Giacomo Hassan

The Essentials Modern Pan-Mediterranean tapas sit at the center of Giacomo Hassan’s work, with technique shaped by an Italian base and tested in Barcelona kitchens. Born in Milan, Italy, and now Executive Chef of Restaurant Bonay in Barcelona, Spain, Hassan’s path also includes a period as Head Chef at Disfrutar. That sequence matters in trade terms: Milan gives the origin point, Disfrutar signals the level of discipline behind the work, and Barcelona is where the format lands now. The cooking reads as small-plate precision, where contrast, pacing, and restraint do the heavy lifting.

Signature

Artichoke tatin, sea-urchin royale, and glazed eel with coleslaw define Giacomo Hassan’s signature set. Each dish points to a different method of building balance: pastry against vegetable in the tatin, brine and richness in the royale, and glaze, softness, and crunch in the eel with coleslaw. The common thread is control of texture and finish, with the Mediterranean frame held steady but not fixed. These plates are arranged to move step by step, letting each element register before the next arrives.

In Their Words “Passion I carry inside 🍽️ to transmit my cooking through the senses!!!” The line is plain about the aim: cooking is meant to land through touch, aroma, flavor, and texture, not just taste. For Hassan, the plate is the delivery system for that intent. Read against his career from Milan to Disfrutar to Restaurant Bonay, the quote fits a cook working in a format that depends on precision and clear sensory impact. It also matches the evidence on the page: Modern Pan-Mediterranean tapas built to be experienced in layers, one bite at a time.