Giuseppe De Vuono – Sous Chef

Chef Giuseppe was born and raised in Messina, a port city in the north-east of Sicily. He studied at the Professional Hotel Management High School “Antonello da Messina”. At the age of sixteen, he began an internship in the Aeolian Islands, where he got greatly inspired by the beauty and the lush nature of the place, which taught him respect for food products and raw materials.

At the age of seventeen, he took part in the annual competition of the “European Association of Hotel and Tourism School”, and – among 600 young competitors – he won the silver medal.

After graduating, he began his career as a chef, in Italy and then in London. In London, Chef Giuseppe worked for several starred restaurants and 5-star hotels such as “Locanda Locatelli” and “The Connaught Hotel”. During his last stint at The Connaught Hotel, he was part of the team that started a new restaurant concept, opened by Jean-Georges Vongerichten.

His many experiences in the F&B field, helped him to strengthen his skills and techniques in fine dining. Three years ago, Chef Giuseppe arrived in Hong Kong and began his experience at “Tosca di Angelo”, at “The Ritz-Carlton Hotel”.

Today, Chef Giuseppe is part of the “Otto e Mezzo” family and works side by side with Chef Umberto Bombana to take the culinary experience to the highest level of Italian cuisine.