From 2016-04-06 18:30 to 2016-04-06 21:00
Venue: Italian Chamber of Commerce in Japan


Finger food is rapidly becoming a strong trend worldwide, gastronomically and aesthetically.

Gourmet artists love to mold their original ideas into new mouth-watering recipes, with cutting-edge techniques and creative ways to serve in order to amaze their guests.

The Italian Chamber of Commerce in Japan invites Renato Leserri from restaurant “Di Giorgio” (former “Gliese”), one of the most skilled and promising chefs in the field to guide you through his innovative finger food art, sharpened under the master of Italian catering in Japan, Giorgio Matera. After the success of last year’s workshop, Renato will treat us with brand-new exciting recipes, so make sure not to miss this opportunity!



Date         April 6th, 2016 (Wed)

Time        18:30 – 21:00

Venue       Italian Chamber of Commerce in Japan

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

Language  Italian with Japanese translation

Cost         JPY 4000 (ICCJ-ADI-AQI Members)

JPY 5000 (Non Members)




Few seats available! First come first serve basis!



Renato LeserriBorn in Taranto in 1988, Renato graduated from the Hotel Management and Catering School in Castellana Grotte. Despite his young age, he traveled around Italy to discover its different cuisines, and he has already worked in many famous restaurants both in Italy and abroad. He trained in different fields such as vegetarian and macrobiotic cuisines, and also practiced various cooking techniques from sous-vide (vacuum cooking) to molecular gastronomy, perfected with an apprenticeship at Osteria Francescana under world-famous chef Massimo Bottura. Since 2015 in Tokyo as Executive Chef at Gliese/Di Giorgio. His journey to reach this objective twists and turns through continuous professional training and an irrepressible curiosity, with which Renato practices new cooking techniques to discover unusual food combinations.