Three Flavors, One Table: Gucci Osteria Lands at The Temple House, Chengdu

As April transitions into early summer, The Temple House in Chengdu welcomes a unique culinary feast. From April 25–26, 2025, Gucci Osteria Tokyo will come to Chengdu for the first time, joining forces with The Temple House's two distinctive and renowned restaurants, Tivano and Jing Bar, to present a two-night limited-time dinner. This event will blend the gastronomic cultures of Tokyo, Milan, and Chengdu at one table. The three chefs will collaborate to present an anticipated "Six-Hands Dinner." Chef Raffaella De Vita of Gucci Osteria Tokyo, known for her creative Italian cuisine infused with Japanese style, is an appreciator of art and beauty. She skillfully intertwines personal Italian memories with local seasonal Japanese ingredients, reinterpreting the traditional concepts of Italian cuisine. Chef Raffaella's dishes combine innovation and nostalgia, elegance and warmth, showcasing the exquisite expression of cross-cultural culinary art. Steven Tang from Jing Bar, the head chef of a Michelin one-star and green-star restaurant, brings refined vegetarian dishes deeply rooted in Chengdu's tea culture and Sichuan flavors, while continuously presenting a sustainable dining experience. Meanwhile, Tivano's chef, Riccardo Baronchelli, the chef of a Michelin Guide-selected Italian restaurant, showcases bold and creative Italian cooking inspired by his hometown of Milan. The three chefs use ingredients and flavors to converse, connecting seasons, land, and memories. Jing Bar's chef, Steven Tang, mentioned, "Early summer in Sichuan always has a unique sense of tranquility, and this tranquility is also integrated into the dishes of the dinner. I use local seasonal ingredients, hoping to allow guests to feel this unique, delicate, and simple charm that belongs to Chengdu." Tivano's chef, Riccardo Baronchelli, added, "For me, this collaboration is a cross-cultural dialogue—Italy meets Asia, and Italian cuisine finds a new rhythm in Sichuan. This is the meaning of this pop-up dinner." Each dish is a communication beyond words between the three chefs, a resonance between different cultures. The wine pairings, carefully selected by Cederic Yao, head sommelier of The Temple House, complement each dish, adding a rich aftertaste to the entire evening. This pop-up dinner is not only an exploration of gastronomy but also a fusion of international and local spirit by The Temple House in every encounter. It is an appreciation of the beauty of the local culture in the details, and a feeling of dialogue and resonance between different cultures at one table.