Through a continuous dialogue shaped by creativity and craftsmanship, Chef Takahiko Kondo upholds Gucci Osteria’s vision of Italian excellence and culinary mastery.
Introducing
our Chef
Meet Takahiko ‘Taka’ Kondo, Head Chef of Gucci Osteria Florence.
Japanese-born Takahiko Kondo expresses his vision of Italian cuisine through a refined balance of creativity and craftsmanship, celebrating emotion, technique, and timeless Italian excellence.
Takahiko Kondo
Takahiko ‘Taka’ Kondo began his culinary journey in high school, cooking at home and learning from food programs on television before experimenting on his own. His interest in art and fashion led him to Italy in 2000, where a pivotal encounter with Massimo Bottura revealed his blend of passion, precision, and curiosity. Taka went on to spend seventeen years at Bottura’s three-Michelin-star Osteria Francescana in Modena, becoming sous-chef in 2014. In 2022, he became Co-Executive Chef of the Michelin-starred Gucci Osteria Florence, alongside Karime López. In 2025, he assumed the role of Head Chef, leading the restaurant’s culinary vision into its next chapter.
One of the key figures in the new Italian cultural Renaissance is Massimo Bottura of three Michelin star Osteria Francescana in Modena. He inspired Karime to free her creativity and evolve her cuisine beyond tradition: to be more imaginative, more open and more inventive.
An intelligent, heartfelt and generous cuisine at the pinnacle of creativity.
