Giacomo Biagi

Short bio

Chef Giacomo was straight from the kitchen of a two Michelin-starred restaurant in Trentino-Alto Adige before moving to Australia to share his traditional cooking methods and Italian flavours down south.

Bio

A qualified Chef de cuisine, Chef Giacomo has traditional Tuscan cooking running through his blood. He first learned to cook traditional recipes and techniques that were passed down through his family, generation to generation, all based on Tuscany’s rich history of foraging and agriculture. From there, Chef Giacomo further developed his cooking in Modena, where he learned to make authentic handmade pasta, and in Montalcino where he worked as a sous chef.

After that, it was straight to the kitchen of a two Michelin-starred restaurant in Trentino-Alto Adige before moving to Australia to share his traditional cooking methods and Italian flavours down south. Despite all this experience and training, Chef Giacomo is continuously expanding his skillset and evolving his cooking methods, making for an always interesting and high-quality menu. His favourite moment in his cheffing career was having the honour to serve a gala dinner to the King of Spain.