i. Biography
Giuseppe Di Iorio’s defining line has been Aroma Restaurant in Rome, where he has served as Executive Chef and Head Chef since 2010. That long appointment is the clearest marker of his professional identity: a kitchen where consistency, control, and exacting standards are the working brief. Before that, a 2005 role at Mirabelle in Rome helped set the terms of the polished style he would later carry forward.
Coming Up
High-level service is the throughline in Giuseppe Di Iorio’s career. He worked as chef at Hyde Park Hotel in London, then as chef at Hotel Inghilterra in Rome and chef at Parco dei Principi in Rome, building experience in dining rooms where timing, discipline, and precision were non-negotiable. The sequence shows a chef shaped by prominent kitchens and steady repetition, with each post adding to a practice built on composure under pressure. In 2005, he took the chef role at Mirabelle restaurant at the Hotel Splendide Royal in Rome. That post placed him in a room known for formality and exacting service, and it marked a clear point in his progression. From there, his path narrowed toward the long-running appointment that would anchor his name in Rome. Since 2010, Giuseppe Di Iorio has remained at Aroma Restaurant, where the work has continued to rest on precision and a tight match between technique and setting. The length of that tenure points to a sustained fit: a chef maintaining standards over time in a kitchen that rewards control and consistency.
Where They Are Now
At Aroma, the current brief is exacting service shaped by restraint. Giuseppe Di Iorio’s named signature dish is shakerata carbonara, which presents a Roman reference through dynamic and interactive service. The dish’s value lies in how it frames a familiar formula through movement at the table, keeping the dish tied to the city’s culinary code while giving it a distinct presentation. It is the clearest craft marker associated with his name: recognizably Roman, but handled with purpose. At Aroma, shakerata carbonara gives his work a defined point of reference and shows how he balances tradition with a more performative service style.
Career - Head Chef — Aroma Restaurant, Rome (2010–present) - Chef — Hyde Park Hotel, London - Chef — Hotel Inghilterra, Rome - Chef — Parco dei Principi, Rome - Chef — Mirabelle restaurant at the Hotel Splendide Royal, Rome (from 2005)
Signature
Giuseppe's signature dishes include shakerata carbonara.
Honors
Giuseppe's honors include Michelin Star.
FAQ What is Giuseppe Di Iorio's current role? As of 2026, Giuseppe Di Iorio is Executive Chef. What recognition has Giuseppe Di Iorio received? Michelin Star (2014).
