Born in Massa, Tuscany, Stefano Bacchelli approaches cooking as more than a craft, viewing it as an ongoing dialogue between flavours, techniques and cultural influences, firmly grounded in respect for tradition.
After gaining early experience in Italy, France and Switzerland, he moved to Shanghai in 2019 to immerse himself in Asian gastronomy and broaden his culinary perspective.
In 2023, Stefano opened Scilla, his first Mediterranean dining concept, where his philosophy centres on the evolution of refined cuisine while remaining closely connected to its roots. His cooking is driven by the use of niche and premium ingredients that elevate local flavours and express a balance between heritage and innovation.
He is particularly known for reinterpreting Italian classics within different cultural contexts, such as transforming traditional braised tripe through the use of fish maw, a prized ingredient in Chinese cuisine. His work has earned notable industry recognition across Asia. Through his menus, each dish tells a story, where memory and exploration coexist, blending Italo-Mediterranean identity with a refined Chinese sensibility.
