Chef Diego Ottaviani, born in Rome, trained in a family restaurant for 18 years before founding Il Satiro. He later worked at Spain’s Es Ram Eco Resort (2010-2014), where he refined his expertise as Chef Manager. He then joined Caffè B in Macau, renowned for its authentic Italian flavors and mastery of the Josper grill. 

Subsequently, he led the openings of Niko Romito’s restaurants for Bulgari Hotels in Milan, Beijing, Shanghai, and Dubai. In China, he managed Niko Romito Beijing before serving as Operations Manager for Fratelli Fresh at the Renaissance Beijing Capital Hotel. From 2020 to 2024, he served as Chef de Cuisine at Cépe and later Limoni within the Ritz-Carlton group. Joined OGGI in 2024 as the Group Executive Chef/ Director of Food & Beverage. 

A chef of unwavering passion, he approaches each dish as a work of art, striving to elevate the dining experience through meticulous attention to detail. His career reflects a relentless pursuit of culinary excellence across continents. 


行政总厨Diego Ottaviani出生于罗马，在家族餐厅受训18年后创立了Il Satiro餐厅。随后，他任职于西班牙Es Ram Eco Resort（2010-2014年），在此期间作为厨师经理精进了专业技艺。之后他加入澳门Caffè B餐厅，该餐厅以纯正意大利风味和Josper烤炉的精湛使用而闻名。

此后，他主导了宝格丽酒店旗下Niko Romito餐厅在米兰、北京、上海和迪拜的开幕。在中国期间，他先后管理北京Niko Romito餐厅，并担任北京金茂万丽酒店Fratelli Fresh餐厅的运营经理。2020至2024年间，他出任丽思卡尔顿集团旗下Cépe及Limoni餐厅的厨师长。2024年正式加入OGGI，成为集团行政主厨。

作为一名极具热忱的主厨，他视每道菜品为艺术品，以极致细节追求烹饪体验的升华。其职业生涯横跨多国，始终以精益求精诠释厨艺匠心。