Events | Banquet

KITCHEN ART | SPECIAL EVENT WITH AKIO FUJITA | DINNER

From 18.30 Aperitif

MENU

JAPAN | ITALY | BINNINGEN
Akio Fujita | top chef | has explored the local products and put together a menu with the influence of the 3 countries. We would like to welcome you to this extraordinary event

CHF 150

Biography of Akio Fujita

AKIO FUJITA

CHEF DE CUISINE EALA LAKE GARDA

I was born and raised in Japan on the island of Hokkaido. My kitchen was also born here, a place of wild nature and an abundance of raw materials. It was here, watching my mother and grandmother cook, that I understood what my path would be. My mother always insisted on pursuing this dream, so I went to Osaka to attend a prestigious cooking school. After the first year, I decided that Italian cuisine would be my future.

In Osaka, I started working in some Italian restaurants in the city, but with my mind set on going further, I decided to take a ticket to Italy and embark on this long journey that has taken 15 years.

The first place I worked after arriving in Italy was the Dolada restaurant in Pieve D’Alpago (BL). This was a very formative experience for me, because thanks to their way of working, I understood the richness and variety of Italian cuisine, starting with the raw materials.

In the following years I traveled around northern Italy and worked in various kitchens, first on Lake Garda (Grand Hotel Fasano), then in Trentino (Locanda Margon, where I met the chef Alfio Ghezzi), in Venice (Hotel Aman) and in recent years in the mountains in Madonna di Campiglio (Alpen Suite Hotel and Chalet Laura). All these experiences have put me to the test in a different way, from large companies where organization and rules are everything, to small kitchens where the true richness of our world is rediscovered.

The idea of a traditional and at the same time modern cuisine, the enhancement of raw materials are the basis of what Chef Alfio Ghezzi taught me, who has accompanied me over the years, even though I was not in the same workplace. Curiosity and the desire to keep getting involved have led me today to the beginning of this overwhelming project that is EALA.