Jacopo Ticchi

Jacopo, executive chef of Trattoria Da Lucio, represents a new generation of chefs who see the sea as a space for exploration, respect, and innovation. Trained on the Italian Riviera and with international experience in Australia, his cuisine is shaped by diverse influences that create a dialogue between tradition and avant-garde.

His time at the Joia restaurant in Milan marked a turning point in his career, where he developed a deep sensitivity for ingredients and their fullest expression. Later, his experience in Spain brought him closer to the world of tapas—an influence he reinterpreted upon returning to Rimini.

In 2018, he began a key phase focused on the research and aging of fish, a technique that now defines his culinary identity and led to the creation of Trattoria Da Lucio in 2019. His work has been recognized with major international distinctions, including awards for best young chef, inclusion in innovation rankings, and a Michelin star.

Jacopo brings a contemporary vision of seafood cuisine, grounded in deep product knowledge, sustainability, and the constant evolution of techniques.