29 January 2026
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For Chef Giuseppe de Vuono of Two-MICHELIN-Starred Italian restaurant Octavium, culinary philosophy is as essential and elemental as water itself.
Nicknamed “Pepe,” de Vuono became head chef at the Three-MICHELIN-Starred 8 1/2 Otto e Mezzo - Bombana in 2021, where he was mentored by the acclaimed Chef Umberto Bombana. In 2023, he took over Octavium and has since upheld its Two-MICHELIN-Starred distinction.
Octavium — whose name comes from the Latin word for “eight” in reference to its sister restaurant 8 1/2 Otto e Mezzo Bombana — opened in 2017, earned its first MICHELIN Star within a year, and was elevated to Two MICHELIN Stars in 2022. Under de Vuono’s leadership, the restaurant’s character has grown stronger and bolder.
Guided by Bombana’s teachings, de Vuono embraces the essence of Italian cuisine: respect for nature, reverence for culture and restraint in technique. His dishes are simple in concept but rich in expression.
Further Reading: Two Chefs/One Legacy: Umberto Bombana and Keith Yam’s Two-Decade Journey to One MICHELIN Star
Often built around just two or three core elements, his plates exude confidence and clarity. One signature main, wagyu striploin with artichoke alla giudia, exemplifies this philosophy: slow-charred to maintain a tender, pink center and paired with crisp fried artichokes prepared in the Southern Italian-style, whose bittersweet notes — touched with mint — cut through the richness of the beef. Another dessert, chestnut, mandarin and milk chocolate, distills flavor to its purest form, with mandarin juice gently steam‑extracted to avoid any bitterness. For a kitchen that operates with only four chefs, the attention to detail is meticulous — and de Vuono delights in every part of the process.
Pure Simplicity, Rooted in Ingredients and Tradition
Central to his approach is delivering the pure essence of each ingredient — a philosophy he likens to water itself.
De Vuono’s menu inspiration stems from a deep understanding of Italian tradition, with every dish rooted in story and place. In describing his creative process, he says ingredients always come first; concepts unfold through trial and discovery.
“My philosophy is simple,” he explains. “Use the best ingredients in their purest form and employ only the techniques that reveal their inherent flavors. I don’t like slow cooking or unnecessary methods that mask an ingredient’s essence. Extracting essence might seem simple — but every step is considered.”
Among all elements, water holds a unique role: it elevates the taste and is the invisible thread that connects ingredients, technique and flavor. Many diners overlook water’s influence, but de Vuono considers it pivotal.
From southern Sicily, he grew up driving with his father to mountain springs to collect the cleanest water — its sweetness unforgettable. Water, for him, isn’t just a drink; it is daily sustenance, particularly since he doesn’t drink alcohol. (Top right image © Meck Chan)
At Octavium, Evian water has become integral. De Vuono finds it refreshing, digestible and mineral-harmonized — of all the waters he has tasted — qualities that led the restaurant to partner with Evian. (Left image © Meck Chan)
“We use Evian not only for its purity,” he says, “but because it enhances the flavors of our dishes.”
Two current dishes showcase this subtle yet impactful choice. In the Sicilian red prawn, served with red prawn extract and Oscietra caviar, he adds mineral water to the prawn head broth to balance the saltiness of the sauce and coax out the sweet, briny essence of the prawns. (Right image ©Meck Chan) Served with crisp rainbow radish and caviar, the dish brings a seamless harmony of sea and water. De Vuono stresses that ordinary water cannot elevate this flavor — it’s a quiet detail many overlook, but one that defines the dish.
Further Reading: How to Dine in Italy: 4 Things to Know Before You Sit Down to Eat
““We use Evian not only for its purity, but because it enhances the flavors of our dishes.” — De Vuono”
Likewise, when cooking pasta, water becomes part of the ingredient itself. Pasta absorbs water as it cooks, contributing to texture and taste — meaning only the best water will do. His artisanal fregola, cockles, aglio, olio, peperoncino and bottarga — with its Sardinian-style fregola and local cockles — is another testament. Mineral water is used when cooking both the pasta and the clams to balance salt and enhance freshness, bringing the spirit of the Mediterranean to the plate.
De Vuono also recommends diners pair water thoughtfully with dishes. Sparkling water, with its gentle effervescence, acts like champagne alongside the red prawns, cleansing the palate. Still water, calmer in character, suits the fregola with cockles, supporting rather than competing with the flavors.
At Octavium, nothing is taken for granted. With deep respect for each ingredient — even water is treated with the same care as any other, selected not for statement but for balance. This respect for ingredients lies alongside a devotion to purity, simplicity, and intentional technique — through which de Vuono safeguards the essence of every dish, proving that even the most invisible elements can shape unforgettable cuisine.
Hero image ©Meck Chan
