In recent years, Lucio has sought to challenge all fish cooking practices, creating his own approach aimed at enhancing every part of the fish, from head to tail, and its deepest nuances of flavour. We have explored and embraced the aging of fish, influencing the contemporary system. We have constantly challenged ourselves, innovating while remaining authentic. Now we have broadened our horizons: we are in the middle of the sea, questioning what surrounds us, focusing on content and container, fish and the Adriatic ecosystem. Our dream is to become a model, driven by our desires and needs, and to continue to make the people who visit us happy.

Born in Romagna in 1994, Jacopo is the chef and founder of the restaurant. During his years at hotel school in Riccione, he worked in kitchens along the Romagna coast. After graduating in 2012, he left for Australia, where he gained experience in kitchens with an international flavour. In 2014, he joined Pietro Leemann's team at Joia in Milan, where he remained for four years, learning how to bring out the best in ingredients. The next step took place in Spain, where he came into contact with the world of tapas, which would mark his return to his beloved Rimini when, in 2018, he joined Nécessaire Bistrot and began his study of fish maturation. In 2023, he won Care's “Young Ethical Chef Award” and was included in Forbes' list of 100 innovators under 30. In 2024, he was included in Fortune's “40 Under 40 - Food Industry”, received the Best Emerging Chef award from Food & Travel Italia, entered Cook Corriere's ranking of talents under 35 and received a “knife” from the Best Chef Awards; in 2025 two "knives" from the Best Chef Awards.