Trattoria Toscana appoints general manager and head chef
Trattoria Toscana located on the Souk Madinat Jumeirah has made key management appointments ahead of the summer season.
Having worked in the food and beverage industry in the Middle East since 2009, Italian-born Antonio Lacovelli joins Trattoria Toscana as head chef, while Giuseppe Di Martino has been appointed as the new General Manager.
Most recently chef de cuisine at Il Capo Restaurant, The Westin Al Habtoor City and Level 7 at W Hotel Al Habtoor City, Lacovelli was part of the launch team across both venues.
He brings extensive regional experience thanks to his positions at the Anantara Doha, Marriott al Jaddaf Dubai and Amwaj Rotana Dubai, as well as international experience from his time spent working as head chef at Locanda Sibilla in Miami and as chef de partie at two-star Michelin restaurant El Cellar de Can Roca in Spain.
Lacovelli also spent two years prior to his move to Dubai as executive chef at the Red Monkey Group in Bratislava, where he drew on his inventiveness and leadership skills by heading up a team of 44 chefs and oversaw all operations for its three F&B outlets.
At Trattoria Toscana he will be revamping a selection of existing dishes, as well as introducing his own creations.
Also an Italian national, Giuseppe Di Martino has joined Trattoria Toscana from Pier Chic, also part of Jumeirah Restaurant Group, where he served as assistant restaurant manager, before being promoted to restaurant manager in 2016.
Prior to this, Di Martino held positions at both the Music Hall nightclub in Lebanon and Dubai, where he relocated to from his home country.
In his new role, he will be responsible for marketing and sales promotions, hiring, strategy development and evaluating food beverage and service offerings, as well as overseeing a team of 52 colleagues.
Jumeirah Restaurant Group general manager Emma Banks said: “We are delighted to have both Antonio and Giuseppe on board at Trattoria Toscana, they will help lead the team to the highest of standards while working on even more authentic menus and improving guest experience.”