Jacopo Ticchi, born in Rimini in 1994, is the chef and founder of Da Lucio, a restaurant redefining seafood cuisine in Italy. After training at the catering college in Riccione, he started his career in the kitchens of the Romagna Riviera, before moving to Australia to broaden his culinary horizons in an international setting. Upon returning to Italy, he spent four years working alongside Pietro Leemann at Joia, the historic Milanese restaurant renowned for its vegetarian haute cuisine. This period was pivotal in shaping his understanding of and respect for ingredients.

After spending time in Spain, where he discovered tapas culture, he returned to Rimini in 2018 to work at Nécessaire Bistrot. It was there that he began pioneering research into ageing fish, a technique that would become the hallmark of his cuisine. At Da Lucio, he has developed a culinary concept combining technical precision, sustainability, and a fresh perspective on Adriatic produce.

He has received numerous accolades, including the Care’s Young Ethical Chef Award (2023), inclusion in the Forbes Under 30 and Fortune 40 Under 40 – Food Industry lists, the Best Emerging Chef award from Food & Travel Italia, and recognition among Cook Corriere’s talents under 35.