i. Biography
Chef de Cuisine at Micoperi, Giovanni Costa is closely tied to Micoperi, where the work is organized around a clear standard: “I seek to realize the maximum potential of the dish, regardless of cuisine.” That approach places structure and range in the same frame, with the kitchen judged by how precisely it handles form and how far it can push a plate without losing control.
The Climb
Training at UCS/ICIF and HarvardX gave Giovanni Costa a foundation built on study before service. The progression matters here: technical discipline first, then the pressure of the professional kitchen, with learning treated as part of the job rather than preparation for it. A subsequent role as a restaurant employee at Cais added practical weight to that base and marked an early stage in the working rhythm that followed. Read in sequence, those steps show a career assembled methodically, through repetition, discipline, and applied knowledge. The role signals responsibility earned through accumulated practice: training translated into kitchen authority, and judgment carried to the pass in real time.
Today
At Micoperi, he serves as Chef de Cuisine. His own words point to the operating logic behind the cooking: “Cooking is both an expression of affection and a pure form of creation.” The line places the work between feeling and construction, where the plate is shaped with intent and handled as a craft of attention.
Signature
Giovanni's signature dishes include Mazzancolla and sedano mela e nocciola and Baccalà. The list is concise, but it still shows a chef working with clear distinctions between dishes, each one carried by its own identity within an approach focused on extracting the full value of the ingredients and the composition.
In Their Words “The secret of any good kitchen is knowledge of the culture from which it originates.” “I seek to realize the maximum potential of the dish, regardless of cuisine.” Taken together, these lines frame a chef who treats origin as essential knowledge and cuisine as a field for disciplined range. The emphasis is not on category for its own sake, but on understanding where food comes from and how far it can be pushed without losing that grounding.
Recognition
Giovanni's honors include GoldChef Brasil Champion (2021). The award marks a clear point of professional recognition, and it sits neatly with the measured progression visible in his training, his early kitchen work, and his present role at Micoperi.
Profile updated August 2026
FAQ
Asked of Giovanni
What is Giovanni Costa's current role?
As of 2026, Giovanni Costa is Chef de Cuisine.
Where did Giovanni Costa train or study?
Giovanni Costa trained at UCS/ICIF and HarvardX.
What recognition has Giovanni Costa received?
GoldChef Brasil Champion (2021).
