Born in Gradara in 1987, Giacomo Amicucci is Resident Chef at Il Ristorante – Niko Romito in Dubai’s Bvlgari Resort. Since the 2022 debut of the Michelin Guide Dubai the restaurant has held two stars, confirmed through 2025, thanks to a cuisine celebrating purity, balance and Made-in-Italy identity.
An ALMA graduate, Amicucci honed early technique at Gellius under Alessandro Breda and Il Pagliaccio with Anthony Genovese, learning sartorial rigor and detail.
In 2012 he moved to Australia: at Cutler & Co. (Andrew McConnell) and Rosetta (Neil Perry) he embraced Asian cross-currents and global sourcing. Returning to Italy he joined Reale with Niko Romito, who tapped him to lead the new Dubai outpost.
Since 2017 he has helmed Il Ristorante – Niko Romito: a seven-course tasting menu built around Spaghetti al Pomodoro, a modernist Vitello Tonnato, and Roasted Turbot with chicken jus and candied lemon. The credo is “ingredient, extraction, lightness”—clarified broths, essential seasonings and sous-vide precision to intensify umami without heaviness.
The inaugural Michelin Dubai (2022) awarded two stars, retained for three consecutive editions, applauding a brigade of thirty nationalities that mirrors the chef’s cosmopolitan vision.
Focused on sustainability, Amicucci launched “Full Circle”: vegetable trim becomes fermented extracts, and ancient-grain flours from Italian organic farmers feature in steamed bread.
“Simplicity is the highest form of complexity,” he says—summarising a journey from Italy’s Adriatic coast to representing culinary excellence in the Gulf. Beyond the pass he teaches ALMA Alumni masterclasses and collaborates with Dubai Culinary College on high-hydration dry-pasta courses.
