Gucci Osteria's Collaboration

Gucci Osteria

Seoul x Florence x Tokyo

What a night it was – a triple dose of "Gucci Gucci Gucci" as three branches of Gucci Osteria from around the globe came together for an unforgettable dinner collaboration.😘 Chefs from Florence and Tokyo brought their culinary magic to Seoul, each infusing their unique style into the innovative Italian cuisine that defines the Osteria philosophy.

Recently, I had the extraordinary opportunity to attend an exclusive collaborative dining event at Gucci Osteria, a culinary powerhouse celebrated for its innovative fusion of Italian cuisine with global influences. This unprecedented event united the talents of chefs from Gucci Osteria's Florence, Tokyo, and Seoul branches, promising a remarkable gastronomic journey that would intertwine diverse flavors and cultural inspirations into a singular, unforgettable dining experience.

The evening, scheduled for March 24th, brought together culinary masterminds from across continents.

Seoul Head Chef Hyungkyu Jun showcased his expertise with the tantalizing 'Jeju Pork,' a dish inspired by Korean flavors and the Hallasan Mountain trail. This exquisite creation featured indigenous Jeju black pork sirloin grilled over binchotan charcoal, paired with chamnamul pesto and delicate canola flowers—a true celebration of Jeju's springtime essence.

Tokyo Head Chef Antonio Lacoviello presented a delightful twist on the classic Italian dish 'Pasta e Fagioli,' infusing it with Japanese and Italian influences. His innovative sauce, emulsified from miso made from green beans, was served with long pasta and accented with black pepper and rosemary—a testament to Chef Lacoviello's creativity and culinary prowess.

A standout moment of the evening was the 'Banana Split' surprise, a whimsical creation by Florence Co-Executive Chefs Karime López and Takahiko Kondo. This reinvention of the classic dessert featured caramelized banana peels, reminiscent of dates, alongside vanilla ice cream and drizzled with strawberry and chocolate sauces. For Chef López, this dessert held deep nostalgic significance, evoking joyous childhood memories.

Gucci Osteria is renowned for its ability to engage the senses and redefine gastronomic excellence. In each city—Florence, Tokyo, and Seoul—the restaurant serves as a cultural crossroads, where European traditions intersect with local influences. Chef Hyungkyu Jun in Seoul, Chef Antonio Iacoviello in Tokyo, and Co-Executive Chefs Karime López and Takahiko Kondo in Florence embody this ethos, creating dishes that reflect their unique culinary backgrounds while honoring Italian heritage.

Reflecting on the event, Chef Hyungyu Jun shared his excitement about presenting Korean culture through the lens of Italian heritage. Chef Antonio Lacoviello expressed his passion for showcasing Italian cuisine using local ingredients, emphasizing that 'Italian cuisine' transcends boundaries and is rooted in flavors and emotions.

This collaborative dining experience epitomized innovation and inclusivity, celebrating the diverse talents and cultural influences that define Gucci Osteria. As our media table buzzed with the excitement of diverse foodies, we shared not only the delectable dishes but also our cultures and thoughts on food. And amidst this culinary celebration,