After an initial career in the technology sector, she chose to fully dedicate herself to gastronomy, beginning her professional journey at Chila in Buenos Aires. She later moved to France to learn from some of the world’s most influential chefs. Florencia joined Mirazur in Menton, where she progressively took on leadership responsibilities and eventually departed as Executive Chef, during a defining period marked by the restaurant’s highest international distinctions and top global recognition. Her path also led her to work at Septime in Paris, Eleven Madison Park in New York, and Fäviken in Sweden. These experiences shaped a cuisine that is precise yet emotional, rooted in seasonality, intuition, and respect for ingredients.

Lorenzo Ragni was born in Umbria, Italy, where food shaped everyday life. Raised between his mother’s kitchen and his grandfather’s farm, he developed a deep connection to the land. At 14, he began working in the family pizzeria while completing culinary studies. After early experiences in Italy, he spent four years at one of the country’s most acclaimed restaurants in Alba, refining balance, beauty, and technique. His journey continued in London at The Ledbury, Aquavit, and Dabbous, followed by travels through South America. Lorenzo later joined Mirazur, where he met Florencia.

Together, they founded ONICE in Nice, creating a restaurant guided by seasonality, local sourcing, and emotion—a dialogue between their cultures and sensibilities.