Reservation

Team

Our staff are our most important asset. They comprise of professionals recruited from around the world with vast experience and local HongKongers whose talent in hospitality matches international standards anywhere.

They’ve all joined 8 ½ Otto e Mezzo BOMBANA with enthusiasm and passion for fine dining, quality service, and above all, to provide each guest an unforgettable experience and complete satisfaction, in line with Chef BOMBANA ’s hospitality philosophy.

Antonello Picchedda – General Manager

Restaurant

Antonello Picchedda - General Manager

Born in Sardinia and raised in Veneto, Picchedda’s passion for fine cuisine and beverage dates back to his teenage days. After graduating the Hotel Management School of Treviso, Picchedda explored wine and became a certified sommelier, from the Italian Sommelier Association (AIS). While on military service between Friuli and Emilia-Romagna, he also discovered his passion for cheese and olive oil.

Picchedda has worked for iconic Relais and Chateaux hotels and restaurants across Veneto and Tuscany. In 2005, he obtained a Master of Slow Food Award for extra virgin olive oil and national and international cheeses. In 2006, he opened his own gourmet shop in Treviso, which was awarded the national Slow Food Prize for “Shop of Good Cheese”. In 2007, he obtained a cheese taster diploma from the Italian Association ONAF (National Association of Cheese Tasters).

After exploring and studying international viticulture in the United States and Australia, he arrived in Hong Kong in 2013 and working as Sommelier and Restaurant Manager in different Italian  restaurants and finally joining Lai Sun Dining Group in 2017. After being a vital part of Beefbar’s staff, Picchedda now takes an even larger role on Chef Bombana’s team.

Alan Lam – Restaurant Manager

Alan Lam - Operation Manager

Hong Kong native Lam has over 20 years of experience in hospitality, beginning his story at the JW Marriott Hotel from 1998 to 2003. Lam was also on the opening team at the Michelin-starred L’ Atelier de Joël Robuchon restaurant and furthered his career with the re-opening of the Grand Hyatt Steakhouse in 2011. In 2013, he was appointed 8½ Otto e Mezzo BOMBANA’s restaurant manager and is proud to take Chef BOMBANA’s team to the next level.

Leo Kwong – Assistant Manager

Leo Kwong - Assistant Manager

Born in Hong Kong, Kwong has worked for numerous hotels, including Hotel Nikko, the Kowloon Hotel, the Royal Plaza Hong Kong, and the Ritz-Carlton Hong Kong. Although he first met Chef BOMBANA back in 2003, Kwong would go on to work at fine Italian restaurant Domani. In 2010, he joined the new team to open 8½ Otto e Mezzo BOMBANA in Hong Kong and then its sister restaurant in Shanghai in 2012. Today, he is proud to be the assistant manager of Chef BOMBANA’s team.

James Lam – Assistant Manager

James Lam - Assistant Manager

Lam has enjoyed a remarkable career in Hong Kong’s hospitality industry. For eight years he was a member of the Regent Hotel’s food and beverage team. He also worked for nine years in the Excelsior Hotel’s outlets. In 2012, he joined 8½ Otto e Mezzo BOMBANA’s family and was promoted to assistant manager in 2016. He plays a key role in maintaining the restaurant’s high standards and providing exceptional service to guests.

Kenji Torres – Head Sommelier

Kenji Torres - Head Sommelier

Born and raised in the Philippines, Kenji Torres came to Hong Kong in 2008. More than a bartender, he aims to hone his mixology skills in a fine dining setting. In 2016, he received his first certification in wine and joined the 8½ Otto e Mezzo BOMBANA team in 2017. Now as an Advanced Sommelier of The Court of Master Sommeliers, Torres manages the restaurant’s almost 7000 bottles of wines.

Dicky Chau – Assistant Bar Manager

Dicky Chau - Assistant Bar Manager

Hong Kong’s Chau started working in the beverage sector immediately after graduation, developing a special interest in mixology and in special alcoholic beverages. In three years as part of 8½ Otto e Mezzo BOMBANA family, Chau has elevated his approach to drinks. No longer just mixing alcohol, he visualises the barman as artist,, demanding great imagination and artisanal craftsmanship.