Di Giacobbe grew up in a family of gastronomes, where everyone since her grandmother was a cook or pastry chef, who in the 1940s founded a small store at the gates of her house where she sold fruits, vegetables and poultry.

By the end of the year she joined the national civic strike against the government of Hugo Chávez, considering that "it had lost its way or perhaps it had never had a north in favor of the welfare of the whole country".

[1][3] After a trip in 2003 to Barcelona, Spain, Di Giacobbe was inspired to make chocolate and returned to Caracas, later traveling to Belgium, Japan, France and Italy for this purpose.

[7] In 2015 Di Giacobbe was winner of the Gran Tenedor de Oro, the highest recognition awarded to chefs in Venezuela.

Together with the Universidad Simón Bolívar, by 2020 it had graduated 1,500 people in the Diploma in Cocoa Industry Management, 94% of whose students are women, and in its travels it gave rise to the Venezuelan bean-to-bar movement.