At just 14 years old Davide Giacomelli began his career helping out at one of Italy’s most celebrated restaurants in Lake Garda. Being the only son of a Chef-Owner of a local restaurant in Italy, it seems inevitable that he would develop a great passion and love towards cooking. During his journey he has gained experience working at some of the best restaurants in Lake Garda including Michelin starred restaurants Trattoria Vecchia Lugana and La Speranzina Restaurant & Relais, as well as at the five star Villa Cortine Palace Hotel.
At 21 Davide left Italy and moved to Monaco to pursue his career. During this time he spent two years in the kitchen working at one Michelin-starred restaurant called Le Vistamar, located inside the five star Hôtel Hermitage. In an endeavor to hone his craft, he moved to Paris where he worked at some of the most esteemed restaurants in the city including Le Diane in Hotel Barriere Le Fouquet’s, a one-Michelin starred restaurant, and Le Meurice Alain Ducasse, a three- Michelin-starred restaurant. More recently, he has partnered with lacopo Pischedda to run the kitchen in Hotel Maison Breguet, and in 2019 Davide launched his own consulting company sharing his own knowledge, experience and expertise. He also currently holds the title of Chef de Cuisine in his namesake restaurant, LUCE by Davide Giacomelli located in the flagship Luxury Heritage Hotel, InterContinental Singapore.
What makes your food unique?
Aside from melding my culinary experience at multiple Michelin-starred restaurants across Europe, the menu at LUCE by Davide Giacomelli combines the flavors of classic Italian dishes and my hometown with my passion for flavors. I have always been passionate about creating a balance in every dish I craft, which you will taste in my menu. For example, the addition of sprinkled citrus zest powder is key to balancing the richness of the gorgonzola (blue cheese) in Acquerello Gorgonzola and I have paired the fresh cod with a robust Puttanesca sauce in Merluzzo alla Puttanesca.
What do you think would be an upcoming trend for dining in hotels?
I believe diners are increasingly looking for intimate dining experiences with a warm and cozy ambience, where they can enjoy quality dishes and ingredients over a light-hearted meal with their friends and family. LUCE by Davide Giacomelli was conceptualized based on my vision of providing a ‘bistronomic’ experience for my diners, which is a combination of a gastronomic experience with a bistro vibe. Diners can expect to enjoy authentic Italian fare while dining in an inviting and casual environment when they visit the restaurant.
How did you start your journey as a chef?
Being the only son of the Chef-Owner of a local Italian restaurant, I spent a large part of my childhood in my father’s restaurant. I would spend my weekends in my father’s kitchen learning about flavors and cooking and I started developing a love for discovering new dishes and ingredients over time. I officially began my culinary journey at 14 years old, when I embarked on my studies in hotel management and started helping at one of the most celebrated restaurants on Lake Garda, Italy.
What's the most challenging thing in running F&B outlets in Singapore?
With many Italian restaurants in the market, the F&B scene, especially Italian cuisine, is growingly competitive. It is important that we constantly inject creativity and offer quality dishes to stand out amongst our peers. At LUCE by Davide Giacomelli where we are the flagship restaurant of InterContinental Singapore – a luxury heritage landmark hotel and dining destination in the city, it is key that we refresh our menu every three to four months to provide our diners with a novel experience regularly. We also specially craft our menu to highlight the freshness of the seasonal local produce that we use.
For more information visit InterContinental, Singapore.