FROM LUXURY TO FOOD, ELEGANCE AND TASTE

The Bulgari Workshop

A dish can be enhanced to its maximum potentialities by the presentation, which contributes to please your eyes first and your palate after.
With this in mind, ICCJ is organizing a workshop on food design and presentation featuring Luca Fantin – Executive Chef at Il Ristorante, Bulgari Ginza Tower and recently awarded as “Best Italian Chef in the World”** – wishing to provide participants with a meaningful tool both theoretical and practical in the name of Italian excellence.

PROGRAM

18.45 reception

19.15 event starts

“From Luxury to Food, Elegance and Taste – the Bugari Workshop” talk and demonstration

20.10 workshop and Q&A

21.00 Event Ends

Date: April 20, 2014 (Mon)

Time: 19.15 – 21.00

Venue: Italian Chamber of Commerce in Japan

Address: FBR Mita Bldg. 9F, 4-1-27 Mita, Minato-ku, Tokyo 108-0073

Cost in JPY: ICCJ-ADI Member/AQI restaurant:  6000

Non-Member: 7800

*LIMITED SEATS* Book Now – click here

Il Ristorante – Bulgari Ginza Tower

Executive Chef, Luca Fantin

After receiving his diploma from the I.P.S.S.A.R. hotel school in Treviso, Luca Fantin began his professional career in 2000, working at the most famous, top-ranked restaurants in Italy and abroad.
In Italy, he has worked at the prestigious restaurants in Milan and Rome both with one star in the Michelin guide.
He began working outside Italy at the Akelarre restaurant in San Sebastian, Spain (2 stars in the Michelin guide), and then at the Mugaritz (2 stars) as Chef de partie. He moved to Tokyo in 2006 for a short training course at the Ruy Gin Restaurant (2 stars). He returned to Italy in 2006, going to work at La Pergola restaurant in Rome (3 stars) as sous chef.
It was precisely then that his talent came to the fore, with this period being his most important professional experience thus far, leading to the development and perfection of his own personal style of cooking.
In 2009 Luca Fantin became Executive Chef of Il Ristorante at the Bulgari Ginza Tower in Tokyo. His cooking style is characterised by a perfect balance between aesthetics and taste: every dish is a unique creation, conceived to stimulate desire. The presentation is so meticulous and the flavours so intense that the eyes and nose anticipate the experience that will be confirmed and sublimated by the taste.
**Milan, November 10th – The 2015 edition of the Italian culinary guide Identità Golose awarded the executive chef of the Bulgari Tokyo Restaurant, Luca Fantin, “Best Italian Chef in the World”.