For all the variability there may be among the many eating places of the world, the expertise stays, at its core, virtually all the time the identical: eat in a single area, with meals dictated by one chef and a menu that, even when it rotates, adheres to a selected model. So Luca Pronzato’s artistic culinary studio We Are Ona has been captivatingly conspicuous for its providing of a brand new various to this mannequin.
Present time: We Are Ona
‘The concept was to type a artistic culinary studio the place we are able to collect a neighborhood of high-quality eating and restaurant skills: cooks, sommeliers, baristas and waiters, in fact, but additionally a variety of completely different creatives,’ says the Paris-based Pronzato. ‘Inside stylists, floral designers, artists, we need to let all of them specific themselves by the artwork of meals.’
Since 2019, Pronzato and his group have rolled out pop-up eating places worldwide, from the Turkish seaside to Manhattan skyscrapers. At every occasion, they work with a unique chef, a unique group of artistic administrators, a unique set of native suppliers, and a unique group of visitors across the desk. Emphasis is positioned on recruiting Michelin-starred cooks alongside rising stars which have generated important buzz however haven’t fairly reached stardom – but.
We Are Ona alumni embrace Adeline Grattard, head chef of the Michelin-starred Yam’Tcha in Paris; Atsushi Tanaka, identified for his strikingly minimalist tackle Japanese delicacies; and Mory Sacko, who fuses French, African and Japanese influences. The artistic skills that the group decides to collaborate with are there so as to add the visible elements of the night, whether or not that’s having artist Paul Créange create a collection of sunshine sculptures or Harry Nuriev, of Crosby Studios, designing a set of plates.
On the subject of location, Pronzato is all the time serious about find out how to reintroduce visitors to the place they name house. Attendees at We Are Ona occasions are typically writers, designers and artists – typically the individuals who make a metropolis a cultural hub. Pronzato goals to shock even these most acquainted with their hometown by inviting them to sudden venues, corresponding to an previous secure in Arles or an unknown tennis membership in Milan.
Operating a restaurant is notoriously troublesome, and working a number of eating places, every extra complicated than the subsequent, is exponentially so. However fortunately for Pronzato and the groups he assembles, the problem is a part of the joys.
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