Davide GiacomelliCommunity profile

Davide began his culinary career in the spring of 2006 with a humble position as a kitchen assistant at the Ristorante Erika in Sirmione. Over the next few years, he honed his skills in similar roles at the Michelin-starred Trattoria Vecchia Lugana * Michelin and the Palace Hotel Villa Cortine ***** in Sirmione.

His subsequent culinary career was almost exclusively with Michelin-starred establishments, often located in prestigious hotels. Davide worked in various positions at the La Speranzina Restaurant & Relais * Michelin in Sirmione, the Restaurant Le Vistamar * Michelin at the Hôtel Hermitage ***** in Monte-Carlo, the Le Diane * Michelin restaurant at the Hôtel Barrière Le Fouquet's ***** in Paris, and at Le Meurice Alain Ducasse *** Michelin, a restaurant within the Hotel Le Meurice ***** in Paris, under the guidance of Alain Ducasse.

In 2018, Davide took on his first head chef position, entrusted with the kitchen of the Parisian hotel Maison Bréguet *****. A year later, he moved to a similar position at the Parisian hotel Le Metropolitan Paris Tour Eiffel a Tribute Portfolio Hotel *****. Three years later, in the spring of 2022, he moved to Singapore, where he opened his own restaurant, Luce by Davide Giacomelli, at the Intercontinental Hotel Singapore *****.

Since October 2024, Davide Giacomelli has joined the team at the Four Seasons Lion Palace St. Petersburg. He is responsible for the menus of all the hotel's restaurants – Percorso, Sintoho, the Tea Lounge, and the Xander bar – ensuring they maintain their concept and authenticity.

Born in Lombardy, Davide Giacomelli grew up in a family of chefs and was exposed to gastronomy from a very young age. He has said that he was captivated by the magic of food from childhood, and he admired the harmonious teamwork of his father's kitchen, which he began helping with at the age of 14.

Davide Giacomelli received his professional education at the IPSAR Caterina De Medici university in Desenzano del Garda, graduating in 2006 with a degree in "restaurant management."

"Gastronomy is not a job, not a career, but a life choice: you are essentially choosing a large family, where there is always camaraderie, noise, and a lot of fun," Davide notes.