Chef Arthur Di Pace brings to the kitchen a sensibility shaped by Barcelona: direct, seasonal and deeply attentive to produce. At Finca, his cooking draws on more than a decade in acclaimed Mediterranean and Michelin-recognised kitchens, translating that experience into a contemporary Spanish language that feels both grounded and expressive.
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Trained at Bellart School of Cooking in Barcelona, Di Pace built his career through a succession of demanding kitchens. His early experience at Coure, La Ferreria, La Dama and Alvart gave him a rigorous foundation in preparation, stock-making and the management of individual stations. He later joined Via Veneto, working across meat, fish and garde manger, while supervising junior team members and contributing to large-scale services for events and VIP guests. These years sharpened his technique and the composure required to maintain consistency under pressure.
His most defining chapter in Barcelona came at Restaurant Batea. Joining first as sous chef and later becoming head chef, he helped shape the restaurant’s identity as a modern interpretation of the traditional marisquería. His responsibilities extended from menu development and daily operations to sourcing fish, seafood, meat and seasonal produce while maintaining quality and cost control. Under his leadership, the kitchen remained rooted in the character of Spanish seafood dining while adopting a sharper, more contemporary expression.
That experience now informs his work at Finca. Di Pace approaches seafood and meat with confidence, but without unnecessary complication. His dishes are structured around freshness, contrast and the natural rhythm of the seasons. Spanish flavours remain central, yet they are not treated as fixed formulas. Instead, he allows the landscape of Phu Quoc to enter the conversation, using local ingredients and the island’s tropical character to bring new energy to familiar Mediterranean ideas.
The open kitchen is an important part of that experience. Di Pace cooks with visible precision, allowing guests to witness the concentration behind each plate. Yet the theatre never overwhelms the food. The movement of the kitchen, the heat of the grill and the immediacy of service all support a style that is vibrant but controlled.
For Arthur Di Pace, contemporary Spanish cuisine is not about reproducing Barcelona abroad. It is about carrying forward its discipline, generosity and passion while remaining responsive to a new place. At Finca, he connects European technique with the spirit of Phu Quoc, shaping a dining experience that is polished, lively and unmistakably his own.