CHEF
Giuseppe Intermite
Chef Giuseppe Intermite cooks the way memories resurface: gently, clearly, and with soul.
His roots are in Southern Italy, where flavours were simple, seasonal, and emotionally rich. After years in Michelin-starred kitchens, he shaped a style that is unmistakably his: compositions of three or four essential elements, arranged with purpose, technique, and restraint.
Vegetables, grains, seafood, herbs — ingredients that tell a story of the Mediterranean — are treated with respect and modern precision.
Every morning begins with his sixty-year-old sourdough starter, passed down through generations. It is more than an ingredient; it is part of his identity. His cuisine at Lumarea is defined not by excess, but by clarity — dishes that feel familiar yet elevated, comforting yet thoughtful, contemporary yet rooted in memory.
A quiet confidence that speaks without raising its voice.
RESTAURANT & BAR MANAGER
Ricardo Segroni
Some people understand atmosphere instinctively. Ricardo Segroni is one of them.
From Tuscany’s historic cafés to London’s cocktail world and the refined discipline of the luxury yachting industry, Ricardo’s craft has always centred on one thing: making guests feel something real.
He moves with ease — reading the room, anticipating needs without intruding, guiding an evening with gentle precision.
The bar he leads is Mediterranean at its core: citrus, herbs, botanicals, and clean, elegant lines of flavour.
His hospitality is quiet, warm, and natural — anchoring Lumarea with a sense of calm, elegance, and understated charm.
