Doppio zero,  by the chef partner Jake Addeo from New York, had opened  Six years ago. Chef Jake worked in many Michelin-starred restaurants around the globe. Doppio zero in Italian stands for "double zero" and is the premium Italian flour that we import and use to  handcraft all our pastas. Jake had returned to his New York's home for personal reasons and the executive chef position was extended to chef Ryan Wong. 
Chef Ryan studied Japanese cuisine and worked with a renowned French Chef Mickeal Le Calvez from the French Window in Hong Kong. Chef Ryan joined Trattoria Doppio Zero from the very beginning and worked side by side Chef Jake in creating restaurant's hystory. From Chef Jake's leadership, Chef Ryan kept Italian tradition and now is adding an Asian twist with his modern technique creating a new image to Doppio Zero.