Originally from Cattolica in Emilia-Romagna, Jacopo Ticchi is an emerging figure in contemporary Italian cuisine and the founder and Head Chef of Trattoria Da Lucio in Rimini. Trained in Italy and Australia, and shaped by four years at Joia in Milan, he has developed a distinctive culinary identity centered on the Adriatic’s seafood heritage.
Ticchi is widely recognized for pioneering fish dry-aging techniques in Italy, enhancing flavor while promoting sustainable, whole-fish usage. His work has earned him awards including the Care’s Young Ethical Chef Award and recognition in Forbes’ Under 30, establishing him as a leading voice in modern Italian seafood cuisine.