Chef Umberto Bombana is a culinary legend in the city that he has chosen as his second home.  He joined the hotel when it opened in 1993 as the Chef de Cuisine of Toscana, the hotel’s signature restaurant, and brought to it a distinctive flair and passion for Italian cooking, the likes of which remain incomparable in the city today.  In 2002, Chef Bombana’s signature style earned him the distinction of being awarded the Best Italian Chef in Asia by the Italian Culinary Institute for Foreigners (ICIF), during their Tenth Anniversary celebrations at the Castello di Costigliole d’ Asti.  The award is reserved for chefs specializing in Italian cuisine and who uphold the high standards and quality of Italian cuisine while maintaining the utmost professionalism in presenting it worldwide.

During his thirteen-year career at The Ritz-Carlton, Hong Kong Chef Bombana has shared his culinary expertise with sister properties in Laguna Niguel, California; Boston; Osaka; Seoul and Singapore.  He has also made significant contributions to the onboard dining experience on the Crystal Symphony Cruise Ship, as well as to the inflight service on United Airlines’ First and Business Class during trips around Asia.

Prior to joining The Ritz-Carlton, Hong Kong, Chef Bombana was chef at Rex II Ristorante in Los Angeles, California and also worked with such famous names as Vissini, Rostang, Alia and Iaccarino, all of which Bombana credits with laying an exceptional culinary foundation.  Hailing from Bergamo in northern Italy, he studied culinary arts and science at Centro di Formazione Alberghiera and apprenticed under the talented Ezio Santin at Antica Osteria del Ponte, now a two-star Michelin restaurant outside of Milan.

Named the “Worldwide Ambassador of the White Truffle, 2006” by L’Enoteca Regionale Piemonte “Cavour” and Best Italian Chef in Asia in 2001 by the Italian Culinary Institute for Foreigners (ICIF), Chef Bombana delights diners at The Ritz-Carlton, Hong Kong with his culinary masterworks.