Born in Campania, Antonio Iacoviello is the Head Chef at Gucci Osteria da Massimo Bottura in Tokyo. After stints in kitchens under some of the great chefs, including Alain Ducasse, René Redzepi, Ernesto Iaccarino, and Massimo Bottura, Iacoviello crafts creative dishes that incorporate a wealth of seasonal ingredients from across Japan into traditional Italian cuisine, united by the technique of fermentation. Iacoviello’s dishes embody the unique sensibility, diversity, and identity of the chef, inspired by Japanese ingredients and cuisine.
The Biography
Antonio Iacoviello began his culinary career in his grandmother’s trattoria in Campania, where he developed a passion for traditional Italian cuisine. After gaining experience in renowned European kitchens, he moved to Tokyo in 2021 to open Gucci Osteria da Massimo Bottura. Under his leadership, the restaurant quickly earned a Michelin star, thanks to his ability to skillfully blend Italian and Japanese ingredients into creative and innovative dishes.
Iacoviello draws profound inspiration from Massimo Bottura’s work, with vibrant flavors, colors, ideas, and insights swirling freely in all his creations. Always respectful of his Italian roots, Iacoviello presents a playful cuisine that engages all the senses. His contemporary Italian cuisine is naturally balanced and ingredient-driven, with a strong Mediterranean accent and a deep understanding of Japanese elegance.
Among Iacoviello’s most celebrated dishes are "The Parmigiana that Wants to Be a Ramen," a tribute to the fusion of Southern Italian and Japanese culinary traditions, and "Risotto Mare e Monti," which elegantly and innovatively celebrates the meeting of sea and mountain. Iacoviello works closely with sous-chef Hayao Watanabe and the team at Gucci Osteria, pushing the restaurant to new heights and promoting a vision of generous and boundless Italian cuisine.
