Giovanni Papi

The Climb

Giovanni Papi became head chef at Armani/Ristorante in Dubai, UAE in 2018. In that position, the kitchen demanded tight timing, composure, and control under pressure, with service shaped by the standards of a polished international dining room. The role required more than command; it called for precision in execution and steady attention to detail across every pass. The route from Sardinia to France and the United Arab Emirates points to a career built through movement across different culinary contexts. In Papi's work, that breadth reads as discipline: an attention to ingredients at their peak, an interest in kitchens that have to run cleanly, and a method that values restraint as much as finish. At Armani/Ristorante, those priorities were expressed in a highly polished setting.

Today

Menu design, for Giovanni Papi, starts with the calendar. "To me, the secret of a good menu is to design it based on the seasons." The statement places timing ahead of ornament, treating the menu as something that should track the natural rhythm of produce rather than chase novelty for its own sake. The same logic carries into kitchen practice. "The philosophy of no waste and sustainability have always been the Armani values." In that framework, Papi's approach aligns with a house ethic that puts responsibility alongside refinement. Precision is therefore not only a matter of style, but of function: every element has to earn its place.

Career - Head chef — Armani/Ristorante, Dubai, UAE (from 2018)

Signature

Giovanni's signature dishes include Vitello & Tonno, Green Planet Risotto, and Cacio e Pepe. Those dishes suggest a kitchen language built around recognizable forms handled with care. The list points to a chef working within a clear register, where balance and restraint matter as much as the choice of dish, and where seasonality and no-waste discipline set the terms of the plate.

In Their Words “The philosophy of no waste and sustainability have always been the Armani values.” “To me, the secret of a good menu is to design it based on the seasons.”

Recognition

Papi treats recognition as a marker, not a finish line. "To me, three toques is a starting point, rather than an end goal." The measure is direct: achievement is something to build on, not something to settle into. It leaves room for further refinement, more discipline, and continued work.

FAQ What is Giovanni Papi's current role? As of 2026, Giovanni Papi is Head Chef.