Giovanni Zagaria was born in Florence, Italy, April the 12th 1976.
He received his first diploma from the Bernardo Buontalenti Professional Hotel Management Institute in Florence, later becoming a certified Manager of Kitchen Services and Hotel Management Expert. Among his many professional experiences, Zagaria has worked at the renowned La Pergola restaurant in Rome (with Sous-chef Heinz Beck), and as executive chef for the Ana Hotel Clement Takamatsu, in Japan.
He has also worked at the Hotel Savoy and Grand Hotel Minerva in Florence. Both at home and abroad, Zagaria has received important awards and recognition.