Chef Giuseppe Pezzella

Tell us a bit about your professional culinary career
I began my culinary journey at 15 in a charming trattoria restaurant. By the age of 21, I transitioned to fine dining, a pivotal moment where I started shaping my culinary identity and discovering a cooking style that resonates with me. My exploration led me across the globe, collaborating with renowned Michelin-starred chefs from Japan, France, and Italy, enriching my culinary expertise.

What is your culinary philosophy?
Chase your dreams relentlessly and disregard those who say you can’t.

What is your dream in life?
I aspire to open my own restaurant in Italy, where I will showcase the timeless simplicity of my mother’s recipes, passed down through generations. It’s a tribute to the joy of a life well-lived.

What are your top tips for cooking?
Approach constructive criticism with an open mind and avoid taking it personally. In the realm of cooking, passion is paramount; success comes from a genuine love for the craft rather than a pursuit of wealth. It’s not just about the visual presentation of a dish; the quality of the ingredients is equally crucial. Work with the finest products, treating each with the utmost care, akin to handling precious gold.

What are your current projects and plans?
LAVITA Beach House on the Palm is poised to unveil its doors in the next few weeks, featuring our all-day dining Mediterranean restaurant and Shima, our Japanese outlet. Anticipate an all-encompassing dining experience as we relaunch the Chic Nonna menu with added variety and a distinct touch of my culinary style. Brace yourself for the expansion of our group, as there are more exciting ventures on the horizon.