La Cucina Di Luca Fantin by Bulgari

On the top four floors of the Bulgari Ginza Tower, the brand’s flagship location in Tokyo, shoppers can enjoy an extra serving of luxury: a delectable meal crafted by the eponymous head chef of Il Ristorante Luca Fantin. Fantin blends key traditional ingredients straight from his Mediterranean homeland with fresh Japanese meats, fish, and vegetables. When it’s not possible to jet off to Japan, readers can discover the ingredients and inspiration behind Fantin’s homemade tagliatelle with lobster, lamb with chicory and zucchini flowers, and tender squid ink gnocchi with La Cucina di Luca Fantin, complete with original photography.

Luca Fantin is the executive chef of Bulgari’s Il Ristorante Luca Fantin in Tokyo. He received his diploma from the I.P.S.S.A.R. hotel school in Treviso. Before working at the Bulgari Ginza Tower, he was sous-chef at La Pergola in Rome. He has also worked at other prestigious restaurants such as Cracco in Milan, Gualtiero Marchesi’s Hostaria dell’Orso in Rome, Akelarre and Mugaritz in Spain, and RyuGin in Tokyo. Fantin is currently the only Italian chef in Japan with a Michelin star. In 2015, the Italian culinary guide Identita Golose awarded him the title of ?Best Italian Chef in the World.”

Silvio Ursini is the executive vice president of Bulgari Group, a position he has held since 2002. He has been with Bulgari for over 25 years, previously working as director of group marketing, then as the brand image and creative director. He currently dedicates himself to the strategy and design direction of Bulgari Hotels & Resorts.

Takanori Nakamura is a journalist writing on fashion, culture, food, wine, and travel for publications such as Elle Japan, Elle Decor, Marie Claire, and The Nihon Keizai Shimbun. He also hosts television programs such as Dining Out Taketa and Dining Out Arita. He has been a chairman for The World’s 50 Best Restaurants and Asia’s 50 Best Restaurants since 2013.

Andrea Petrini is a food writer and critic, writing for magazines including Chef Magazine UK, Cook.inc, Le Fooding, and Lucky Peach. He founded the Gelinaz! collective of international chefs and also works as the curator of the Epicurea food festival at Bulgari Hotel in Milan. Petrini also organizes exhibitions that turn cuisine into contemporary art, such as the Cookbook exhibition at the Ecole des Beaux-Arts in Paris, 2013.

Andrea Fazzari is an international photographer and writer specializing in portraiture, travel, and the culinary world. She has worked with Oscar de la Renta, Gordon Ramsay, and Alex Atala, and has contributed to publications such as Gourmet, Travel & Leisure, and Departures. Fazzari has won numerous awards, including the Lowell Thomas Gold Award for Travel Photography.

Takao Ikejiri studied photography in Tokyo, inspired by artists such as Irving Penn and Akira Kurosawa. After moving to New York in 1991, he focused mainly on still lifes. He has photographed for magazines including Vogue, New York Magazine, and GQ Japan, and for brands including Mikimoto, Burberry, and Estee Lauder.