. He gained experience by working during the summer months and then headed to the kitchens of restaurants in Singapore and Paris, Monte Carlo and Italy. I haven’t regretted my choice even a day. Now I am in Russia and completely happy!

I love the scale and texture! I like to cook whole fish; I enjoy working with large, juicy pieces of meat. As a professional, I appreciate the opportunity to create technologically advanced dishes that require precise detailing and subtle development of flavor nuances. Special Challenge: High-intensity service environments requiring dishes to be served one after another at high speed, demonstrating professionalism, impeccable quality and excellent presentation.

I love pasta; It is not only familiar, understandable and comfortable, but also my favorite element! Still, if I had to choose, I would put Japanese cuisine first. This is sophistication and elegance, a special expressive minimalism and constant respect for every material. There are no random notes in Japanese cuisine; This is a complete philosophy.

A real nightmare for me is when a guest wants to cook pasta according to the rules or with ingredients that contradict the nature of the pasta: for example, he does not like al dente and wants it boiled properly or topped with cream or chicken. Such orders are real torture for me!

I can truly describe myself as a lucky man: I have traveled half the world and tried everything! But my most vivid memory right now is the local sirloin that has been aged for over 90 days. This is extraordinary! I haven’t had such delicious meat in at least three years!

During dinner service on a summer evening in Italy, a sudden storm flooded part of the kitchen, turning the evening into chaos. For the waiters the situation was even more fun: all the tables and tableware were completely wet! We, skating and laughing, tried to save the plates without disturbing the agreed timing and format of the event. In the end, guests enjoyed every course and we ended the evening dancing and laughing together.

Sea bass in potato skins. My dad would often cook this for me on his days off, and today I carry on the tradition myself: my favorite weekend meal.

Many people think that just knowing how to cook is enough; This is not true! It is necessary to organize and motivate the team and find alternative solutions immediately. Not everyone can do this, especially at a high level. Thanks to television, our profession has gained popularity, even a glamorous connotation, a kind of exclusivity. But the reality of life is that not everyone can become a star, and daily work in the kitchen is far from a festive story.

I love everything, but always seasonal and high quality. I can’t stand ready-made and tasteless meals.

Being a team, enjoying working together, finding the best ingredients and new flavor combinations. Passion for what you love gives you a lot of energy: even extreme fatigue from long hours of shifts disappears!

I love to enjoy the simplest things, warm and friendly gastronomy. Spaghetti with tomatoes and basil, perhaps accompanied by a glass of fine wine, is ideal for me.

May gastronomy always give me as much pleasure, joy, energy and inspiration as it does now. May this resource never dry up!

Source: People Talk