Giacomo grew up in the coastal town of Cervia, in Emilia-Romagna, Italy. He first learned to make pasta at home. Mamma Teresa taught Jak to make pasta the old fashioned way, with il mattarello, "the rolling pin." He often laughs that Mamma Teresa can make pasta with a rolling pin faster than he can with a pasta machine.

By fourteen he was working full time in the restaurants of Cervia. By nineteen he was at San Domenico, one of the most acclaimed Italian restaurants in New York City, serving as sous chef. Years of working around the world followed, including as Chef at Pane e Vino in San Diego, before he made his way to Quintana Roo, Mexico, where he opened Prego in Playa del Carmen and a second restaurant on Holbox.

La Ventana is now home. Giacomo is back in the kitchen, keeping the traditions of his experience alive in every dish. The menu changes with what the day brings, but his commitment does not.