About the Divino Restaurant Group

My passion for food has been a constant since I was a kid. Delivering my grandma’s bread from door to door as a young boy was the first spark that turned into an uncontrollable fire. By fifteen, I was already working professionally in kitchens, spending every dollar I made on books and building a collection that spanned from Pellegrino Artusi, Gualtiero Marchesi, and Paul Bocuse to Jamie Oliver, while keeping my eyes firmly set on the fine-dining cuisines of the world.

​

Before bringing my vision to Asia, I honed my craft across Europe in renowned kitchens, absorbing traditional Italian soul at Trattoria Monti in Rome and Ristorante al 34 Piazza di Spagna. Later, I dove into high-level fine dining at Michelin-starred institutions like Thornton's and Chapter One in Ireland, as well as Le Manoir aux Quat'Saisons in England.

​

When the time came to build my own dream, I couldn't afford a high-end restaurant straight away. All I could afford was a modest corner on an unknown street near Taipei’s Tonghua Night Market, the location that has remained our flagship restaurant since 2016 and has evolved to become a hotbed of gastronomy in Taipei. Over the past decade, by opening two more restaurants and launching our own wine-importing business, we added more wood to the fire.

​

Along the way, the dream evolved. The vision of a traditional, rigid fine dining room with white tablecloths changed. Every restaurant in our group is built on bare marble tables without tablecloths, where our incredible service team delivers equal amounts of warmth and knowledge to every single guest. We just kept feeding that fire, and today it is stronger and broader than I ever could have imagined.