Elevating Gastronomy: Meet the Co-Executive Chefs of Gucci Osteria

Gucci Osteria, where culinary artistry meets luxury, owes its exceptional essence to the creative minds behind its kitchen: Karime Lopez and Takahiko ‘Taka’ Kondo, both co-executive chefs who have masterfully shaped its identity.

Karime Lopez, an extraordinary culinary nomad, brings a world of flavors to the table. Hailing from Mexico City, her global journeys infuse her dishes with a unique sensitivity that reinterprets Italian cuisine. Inspired by Italian flavors and her extensive experiences, Karime’s cooking radiates joyfulness and generosity. Her touch has transformed Italian culinary traditions, making them free, elegant, and cosmopolitan.

“With every dish, I aim to tell a story that transcends borders and cultures, creating a symphony of flavors that resonate with the heart,” Karime shares.

Takahiko ‘Taka’ Kondo, born in Tokyo, adds a Tokyo twist to the Italian culinary narrative. His journey from Tokyo’s Italian eateries to Massimo Bottura’s Osteria Francescana in Modena spanned 17 years, culminating in his role as co-executive chef at Gucci Osteria Florence. Taka’s expertise marries Japanese precision with Italian passion, delivering a fusion of flavors that captivates the palate.

“My goal is to bridge two culinary worlds, infusing every dish with the harmony of Italian and Japanese techniques,” Taka remarks.

Together, as co-executive chefs, Karime and Taka have meticulously woven their diverse culinary backgrounds into the tapestry of Gucci Osteria. Their symbiotic collaboration paints a portrait of innovation and tradition, transforming each dish into a canvas of global gastronomy. Gucci Osteria is more than a restaurant; it’s a testament to the harmonious culinary journey undertaken by these exceptional chefs.