Welcome to our city guide series where we ask inspiring people on our radar to share their personal guide to where to dine, what to do, and who to follow in their favorite city.
Our first impression of Executive Chef Nicoló Rotella was the gracious warmth he exudes. There’s a calm composure in his manner, one that makes conversation effortlessly engaging.
At the heart of Shanghai’s dining scene, Rotella leads 8½ Otto e Mezzo Bombana Shanghai, the two-Michelin-starred Italian fine dining institution established in 2012. It is one of the three jewels under the visionary Chef Umberto Bombana, whose portfolio boasts six Michelin stars in total, including three stars in Hong Kong and one star in Macau. For those who follow the fine dining world, the 8½ Otto e Mezzo name is synonymous with culinary brilliance.
Approachable and easy to connect with, yet firmly serious when it comes to his craft, Rotella’s passion is evident, especially given that he helms a restaurant with two Michelin stars.
Born in Turin, Rotella brings over a decade of culinary experience to the table. His five years in China have shaped a distinctive style rooted in Italian tradition yet enriched by Asian ingredients and techniques. Following his tenures at Da Vittorio Bergamo and New Wave by Da Vittorio in Shanghai, he stepped into the executive chef role at Otto e Mezzo Shanghai two years ago, making his mark with creations that balance heritage and innovation while giving diners a taste of Italy with a thoughtful Eastern touch.
We were lucky to catch him after his busy lunch service to chat about his go-to spots to eat, drink, and shop in Shanghai as well as the local profiles that inspire him. Here’s Nicoló’s personal city guide (consider it your insider’s pass).
Get to Know Chef Nicoló in His Own Words
“My name is Nicoló, I’m 29, and originally from Turin in northern Italy. I’ve been a chef for 10 years and for almost 5 of those I’ve been living in China where I’m currently the Executive Chef at 8½ Otto e Mezzo Bombana Shanghai.”
“The restaurant has been a landmark in Shanghai for 13 years and now holds two Michelin stars. Since taking over, Chef Umberto has given me the freedom to reshape the menu and direction, which has allowed my team and me to create a fresh experience while honoring its history and regular guests. Because the ingredients available in each city differ, every Otto e Mezzo location has its own identity. In Shanghai, we also highlight local produce and Asian techniques I’ve learned and grown to love. I also enjoy weaving in Southeast Asian and Japanese flavors, not as ‘fusion,’ but as a reflection of my travels and passion for regional cuisines.”
“With a strong foundation in Italian cooking from my early years growing up and working in Italy, my style today blends tradition with the influences of where I live and the places I’ve explored but always with the goal of delivering the best possible experience to our guests.”
Why Shanghai Should Be on Everyone’s RADARLIST
“China has a unique culture that I truly appreciate, and I’ve been living here for almost five years. I’ve connected deeply with the community, the food, and the people, and I see many similarities with Italians in terms of warmth, sharing, and hospitality.”
“Shanghai, in particular, is welcoming to foreigners and easy to enjoy. The city is technologically advanced and, to me, feels like the New York of Asia. For those who haven’t experienced China, Shanghai is the perfect introduction. It offers a rich local culture while also providing little slices of home. As an Italian, for example, it’s easy to find great spots to enjoy a glass of good Italian wine almost anywhere in the city.”
“Overall, Shanghai is incredible. It’s safe, convenient, and inspiring to live in.”
Must-Dine Spots
“We’ll start with fine dining. I love Taian Table by Chef Stefan Stiller. He and his team, Christiaan Stoop and Alex Fu, are good friends of mine. I love the concept, and I love the food. They have a beautiful open kitchen, so you can see all the action from start to finish, and they serve you directly from the kitchen. They’ve earned three Michelin stars plus a MICHELIN Green Star, and they truly deserve it. Since Stefan and Christiaan are from Germany, the menu blends German flavors with Asian touches, creating a beautiful concept. For fine dining, if I have guest chefs visiting my restaurant, I always take them there.”
“For international options, there are many on my list, but I’ll pick a few that I believe are consistent, excellent, and each unique in its own way. The first is Cellar To Table. They make amazing Italian-inspired casual food and have a great selection of imported wines, so if you love wine and food, this is definitely a must-try. It’s one of my favorite spots for Italian cuisine.”
“Then there’s 1929 by Guillaume Galliot (known to many as 1929 by GG), a more casual concept of the three-Michelin-starred Caprice in Hong Kong by Chef Guillaume. It’s very popular right now. The restaurant manager, Vivian, used to work at SÉZANNE in Tokyo, and the Executive Chef Marco Morandini is also a good friend of mine. They run a high-end brasserie concept, but you can see fine dining elements in both the service and the food. It’s a must-try if you love French cuisine, and they offer an excellent imported French wine list. The environment is beautiful, and the overall experience is exceptional.”
“I also love Fafu Korean BBQ. The owner is one of my best friends. It’s classic Korean barbecue and stays open very late, which makes it a perfect spot for a late-night supper. My chef friends and I often gather there for some soju, beer, and amazing food.”
“For the local side, sesame noodles are definitely a must. They’re just so good, and the place I love is right under my home, Yiguihe. It’s one of the oldest sesame noodle spots in Shanghai, so I’m often there. It’s very nice.”
“One ingredient I fell in love with since coming to Shanghai is hairy crab. The season starts at the end of September, and it’s prepared in many ways, but the most famous is with ginger and Chinese yellow wine, definitely a must-try dish. Cheng Long Hang is the place to be to have hairy crabs. Actually, the restaurant also has one Michelin star, but the price is very affordable. It’s very authentic, with traditional Chinese design, old wooden interiors, and classical Chinese music.”
“For bars, I love Sober Company. The people there are amazing, and they’re good friends of mine. I always go there for great cocktails, and the space is stunning. “
“Later in the night, we like to move to The Odd Couple, which is part of the same company but has a different menu and concept. As chefs, we usually finish work late, so it’s a perfect spot to gather, relax, and unwind.”
Must-Do Activities
“What I usually do in my free time is visit a local market near my home called Tangjiawan Market. It’s not a big one, but it’s always interesting because you can go there for lunch, and I’m usually curious to see what kinds of vegetables are in season. It’s also a great way to discover unusual produce I’ve never seen or tried before. For chefs and foodies, I recommend exploring small local markets to discover the true taste of the place.”
“We import most of the proteins used at the restaurant, so local vegetables are my way of experimenting with what’s available seasonally here, and most of the time they end up on the menu. In China, the ingredient scene is incredible. You always find different types of tofu, freshly made noodles, and local vegetables you didn’t even know existed. Each part of China also grows and preserves things differently, which opens up another exciting world for me to explore.”
“As a chef, the learning never stops, and that’s what excites me. I believe it makes me a better chef, with my Italian background complemented by these amazing ingredients and the knowledge I’ve gained.”
“For other must-do activities, if you love running, I’d recommend going for a run along The Bund, especially the West Bund, where you can run alongside the river and enjoy amazing views. At night, it’s quite beautiful as well.”