Riccardo Di Giacinto, a Michelin-starred chef and successful restaurateur, is a prominent figure in Rome's gastronomic scene. With an eclectic professional journey leading to the creation of interactive dishes, he has transformed his passion and experience into an avant-garde menu.
Biography
Born in Monterotondo on May 22, 1976, Di Giacinto began his culinary journey at the age of 14. His career took him to work in Spain and England, where he had the opportunity to train with renowned chefs like Ferran Adrià and Marco Pierre White. These experiences deeply influenced his culinary style, leading him to explore new techniques and flavor combinations.
In 2006, meeting Ramona Anello, who would become his wife and business partner, marked a turning point in his career. Together, they opened the restaurant All’Oro in Rome in 2007, distinguished by a deep harmony of service and cuisine, as well as the playful component of the entire tasting experience. Di Giacinto’s approach is based on creating understandable and tasty dishes that elevate flavors and local products. His idea is to offer customers contemporary dishes while respecting the past.
His motto? "To move forward, I always take a step back" - naturally, into tradition. Just 3 years after its opening, All’Oro restaurant received a Michelin star, recognizing the effort put in by the entire team. The management of the restaurant reflects a counter-current approach to communication, focusing on brand growth (which includes several other signs, such as Casa Loca) rather than the figure of the chef.
This choice reflects the vision of the chef and Ramona, always aimed at growing their culinary world without resorting to media excesses. Riccardo Di Giacinto’s cuisine is celebrated for its creativity and ability to reinterpret tradition in a modern key, making each dish a complete multisensory experience.
