Team

Role 2 and Sous Chef

Giovanni Oliveri

An old and important acquaintance of Chef Roy Caceres, Giovanni landed in the kitchens of Metamorfosi as his first experience in the world of fine dining but realised that his training could not end there, so he decided to leave.

His first stop was the renowned kitchens of Metamorfosi, followed by Spain with Eneko Atxa in his three-starred restaurant Azurmendi and Chef Massimiliano Alajmo’s Le Calandre. He went on to broaden his experience at Dinner by Heston Blumenthal.

Today Giovanni decides to return to Roy’s team alongside the chef with whom he shares a wonderful relationship of trust and mutual esteem. Together they have joined in Orma’s vision and project to make it a restaurant that truly leaves a mark.

Role 3 and Maître

Filippo Casè

Passionate about food and gastronomic culture, he studied at the University of Gastronomic Sciences in Pollenzo and completed a Master’s in Food Quality Management at Wageningen University. In the Langhe, he discovered the world of front-of-house service, an unexpected encounter that became a true calling.

He worked for Bulgari between Milan and Dubai, then joined the fine dining world with the Enrico Bartolini group. Today, he is part of the Orma team, continuing his journey with ambition in a city that blends innovation and authenticity.

Chef

Roy Caceres

Colombian by birth, Italian by adoption.
Thanks to the teachings of his grandfather, originally from Syria, he discovered an uncompromising passion for Colombian-inspired cuisine mixed with the spicy notes of Syrian tradition.
And so began a journey that brought him to the great Michelin-starred kitchens of Italy until, in 2011, he arrived at the helm of Metamorfosi, where he experimented and expressed all his creative flair, achieving the coveted Michelin star.
His cooking is carefree, without borders, without barriers.

Now Roy Caceres is ready, again, to make his mark.

Sous Chef

Pier Mario Fiengo

His great passion for cooking first brought him to Umbria, to Gianfranco Vissani, to begin a journey that took him to significant locations abroad and in Italy, in Milan to be precise, where he managed to win the trust of Carlo Cracco by working alongside the historic Sous Chef Luca Sacchi, before returning to Rome and undertaking a new journey, with Orma.

Sommelier

Luca Pozzoli

Luca Pozzoli’s passion for hospitality began at the Culinary Institute of Pescara, where he gained early experience in starred restaurants across Abruzzo. After graduation, he moved to Milan to join Attimi by Heinz Beck as Chef de Rang and Commis Sommelier, an experience that led him to Tuscany, at the Michelin-starred Castello di Fighine, as Sommelier.

He then spent three years as Head Sommelier at Pascucci al Porticciolo (1 Michelin Star), working alongside one of Italy’s leading seafood chefs. Today, he is in Rome at Orma, continuing his journey with growing expertise and ambition.

Event Manager

Stefania Farina

Graduated from La Sapienza with a Master’s in Business Management, Stefania Farina began her career as a project manager for event agencies in Italy, before specializing in marketing and PR for the ospitality sector between Rome and London, working with fine dining restaurants.

She later served as Marketing Director Italy for a luxury-focused IT company, where she managed high-profile B2B events. Today, she is part of the Orma team, overseeing communication, events, and strategic relations with precision and a true passion for food & beverage.

Team

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