Simone Lugoboni

The Climb

Freshness is the first rule in Simone Lugoboni’s kitchen, and everything else is judged against it. That standard shows up early, in the collaborator roles at Locanda dell'Angelo in Ameglia and Enoteca Capranica in Rome, where service, repetition, and the pace of a professional kitchen set the base line. Those positions built the habits that matter in trade: timing, attention, and the ability to keep standards intact when the room is moving fast. From there, the work moved into ownership and consulting, but the same discipline stayed in place. The record points to range, but the craft thread is consistency: holding a kitchen to the same measures across different rooms, different teams, and different service styles.

Today

Transmission sits at the center of his service ethic. Simone Lugoboni puts it plainly: "Everything I have learned here I will try to pass on to my customer." In trade terms, that means the table is not only where food lands; it is where knowledge is converted into service, and where the standards of the kitchen are made legible to the guest.

Signature

The signature list reads like a kitchen built around clean product and controlled contrast. Plateau royal, silver bass, blue lobster, risotto with black garlic, shrimp and parsley, and raw amberjack with tomato confit and parsley sauce all point to the same working priorities: exact handling, clear flavor, and no clutter on the plate. Simone’s dishes favor ingredients that can carry their own weight, then arrange them so texture and brightness stay in balance.

In Their Words “Food must be good, it must be beautiful, but it must also be healthy, and that is something we often forget.” “Everything I have learned here I will try to pass on to my customer.”

Recognition

Best Of Wine Tourism, Durello Ambassador, and Best seafood restaurant of the year mark the kind of recognition that tends to follow a steady operator: someone whose work is judged on standards as much as on results. In Simone Lugoboni’s case, the honors sit alongside a practice defined by freshness, service, and the discipline to keep both intact over time.