i. Biography
Stefano Bacchelli leads Scilla in Shanghai with a style built on Mediterranean technique and local Chinese produce. The work is Italian-rooted, but not fixed to import alone: it uses what is available in the city to shape refined home cooking with a clear, settled hand. In a kitchen culture that often rewards spectacle, Bacchelli’s approach stays on the side of control, detail, and table-ready comfort.
The Climb
Today, Stefano Bacchelli is chef of Scilla. The title is brief, but the craft behind it is not: it reflects a chef working in Shanghai with a defined point of view and the discipline needed to make it hold. His role is less about display than about consistency, carrying Mediterranean cooking into a demanding city through work that stays polished, direct, and attentive to the ingredients in front of him.
Today
At Scilla, the technique is domestic in spirit and exact in execution: Mediterranean food shaped as refined home cooking, using local Chinese produce. That pairing sits at the center of Bacchelli’s kitchen language. Rather than treating the two traditions as opposing systems, Stefano Bacchelli lets them meet through texture, freshness, and clarity. He also serves as executive chef of DaVittorioShangahi & Scilla Restaurant in Shanghai, extending that same discipline across the paired operation. In both settings, the cooking reads as intentional restraint, where comfort and precision are worked into the same plate. The result is food that stays legible. The Mediterranean anchor remains present, while the local Chinese produce gives the work its current place in Shanghai. Bacchelli’s style does not ask for abstraction; it asks to be understood as cooking for the table, with the kind of calibration that makes home cooking feel considered rather than casual.
Signature
Stefano's signature dishes include Italian duck. As a signature, it fits the broader line of his cooking: Italian in character, controlled in execution, and framed by a sense of balance rather than excess. It is a direct marker of how Bacchelli handles familiar flavors—keeping them recognizable while placing them in a more polished register.
Recognition
The main recognition here is operational: chef of Scilla and executive chef across the paired Shanghai operation. For Stefano Bacchelli, that recognition lives inside the job itself, in the responsibility of keeping standards steady and the trust attached to the role. In Shanghai, his profile is defined by that continuity—consistent work, precise cooking, and an Italian sensibility carried into a local context without losing its shape.
Profile updated July 2026
FAQ
Asked of Stefano
What is Stefano Bacchelli's current role?
As of 2026, Stefano Bacchelli is chef.
What is Stefano Bacchelli known for?
Mediterranean cuisine with fresh local ingredients.
