Luca Fantin, Executive Chef at Ristorante Luca Fantin at Bulgari Ginza Tower in Tokyo, has established himself as an ambassador of high Italian cuisine in Japan. With a career spanning star-studded kitchens in Europe and extensive experience in Japan, Fantin has created a unique synergy between aesthetics and flavor in each dish.
Biography
Beginning his career outside Italy at Akelarre in San Sebastian and Mugaritz, Fantin expanded his experience at Ruy Gin Restaurant in Tokyo. With a history of working with Carlo Cracco and Gualtiero Marchesi, his talent further emerged as sous chef at La Pergola in Rome in 2006. By 2009, Fantin became the executive chef at Bulgari Ginza Tower's Ristorante in Tokyo.
Known for a cooking style that perfectly balances aesthetics and taste, each dish is uniquely designed to provoke desire. The meticulous presentation and intense flavors ensure that the eyes and nose anticipate an experience that taste confirms and elevates. Since 2015, the restaurant has been known as Il Ristorante Luca Fantin, incorporating the chef's name as a sign of his commitment and reputation.
His culinary philosophy is based on research, consistency, passion, and love. Inspired by the seasons, Fantin adapts throughout the year to create dishes that reflect the harmony between Italian and Japanese ingredients.
