Born and raised in Messina, a harbour city in northeast Sicily, brings over two decades of experience from prestigious kitchens, including two years closely with Maestro Umberto Bombana at his three Michelin-starred 8½ Otto e Mezzo Bombana, where he honed his skills in refined Italian fine dining. Prior to Hong Kong, he worked at Michelin-starred Locanda Locatelli and The Connaught Hotel in London, and was part of the opening team for a Jean-Georges Vongerichten concept; first arriving in Hong Kong at Tosca di Angelo at The Ritz-Carlton, De Vuono now leads Octavium as Executive Chef, infusing Southern Italian flair with natural, honest flavours through seasonal, ingredient-driven dishes made from scratch, earning the restaurant its two Michelin stars since 2022.