Stefano Di Giosia

Stefano Di Giosia began his culinary journey at the age of 13, inspired by his auntie and family and already certain that becoming a chef was the career he wanted to pursue. From an early age, he developed a strong interest in leading chefs from around the world, which led him to study hospitality and culinary arts for five years in Italy. At 17, he completed his first work experience in a Michelin-starred restaurant, marking the beginning of his journey into fine dining. In 2018, Stefano joined The Fat Duck, where he spent more than three years developing his skills across all sections of the three-Michelin-starred restaurant. He later progressed within The Fat Duck Group as a Development Chef, working across the group’s different restaurants and projects, including two-Michelin-starred Dinner by Heston Blumenthal in London, Dubai, and The Hind’s Head, as well as The Fat Duck. His career has taken him across Europe and beyond, including experience in Copenhagen, Italy and Greece, as w