Jacopo Ticchi

The Path

Hotel school in Riccione gave Jacopo Ticchi the basics that hold a kitchen together: discipline, timing, and the kind of steady repetition that service depends on. From there, the work moved along the Riviera, through the kitchens of the Riviera, and then into international restaurants in Australia. Each stop added to the same foundation: pace, precision, and the ability to let technique carry weight without crowding out judgment. Working under Pietro Leemann at Joia in Milan sharpened that framework. The point was not imitation, but a clearer sense of what cooking can carry when it is driven by conviction. In Spain, the format changed again through tapas and sharing cuisine in Spain, where immediacy and the social logic of the table shaped the work. At Nécessaire Bistrot in Rimini, that progression turned toward fish maturation experiments at Nécessaire Bistrot in Rimini, with time and texture becoming part of the method rather than background conditions. Since 2019, the same authorship sits behind Trattoria Da Lucio and Da Lucio in Rimini. The duplicated title matters: it marks a practice built not around a single dish, but around a place where fish can be reconsidered on its own terms.

The Work Today

“At Da Lucio, people come to eat fish. I needed to create a cuisine that gave fish back the value it deserves. We challenged the logic I had been taught, trying to find our own path, and today I am very happy.” That line sets out the work plainly. The aim is not garnish or effect, but to return value to an ingredient and to test the habits that usually define it. At Da Lucio, the center is fish, with the rest of the kitchen arranged around balance, restraint, and the confidence to move beyond inherited formulas. In Rimini, the result is a restaurant built on that premise: treat the product seriously, and let the cooking answer in kind. “I have always dreamed of this life.” Read against the rest of the record, that sentence lands as a statement of continuity rather than sentiment. It ties the years of movement through different kitchen cultures to a clear professional shape: fish, authorship, and a restaurant built to give the product its value.

In Their Words “At Da Lucio, people come to eat fish. I needed to create a cuisine that gave fish back the value it deserves. We challenged the logic I had been taught, trying to find our own path, and today I am very happy.” “I have always dreamed of this life.”

Acclaim

Jacopo's honors include Michelin star and Care's Young Ethical Chef Award (2023).