PICI TEAM

The team at Pici is peerless, having held positions in kitchens and hospitality all over the world for many years. The team comes together at Pici to bring guests the ultimate dining experience. Expect great food, great drinks and exceptional service.

Andrea Viglione

Corporate Chef

Andrea’s passion for cooking began in Turin at a very young age with a passionate love for the nature of fresh ingredients. Shunning traditional culinary school in favour of real-life experience, Andrea began his professional career cooking in and around Turin at the age of sixteen, focusing predominantly on cuisine from the Piedmont region.

Before long, he opened his own place – part restaurant, part bookshop. After a successful and exciting experience in Italy, he felt the pull of opportunities and unexplored lands. In 2014, he moved to Hong Kong to help Pirata Group launch a new pasta bar concept. Bringing his vast experience to Pici, Andrea lightens the kitchen with his fresh approach and warm energy.

Davide Borin

Executive Chef

Destined for life in the kitchen, Davide spent much of his childhood in the family-run restaurant in his hometown, Treviso, Italy. His passion for Italian food grew alongside his dedication to bring his country’s delicious flavours to the rest of the world. Davide respects traditional techniques and the history behind each dish he creates, as he adds his own spin to keep guests coming back for more.

Having graduated from the Culinary and Hospitality Institute ‘Giuseppe Maffioli’, Davide worked in multiple restaurants in Italy and Dubai before moving to Hong Kong for his next adventure. His role at Pici ensures Davide can showcase the culinary fundamentals that he gleaned from his international experience, enabling him to cook with the integrity and honesty that has been passed on through the generations.

Nacho Lopez

Pici Operations Manager

With a friendly charm and people-loving personality, Pici’s Operations Manager Nacho Lopez ensures every diner feels at home. Starting his career in London, Nacho’s passion for all things hospitality grew after the successful opening the new dining concept Bilbao Berria. After working with popular Argentinian restaurant Gaucho, he was moved to Hong Kong to lead and train the new restaurant team.

In Hong Kong, he enjoys soaking up the hustle and bustle of the city and delving into the city’s lively food scene. When he’s not busy running the floor at Pici, he spends his time working on his other passion, cooking. A true connoisseur and gastronome, Nacho is textbook for all things food and wine.

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