Who makes it happen

The soul of Giano Restaurant is Ciccio Sultano, a chef synonymous with the evolution of the Sicilian culinary tradition, one of the most eclectic, hybrid and intense in the world. Ciccio's approach may sound traditional but it's not. Deeply rooted in history, it in fact betrays tradition to create the most relevant of cuisines: food with soul.

Nicola is not just Ciccio Sultano's right-hand, he's often his heart, mind and of course his left hand as well. Born in Veneto, he worked in France and followed Ciccio's every step throughout Europe. Knowing how to rewrite Sicily's culinary heritage and deliver it with flawless simplicity, his cooking style is now more Sicilian than the Sicilians'. 

Tradition plays a key role in Fabrizio's approach at Zucchero X Fabrizio Fiorani, but it's reinvented. Aside from the Italian confection, Fabrizio brings in a Japanese nuance into Zucchero's home. When asked to talk more about this element, he skirts through unveiling its entirety and would rather surprise the guests once they sit and order. 

Emanuele is a disruptor. According to him, breaking the rules is the way to understand mixology and move from one vibe into another without loosing the flow. When it comes to identifying  flavours, Emanuele is your man. His drinks are like the unexpected discoveries of science: from simple things, the universe.