Born and raised in Paris, France, Cecchini began his culinary journey at the age of 18, having been inspired by his love for the art of cooking and great produce, a decision that was greatly supported by his mentors and master chefs Christian Etchebest, Yves Camdeborde and Jean Francois Piege.
In 2007, Cecchini began his career as a commis apprentice at Le Troquet Christian Etchebest Bistro Restaurant and was promoted to chef de partie in 2010, also receiving a bachelor’s degree in hospitality and culinary arts from the Médéric Ecole Hôtelière de Paris in the same year.
Cecchini has since worked at a number of renowned restaurants, such as Le Relais Saint Germain Paris Gastronomique Restaurant, as well as Michelin-starred venues across Paris, such as Jean Francois Piege Restaurant & Brasserie (Thoumieux), where he spent two years. From 2018 to 2019, he was based at L’Espadon, a two-Michelin-starred restaurant at the renowned Ritz Hotel Paris, before becoming a private chef in Dubai and Paris, opening his own F&B consultancy.
In his new role, Cecchini continues to hone his skills as he embarks on a new journey at Carna by Dario Cecchini, the conscious, contemporary steakhouse at the famed SLS Dubai.
As an artist in his profession, he continuously explores the creative potential of ingredients and pushes the boundaries of taste in his ongoing culinary journey in Dubai.
