From the mists of Varese to the exotic scents of Zanzibar: the surprising rise of Giacomo, a globetrotting chef at only 23 years old.
The Story
A radical change of scenery, from the familiar landscape of Varese to the beaches of a tropical island, marked the transformation of a period of apprenticeship into a brilliant professional rise in the culinary world. No, this is not the screenplay of a movie, but rather the true story of Giacomo Bongiovanni, a young and promising chef of only twenty-three years old who was able to conquer the palate of Zanzibar thanks to his flair and deep love for Italian culinary tradition. Still very young, barely of age, with a wealth of dreams in his heart and the determination that marks his age, Giacomo now masters the kitchens of an exclusive private island. A true leader who coordinates a team of fifty collaborators and six different dining options, enchanting an international clientele with a luxurious and personalized offer that does not forget the roots of Italian taste.
“When customers, who come here from all over the world, know that the direction of the kitchen speaks Italian, the demands change. And we also please them with off-plans, “ the young chef confides to Corriere in a recent interview. Typical example? A nostalgic guest who wanted a plate of eggplant alla Parmigiano. Although they were not on the menu, Giacomo was careful to offer them making a welcome variation, just to satisfy the diner. And again, “Here I can express myself at my best, giving a touch of Italian style to what I do. Like on New Year's Eve, when we served cotechino and lentils.” A familiar flavor that, on the shores of the Indian Ocean, has been able to give warmth to everyone's hearts, evoking deep roots on the other side of the globe.
Giacomo took his first steps in the restaurant industry through a cooking course at the “Cfp” in Bizzozero, Varese. The year 2021, marked by the pandemic, represented a crucial turning point in his life. In fact, his irrepressible passion for the culinary arts prompted him to seek advice from one of his teachers, who opened the door to a professional opportunity abroad. It was he who put him in touch with Giovanni De Ambrosis, an internationally renowned chef, also from Varese and with a long experience in Dubai: “After a meeting in Italy, I left for the Maldives.”
It was December 2021 when the young man from Varese found himself immersed in a completely new environment with intense work rhythms and a different culture. The initial agreement called for a three-month probationary period . “I stayed,” he still declares with a note of pride to The Courier. “I was the last wheel on the wagon, the 18-year-old Italian who arrives and knows little English, with no knowledge of international cuisine, and Asian in particular." So he began in the Cocoon collection resort and then joined the team at Joy, also in the Maldives. Finally, from March 2024 he takes up residence at Bawe Island, in Zanzibar, currently holding the position of assistant corporate chef.
Meeting De Ambrosis proved to be a key moment, a real springboard for his career. Sometimes, Giacomo confesses, the urge to return home peeps out among his many commitments, but his parents have a way to catch up with him and alleviate the fatigue, as well as the lack of autonomy in indulging in evenings of fun with friends. A decisive experience, the one in Zanzibar, which allowed him to fully express his talent, infusing a touch of Italianism into each of his creations.
