About Me
A Culinary Maestro Crafting Extraordinary Dining Experiences
Michelin-starred chef Luca Fantin has redefined Italian haute cuisine in Japan. With experience in top European kitchens like Akelarre and La Pergola, he became executive chef at Bulgari Ginza Tower in 2009, later renaming it Il Ristorante Luca Fantin in 2015.
Fantin’s cuisine blends Italian authenticity with Japan’s finest seasonal ingredients. He sources 90% of his produce locally, personally foraging and hunting across Japan, while essential Italian staples like pasta and risotto remain imported.
Rather than fusion, Fantin maintains pure Italian flavors using Japanese-grown ingredients. His signature dishes—carbonara with lettuce, risotto with radicchio, tagliatelle with raw lobster, and baked rosy sea bass—showcase precision and artistry. With a philosophy rooted in consistency, passion, and respect for ingredients, he continues to elevate Italian dining in Japan.
Culinary Expertise
Our chefs bring years of experience and passion to every dish, blending creativity with skill.
Personalized Menus
Every menu is crafted to reflect your preferences, dietary needs, and the occasion.
Attention to Detail
From plating to presentation, every element is thoughtfully considered to enhance your experience.
Taste and Quality
Only the finest ingredients make it to your plate—ensuring bold flavors and exceptional quality.
My Journey
Executive Chef – Bulgari Hotels & Resorts (Tokyo, Osaka, Bali)
Led and expanded culinary operations for Il Ristorante Luca Fantin, creating sustainable, seasonal menus and managing high-performing teams while collaborating with luxury brands to enhance fine dining experiences. Consistently exceeded financial and operational targets.
Sous Chef – La Pergola (Rome, 3 Michelin Stars)
Worked under Chef Heinz Beck to design and execute innovative dishes, supervise kitchen staff, and organize international promotions while maintaining world-class culinary standards.
Chef de Partie – Mugaritz (San Sebastian, 2 Michelin Stars)
Managed the fish and meat stations with precision, contributing to menu development and training staff to uphold Michelin-level excellence.
Philosophy
Nature to Plate: Luca’s Commitment to Culinary Origins
Fantin believes in getting his hands dirty when sourcing for ingredients. He trails farmers and food suppliers throughout Japan to deepen his understanding of seasonal produce used in his restaurant. From shooting deer in Northern Hokkaido to foraging for mushrooms in the forests of Mount Fuji, he gamely embarks on these monthly sourcing trips.
“It is easy to buy ingredients and complain about its quality in the kitchen,” he says. “But it is only after understanding what food producers go through that you build a connection with the ingredients and you feel a greater responsibility to take good care of them.”
NUOVA VITA – Culinary & Hospitality Services
Offering a curated suite of professional services designed to elevate food, hospitality, and brand experiences
- ■Restaurant Consulting
- ■Chef-in-Residence / Pop-Up Events
- ■Product & Food Brand Development
- ■Private Dining & Gastronomic Atelier
- ■Hospitality Advisory & Startup Design
- ■Export & Brand Partnerships
Press & Awards
Luca Fantin, globally acclaimed top honors from Michelin, Gault & Millau, Gambero Rosso, and more.
- ■Michelin Guide Tokyo - One Michelin Star (since 2011, 12 consecutive years).
- ■Italian Culinary Guide & Identità Golose - Best Italian Chef in the World's (2014).
- ■Published Author: La Cucina di Luca Fantin (Assouline)
- ■Asia's 50 Best Restaurants: Ranked (2020), (2019), (2018).
- ■World's 50 Best Restaurants: Ranked (2021) and (2019).
- ■Gault & Millau Restaurant Guide 2022 Edition: 16.5 points out of 20.
- ■The 50 Best Italian Restaurants in the World: Ranked (2023).
- ■Gault & Millau Guide 2024 Edition: 16 points out of 20.
- ■OAD (Opinionated About Dining) Top 100 Restaurants in Japan: Ranked (2024).
- ■Gambero Rosso Top Italian Restaurant: Three Forks (highest rating) - 2016 to 2024.
