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Loris Navone, Executive Chef

As a native Italian, Navone’s passion for the culinary arts and Italian cuisine started at a young age.  Growing up in both Switzerland and Italy, he would assist with his mother and grandmother in the kitchen creating dishes for the family.  After graduating from high school, Navone studied to become an engineer and realized that cooking was his true calling. Thus, he pursued his degree at the Culinary Institute IRFoP in Trieste, Italy.  Upon completion of his studies in 1992, Navone began his impressiv career working in fine dining restaurants including the Michelin two-star Antica Trattoria Boschetti in Italy where he served at sous chef from 1995 to 1997.  He next moved cook at the Il Campiello Hotel & Ristorante.

In 2001, Navone left Italy and took a seasonal position at Bice Ristorante in Singapore, one of Bice International’s most respected operators.  Four months later, he began traveling and working seasonally, starting as a sous chef at Escopazzo Restaurant in Miami Beach, followed by a position as sous chef at BICE Ristorante in Monte Carlo.  Then in 2004, Navone returned to Italy to serve as head chef at Sottovento Club, followed by a stint as head chef at Club Qi Bar & Lounge, and later head chef at Il Frate Ristorante.

Navone returned to the USA in 2006, to join Casa Tua in Miami where he was appointed sous chef.  He went on to establish himself as a prominent chef in Miami holding positions at popular Italian restaurants such as IL BOLOGNESE on Lincoln Road/Ocean Drive, and the Dolce Italian at the Gale Hotel, which was chosen as winner of BRAVO’S Best New Restaurant under his leadership. He next served as the executive chef at Tamarina Restaurant and then relocated to Dallas, Texas for a year to work as a consulting corporate chef at Lombardy Family Concepts.  Casa Tua brought Navone back to Miami in April 2017, to serve as a consulting chef, a position he held until joining Knightsbridge Restaurant Group in December 2017.