Giovanni Bavuso has been the resident chef at Il Riccio Restaurant & Beach Club since 2016 but has been a part of the family for much longer, joining when it opened in 2009. He received his most impactful training at our sister restaurant L’Olivo, working under Capri Palace Jumeirah’s executive chef Andrea Migliaccio for four years. Then, at the age of only 28, he was promoted to head chef of Il Riccio’s Turkish location in D Maris Bay, before coming back to his original roots on Capri to take on the mantle of Il Riccio and maintaining its Michelin star status. His signature dish, Spaghetti alla Chitarra with fresh sea urchins, epitomises Bavuso’s style. A strength of flavour achieved with just a few simple ingredients, celebrating the marriage of Italian cuisine and the freshness of the sea.