The Journey
Agostino Iacobucci discovered his love of cooking as a child, at his aunt’s restaurant in Lettere, near Naples. His dream of becoming a chef went hand in hand with a commitment to studying his craft, immersing himself in an art that demands enthusiasm and talent, as well as dedication and sacrifice.
These qualities have shaped his culinary creations throughout his career, as he gradually took on positions of increasing responsibility within the kitchen brigade, beginning at Taverna Diciotto in Vico Equense.
Recognition soon followed, built on years of preparation and valuable experience along the Amalfi Coast and beyond. At La Cantinella in Naples, where he served as head chef from October 2009 to March 2012, he earned his first Michelin star — one of the highest distinctions in the restaurant world.
Agostino Iacobucci’s successful journey continued in Bologna, where, at the helm of the kitchen at I Portici, he retained the Michelin star beneath the city’s iconic Two Towers.
In Bologna, the Neapolitan chef also led the project I 5 Sensi – Uniti per De@Esi, bringing the world of fine dining together with charitable work.
In 2019, he decided to embrace a new challenge and fulfil a dream: opening Ristorante Agostino Iacobucci.
In 2020, the restaurant was awarded a Michelin star.
The Journey
Agostino Iacobucci discovered his love of cooking as a child, at his aunt’s restaurant in Lettere, near Naples. His dream of becoming a chef went hand in hand with a commitment to studying his craft, immersing himself in an art that demands enthusiasm and talent, as well as dedication and sacrifice.
These qualities have shaped his culinary creations throughout his career, as he gradually took on positions of increasing responsibility within the kitchen brigade, beginning at Taverna Diciotto in Vico Equense.
Recognition soon followed, built on years of preparation and valuable experience along the Amalfi Coast and beyond. At La Cantinella in Naples, where he served as head chef from October 2009 to March 2012, he earned his first Michelin star — one of the highest distinctions in the restaurant world.
Agostino Iacobucci’s successful journey continued in Bologna, where, at the helm of the kitchen at I Portici, he retained the Michelin star beneath the city’s iconic Two Towers.
In Bologna, the Neapolitan chef also led the project I 5 Sensi – Uniti per De@Esi, bringing the world of fine dining together with charitable work.
In 2019, he decided to embrace a new challenge and fulfil a dream: opening Ristorante Agostino Iacobucci.
In 2020, the restaurant was awarded a Michelin star.
The Chef’s Inspiration
Agostino Iacobucci’s culinary vision is rooted in passion, creativity, commitment, care and love: a harmonious fusion of tradition and innovation that rediscovers ancient flavours, reinterpreting them through contemporary forms, unexpected combinations and a creative approach.
His cuisine is an expression of emotion — a gastronomic journey that explores authentic flavours and surprising pairings. Mediterranean and Neapolitan cuisine come together with the rich gastronomic heritage of Emilia-Romagna, supported by the careful selection of ingredients and the skilful enhancement of exceptional produce, from fish and cheeses to extra virgin olive oil and the freshest harvests from the garden.
Agostino firmly believes in celebrating traditional flavours through his own personal and creative interpretation, drawing inspiration from culinary cultures around the world, from Asia to South America.
His Neapolitan roots are reflected in his dishes, which celebrate the depth and richness of local cuisine. Each creation offers an opportunity to rediscover ingredients and exceptional raw materials, with an unwavering commitment to superior quality and balanced originality.
The chef’s culinary journey is one of constant evolution, driven by ongoing study and research, as well as the rediscovery of ingredients and raw materials. His aim is to enhance flavours, textures and colours through a distinctive and creative approach.
The Chef’s Inspiration
Agostino Iacobucci’s culinary vision is rooted in passion, creativity, commitment, care and love: a harmonious fusion of tradition and innovation that rediscovers ancient flavours, reinterpreting them through contemporary forms, unexpected combinations and a creative approach.
His cuisine is an expression of emotion — a gastronomic journey that explores authentic flavours and surprising pairings. Mediterranean and Neapolitan cuisine come together with the rich gastronomic heritage of Emilia-Romagna, supported by the careful selection of ingredients and the skilful enhancement of exceptional produce, from fish and cheeses to extra virgin olive oil and the freshest harvests from the garden.
Agostino firmly believes in celebrating traditional flavours through his own personal and creative interpretation, drawing inspiration from culinary cultures around the world, from Asia to South America.
His Neapolitan roots are reflected in his dishes, which celebrate the depth and richness of local cuisine. Each creation offers an opportunity to rediscover ingredients and exceptional raw materials, with an unwavering commitment to superior quality and balanced originality.
The chef’s culinary journey is one of constant evolution, driven by ongoing study and research, as well as the rediscovery of ingredients and raw materials. His aim is to enhance flavours, textures and colours through a distinctive and creative approach.
