i. Biography
His cooking is built on generous portions, fidelity to tradition, and close attention to ingredients. In Flavio De Maio’s hands, that produces a Roman style that is direct rather than decorative, clear in flavor, and grounded in dishes that do the work without embellishment.
Coming Up
Rome was the starting point for Flavio De Maio’s career, with Felice a Testaccio marking an early step in 2009–2009 as partner and chef. That role placed him inside one of the city’s best-known dining traditions and sharpened a working approach shaped by discipline, restraint, and a clear read on what Roman cooking demands. The period set the terms for the career that followed: steady leadership, controlled execution, and a practice that values precision over display. He is now executive chef of Velavevodetto ai Quiriti, where that same framework continues in one of Rome’s distinctive dining addresses. The work there keeps him close to the language that formed him, but with the confidence of a chef who has spent years refining how to speak it. At Velavevodetto ai Quiriti, the cooking stays rooted, deliberate, and attentive to the traditions that define the city’s table.
Where They Are Now
At Velavevodetto ai Quiriti, Flavio De Maio’s kitchen is organized around balance and authenticity. The food does not rely on novelty; it relies on Roman flavor handled with care, attention, and a clear sense of purpose. Ingredient selection matters here, not as a flourish but as the basis for keeping familiar dishes precise without stripping away their character. Generosity reads as hospitality, and tradition stays active rather than fixed.
Signature
Cacio e Pepe sits squarely within Flavio De Maio’s way of cooking. The dish leaves little room for excess: structure stays spare, execution has to be exact, and each element matters. In that context, it becomes a useful measure of his style, showing how a Roman classic can hold its value when it is treated with discipline and respect.
Honors
The recognition attached to his work is specific: carbonara and Cacio e Pepe singled out at the Rome restaurant he leads. That kind of acknowledgment points to craft rather than theater, and to the durability of the dishes most closely tied to his kitchen. For Flavio De Maio, the value of that recognition lies in precision, in keeping familiar food exact, and in maintaining a practice that remains tied to Rome itself.
Profile updated July 2026
FAQ
Asked of Flavio
What is Flavio De Maio's current role?
As of 2026, Flavio De Maio is Executive Chef.
Where did Flavio De Maio work before?
Flavio De Maio's earlier career included Felice a Testaccio.
What is Flavio De Maio known for?
Generous portions, respect for tradition, careful ingredient selection, and authentic flavors; a straightforward, honest, truly Roman way of cooking.
