Conosh Presents: Locale Firenze x Mugaritz
Locale Firenze is set to welcome Mugaritz for one exclusive evening
Florence, Thursday 7th March: Chef Simone Caponnetto, executive chef of Locale Firenze, is set to welcome Chef Andoni Luis Aduriz and the team of Mugaritz ** for one exclusive evening, melding the finest Italian produce with vanguard techniques, creativity, art, gastronomy and science from two of Europe’s most experiential chefs.
Presented by Conosh and supported by S. Pellegrino & Acqua Panna, the evening will feature a menu of ten dishes - five per team - leading guests through all five senses, in a spectacular collaboration full of surprise, texture, sight, smell, touch and sound.
Simone trained in the kitchens of Mugaritz before moving back to Italy and settling in his hometown of Florence. He credits his time spent there as a defining period of growth as a chef, where he learned how to fully utilise his senses in creating dishes using techniques and ingredient combinations he had never encountered before. In his constantly evolving menus at Locale Firenze, he combines the finest Tuscan ingredients with the techniques and thought processes he learned during his time at Mugaritz. He is delighted to welcome his mentor, Andoni Luis Aduriz for this event.
Since 1998, Mugaritz has been a place of interdisciplinary experimentation, holding two stars since 2005. It has been the only restaurant considered one of the 10 best in the world for 14 consecutive years, according to The World’s 50 Best Restaurants list. Mugaritz’s cuisine “with no boundaries” will bring a selection of dishes to Florence, to open guests' minds and not only their mouths. In the past 25 years, many chefs have worked in the kitchen at Mugaritz; many of whom like Simone are now leading internationally renowned projects.
The dinner will be priced 380 Euros with wine pairing included, and bookings are available at this link.
About this exciting dinner, Vaibhav Bahl, CEO of Conosh, says “Conosh brings together the best culinary talents in the most unique ways. This would be our first pop-up in Italy, and what better than collaborating with Chef Simone Caponnetto of Locale Firenze and Chef Andoni Luis Aduriz and the team Mugaritz to celebrate a beautiful collaboration between mentor and mentee”
Details:
Date: 7 March 2024
Time: 20:00
Address: Via Delle Seggiole 12, 50122, Florence
Please note, due to the nature of the collaboration for one night only, the restaurant will not be able to cater to guests with specific dietary requirements or allergies
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For further media information on Locale Firenze & Simone Caponnetto please contact Lotus Land Agency at federica@lotusinternational.net | Tel +44 20 7751 5812
Notes to Editor:
About Simone Caponnetto & Locale Firenze
Florentine Simone Caponnetto is the Executive Chef of Locale Firenze. He left Italy after graduating from high school and spent the following decade travelling through America, Australia, Japan, Italy, France, India, S.E. Asia and Spain, initially working in kitchens to fund his travels. However, it was only when he had the opportunity to work in a top restaurant in Sydney that his interest was piqued in the process of fine dining by stories of inspirational global restaurants and their chefs. As he continued to travel, he began to link heritage, and culture with food and changed his outlook instead to using travel to work under some of the world’s gastronomic heroes.
In 2019 he returned to Florence and, in 2021, was appointed Executive Chef of Locale Firenze, a restaurant set within the stunning Palazzo Concini that dates back, in parts, to the 13th century. His ingredients are, wherever possible, not just Italian but purely Tuscan, many of which he harvests from his own gardens. Through his kitchen at Locale Firenze, he brings a 21st-century renaissance to the cuisine of this historical Florentine building.
@localefirenze | @simone_caponnetto_
About Andoni Luis Aduriz & Mugaritz
Andoni Luis Aduriz (San Sebastián, 1971) has led Mugaritz since 1998, a project that he defends as a creative ecosystem where the cuisine is just the pretext for a deep interdisciplinary experimentation for which he has earned 2 Michelin stars and has been the only place considered for 14 consecutive years, one of the 10 best restaurants in the world according to the renowned list of The World’s 50 Best Restaurants. In 2023 Andoni Luis Aduriz was awarded the Icon Award of this same prestigious list for his contribution and inspiration to the world gastronomy sector. This same year, he was considered one of the 100 most creative people in the world, according to Forbes magazine.
An advocate of the flavour of stories, of exploration as a watchword or of the many possibilities that gastronomy has when it transcends its conventional margins, Andoni is an active disseminator (of knowledge associated with connections between food, neuroscience, health, nutrition, culture...) and communicator (author of more than a dozen books - among which are collaborations with scientists and thinkers). Founding trustee of the Basque Culinary Center, his lectures at forums such as Harvard University and MIT, his membership of the Board of Trustees of the Basque Culinary Center Foundation and the Board of Innobasque and his position as a mentor for innovation and creativity at the Madrid Culinary Campus (MACC) reflect Mugaritz’s vocation to disseminate the knowledge acquired in the field of creativity in organisations, health, perceptions and the food of the future. Since 2018, he has been president of the chefs’ association Euro-Toques España. His particular vision of gastronomy and his critical eye are also reflected in the opinion articles he has been writing weekly since 2013 for El País Semanal.
In his career, he has received awards such as the Premio Nacional de Gastronomy, the Chef’s Choice Award from St. Pellegrino, the Eckart Witzigmann Award, the Healthy Gastronomy Award from the Royal Academy of Gastronomy and the National Hospitality Award in the category of best chef-entrepreneur awarded by Hostería España, among others. He has recently been appointed Goodwill Ambassador for Japanese Cuisine (awarded by the Minister of Agriculture, Forestry and Fisheries of Japan) and has been awarded The Best Chef Science Award by the Best Chef Awards.
About Conosh
Pioneering Immersive Dining Experiences and Global Culinary Learning Conosh is an esteemed Indian brand dedicated to redefining the world of gastronomy through immersive dining experiences and culinary education and has set an unprecedented standard for epicurean exploration.
Conosh curates extraordinary dining experiences in collaboration with industry leaders, world-renowned chefs and acclaimed restaurants. In addition, the company offers a diverse range of culinary programs, including physical masterclasses and online workshops, providing the opportunity for passionate food enthusiasts to delve deeper into the art of gastronomy. Conosh's dedication to the culinary craft extends further with the delivery of homemade authentic meals, allowing individuals to savour the flavours of expertly prepared dishes within the comfort of their own homes.
This unique platform serves as a bridge between passionate chefs and food enthusiasts, fostering a vibrant culinary community. Their mission is to empower home chefs and home bakers, by equipping them with the tools to refine their culinary skills. We want to bridge the culinary gap between global and indigenous gastronomy by identifying and promoting culinary talents to create a unified stage for narrative gastronomy. This not only enriches the culinary landscape but also makes local audiences more aware and culturally enriched.
From Michelin-starred luminaries to culinary innovators, Conosh has collaborated with chefs who are elevating the culinary landscape and offering unforgettable gastronomic experiences to enthusiasts worldwide. Some of the eminent past collaborations and partnerships include : Chef Ana Ros, Chef Daniel Hum, Chef Alvaro Clavijo, Chef Alex Dilling, Chef Rahul Rana & the Masterchef Australia Judges: Matt, Gary & George & Indian chefs like Prateek Sadhu, Manish Mehrotra & Chef Niyati Rao; with pop-ups happening in India, Dubai, Australia, Kuala Lumpur & now Italy.
@conoshofficial | @bahlvaibhav
About S. Pellegrino & Acqua Panna
S.Pellegrino, Acqua Panna and Sanpellegrino Italian Sparkling Drinks are international trademarks of Sanpellegrino S.p.A., which is based in Milan, Italy. Distributed in over 150 countries through branches and distributors on all five continents, these products represent quality excellence by virtue of their origins and perfectly interpret Italian style worldwide as a synthesis of pleasure, health and well-being. Founded in 1899, Sanpellegrino S.p.A. is the leading company in the beverage sector in Italy with its range of mineral waters, non-alcoholic aperitifs, drinks and iced teas. As a major Italian producer of mineral water, it has always been committed to enhancing this primary good for the planet and works responsibly and passionately to ensure that this resource has a secure future.
@sanpellegrino_it | @acquapanna_it
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