AcquapazzaAcquapazza
Chef Giovanni
◈ The Chef ◈

Giovanni

Growing close to the sea shaped my understanding of food. In the right conditions, the ocean is generous—offering incredible ingredients that inspire my cooking. I find the most joy in spring and summer, when nature is vibrant, and I can transform fresh catches into meaningful dishes.

My journey began with my mother, who taught me the foundations of traditional cooking. In our culture, culinary knowledge is passed down through generations—from mother to child—preserving both technique and passion. That heritage continues to guide my work today.

Fresh from the bay
◈ Il Viaggio ◈

A journey, in chapters

  1. Napoli

    The first kitchen

    A boy at his nonna's stove on the bay of Bacoli, learning that the sea seasons the fish before the cook does.

  2. Roma · Firenze

    Years of training

    A decade in the kitchens of Italy's most demanding rooms — discipline, restraint, the architecture of flavor.

  3. Bangkok

    A second home

    An invitation, a small dining room, a vow to cook nothing he would not serve to family in Italy.

  4. Today

    Acquapazza

    A coastal Italian kitchen built on memory — a love letter to Napoli, written in Thai light.

"Cucinare è un atto d'amore."

To cook is an act of love