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 Cracco restaurant in Milan (one star in the Michelin guide) and Gualtiero Marchesi’s Osteria dell’Orso in Rome (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. In 2006, Luca thenmoved to Tokyofor 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. In 2014 and 2015 Fantin participated to Epicurea, the global gourmet festival of the Bulgari Hotel in Milan, where the most prestigious chefs worldwide such as René Redzepi, Virgilio Martinez, Yoshihiro Narisawa, present a special menu in the frame of the Bulgari Hotel. From 2015 April, the restaurant is called Il Ristorante Luca Fantin including the name of the chef.
His cooking style is characterized 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.
Describe your culinary philosophy in 4 words…
Research, consistency, passion and love
What is your greatest inspiration?
If you could take a plane ride to any restaurant in the world, just for one meal, where would you go?
I would do anywhere in the world just for a lunch or a dinner as far as it is the place I feel like visiting at that moment.
What three things would you take to a desert island?
My wife, my son and pasta. Can I bring some olive oil, too?
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