Speakers

At the helm of one Michelin-starred Italian restaurant Armani/Ristorante, Chef Giovanni Papi’s lifelong love for cooking was first realised in 2002, when he began his culinary journey as an intern in his native Sardinia. Following a three-year stint in mainland Italy, France’s renowned Côte d’Azur beckoned, with an opportunity to broaden his culinary expertise under Alain Ducasse at Hôtel Juana, which led to successively impressive roles elsewhere in France and in Italy.

In 2014, Chef Giovanni won a coveted Bronze Medal at the Luxembourg Culinary World Cup at ExpoGast. With this high-profile accolade added to his resume, he subsequently explored new destinations along his career path with posts in Luxembourg, Australia and China – where he commanded his first executive chef position.

In 2018, he relocated to Dubai from Shanghai to join Armani Hotel Dubai as a Speciality Sous Chef. In recognition of his dedication and passion for Italian cuisine honed at the hotel’s signature outlet, Armani/Ristorante, he was promoted to Chef de Cuisine in 2020 and also named Rising Star Chef of the Year at the prestigious Hospitality Excellence Awards the same year. A featured chef at Expo 2020 Dubai, Giovanni has held the Head Chef role since 2022.

A proud Italian whose culinary inspiration is rooted in the bounty of regional products that define his native cuisine, and with a passion for seasonal products, he is also an advocate for zero waste cookery and a firm believer that, through food, we discover culture and people.

He says: “The kitchen is a realm of curiosity, from when we are children watching our grandmother cook a simple pasta dish to being part of a brigade led by world-acclaimed chefs with decades of experience. I have personally been fortunate to have travelled the world and discover for myself the amazing cultures, people and foods that create connections and build communities.

“Cooking is most definitely a hands-on way to express our respect for ingredients and dishes and create memorable connective experiences for the people we cook for.”