i. Biography
At Bistrot 64 in Rome, the work is built around return as a working method: Emanuele Cozzo created, owned, and managed the restaurant from 2013 to 2020, stepped away, then came back in 2023 to lead the Bistrot 64 project again. The restaurant’s appeal sits in a bistro register that keeps technique in service to ingredients, while holding an atmosphere that stays elegant without hardening into formality. Under Cozzo, that balance reads as a clear operating position: precise, composed, and responsive to the room.
Coming Up
The kitchen floor was the starting point, with Emanuele Cozzo beginning as a student and trainee at Convivio Troiani in Rome from 2001. From there, the work moved through a series of more exacting posts: chef at Radisson Blu Es Hotel, chef at Hotel Saint Regis, chef at Restaurants in London, and chef at Ristorante Lorenzo in Forte dei Marmi. Taken together, those roles sketch a career shaped by movement, pressure, and refinement, with each stop demanding a different pace, standard, and dining room discipline. That progression brought Cozzo back to Rome in a more authorial capacity, as ideator, owner, and manager at Bistrot 64 in Rome from 2013 to 2020. After that period, he returned in 2023 to the forefront of the bistrot 64 project of Bistrot 64, maintaining a direct tie to the restaurant’s identity. He also serves as ceo and manager of catering services, consultancies, training, and events of Emanuele Cozzo, and founder of RICREA Group of RICREA Group, extending the same operational focus beyond a single dining room.
Where They Are Now
Since 2023, the Bistrot 64 project in Rome has again been Under Cozzo’s direction, after a previous stretch in which he had already helped define the restaurant’s shape. In the present phase, the cooking is described as sustainable, bold, and lively, with a bistrot structure that keeps technique supporting ingredients rather than competing with them. The result is a kitchen built around clarity: ingredients stay legible, and flavor is handled with intention rather than excess. He is also described as adept at identifying culinary trends and bringing an international flair into the restaurant. Read plainly, that points to a chef who tracks the current moment without being driven by it, and who can translate outside references into the identity of Bistrot 64. Cozzo’s own line on the stage is direct, and it lands as a working assessment rather than a flourish: "We’ve now reached the standards that define us; we’re on the right track."
Signature
Emanuele's signature dishes include Cacio e Pepe, Spaghetti di patate burro e alici, and Rombo all black. Together, they point to a cooking style that values recognizable Italian foundations while leaving room for texture, contrast, and a considered sense of composition.
In Their Words “We’ve now reached the standards that define us; we’re on the right track.”
Honors
Emanuele's honors include Michelin star.
Profile updated July 2026
FAQ
Asked of Emanuele
What is Emanuele Cozzo's current role?
As of 2026, Emanuele Cozzo is back among the leaders of the Bistrot 64 project.
Where did Emanuele Cozzo work before?
Emanuele Cozzo's earlier career included Convivio Troiani, Radisson Blu Es Hotel, and Hotel Saint Regis.
What recognition has Emanuele Cozzo received?
Michelin star (2016).
