i. Biography
The Climb
A career built through London and Hong Kong kitchens shows the line of Giuseppe De Vuono’s training: exacting rooms, high standards, and little room for drift. At Locanda Locatelli and The Connaught Hotel in London, England, he worked in environments where timing, control, and consistency were non-negotiable. That same discipline carried into Hong Kong at Tosca di Angelo, and later into Umberto Bombana's three-Michelin-star fine dining establishment in Hong Kong, where the demands of the room would have required the same steady hand, disciplined palate, and composure. What is notable in that progression is not novelty but accumulation. Each kitchen added weight to the next, moving De Vuono from established dining rooms into positions of greater responsibility. The result is a profile shaped by repeated exposure to kitchens with strong reputations, ending with a move into leadership at Octavium.
Today
Since 2023, De Vuono has been Executive Chef at Octavium in Hong Kong. The role sits at the convergence of Messina, London, and Hong Kong: a practical summary of a career built by working across different dining cultures and carrying the lessons forward. The present position reflects that layering, with each earlier posting contributing to the discipline required now.
Signature
Southern Italian flair is the shorthand attached to Giuseppe De Vuono, and in trade terms it suggests a way of cooking that keeps place visible even inside international fine dining. Born and raised in Messina, the harbour city in northeast Sicily, he brings that origin into work shaped by London polish and Hong Kong intensity. The through-line is not style alone, but discipline carried from one kitchen culture into another.
Recognition
The clearest recognition in De Vuono’s profile comes from the sequence of kitchens themselves. Work at Locanda Locatelli and The Connaught Hotel in London, then Tosca di Angelo and Umberto Bombana's three-Michelin-star fine dining establishment in Hong Kong, places him in rooms where standards are closely watched and advancement is earned. His appointment as Executive Chef at Octavium in 2023 marks the point where that route turned into leadership. Messina, London, and Hong Kong together make the map of his rise: an origin in southern Italy, a proving ground in London, and a career expanded in Hong Kong through named kitchens and into an executive role.
Profile updated July 2026
FAQ
Asked of Giuseppe
What is Giuseppe De Vuono's current role?
Giuseppe De Vuono is Executive Chef.
Where did Giuseppe De Vuono work before?
Earlier in their career, Giuseppe De Vuono worked at Locanda Locatelli and The Connaught Hotel, Tosca di Angelo, and Umberto Bombana's three-Michelin-star fine dining establishment.
