#Ona artist full#

Our team handles all aspects of the event, from transforming a location into a one-of-a-kind restaurant space, to sourcing designers and the staff.” Running such an unconventional project is a constant learning process. “What unites us is a passion for food, for produce that is sustainably grown, cooked with emotion and with creativity,” he continues. More than just a dinner, We Are ONA is, indeed, a community. Together, we work on finding the right people for the right experience,” he says. “Over the years, I’ve had the luck to come across a wide range of creatives, who have now become friends and colleagues. “We’re intrigued by the unexpected, by locations in parts of the city that are unknown to most people”įor Pronzato, finding the talent is no herculean task. And, finally, the chefs, of course-they are the heart of the dining experience.” “Equally important is also the group of suppliers, from the ceramic artists to the glass makers and flower designers. We enjoy building something from scratch, like the table we’re sitting on here in Venice, which is reminiscent of a river,” he continues. They shouldn’t be restaurants but rather spaces that we can remodel into one.

“We’re intrigued by the unexpected, by locations in parts of the city that are unpopular or still unknown to most people. “We always start with the location, and how its atmosphere and context inform the space,” he shares, adding that “scouting the venue is definitely one of my passions.” The team always hunts for places that are not only spacious and incredibly appealing, but that locals and internationals are often not familiar with. Pronzato believes in three necessary components for a successful We Are ONA experience.

Left impressed and inspired, after dinner, we sit down with Parisian founder Luca Pronzato to learn what makes We Are ONA such an exceptional and intriguing experience. A true thrill for the senses from oysters and cuttlefish, to red tuna mingled with aggretti, and chocolate mouse paired with capers, each rigorously plated dish stands out from the next. Among frescoes and imposing chandeliers, here, dinner conversations go hand in hand with wines and perfectly themed dishes, skillfully prepared by chef Thomas Coupeau to tempt every plate with the freshest ingredients and the most exciting flavors. The moment we enter the venue picked for the dinner-a traditional historic Venice palace overlooking the lagoon, former home of 18th-century Italian author and adventurer Giacomo Casanova-we know we’re in for a treat. Just a couple of months ago, IGNANT was invited to experience it first-hand in Venice, on the occasion of the Biennale Art Fair. Please Email me at will updated within a hour.About three years ago, We Are ONA emerged as a unique gastronomic pop-up concept tempered with an impulse to innovate the contemporary dining experience.

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#Ona artist full#

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