Giovanni Bavuso has been a part of the family since 2009. He received intensive training here at 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 our sister restaurant, Il Riccio, at its Turkish location in D Maris Bay, before coming back to his original roots on Capri to take on the mantle of Il Riccio in 2016. 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.