Conviviality, sharing, passion… That sums up the universe of We Are Ona. Imagined in 2019 by Luca Pronzato, this ephemeral restaurant shares singular culinary creations orchestrated by young chefs like Thomas Coupeau and Sayaka Sawaguchi around the world. From Paris to Basel, via Milan, the secret addresses surprise as much as they intrigue.
A graduate of the Sup’Agro de Montpellier in wine management, the founder pursued his experience in prestigious restaurants such as NOMA, in Copenhagen, and that of the Japanese chef Atsushi Tanaka. During a single year, Luca Pronzato traveled to 25 countries and met many professionals in oenology. This is where the story of We Are Ona was written.
With their feet in the water, inside an Italian palace or in old stables, the different pop-up shops of We Are Ona surprise and impress. With a certain poetry, the pure decoration of the place plunges guests into a soothing atmosphere. In each pop-up, aesthetics are a religion. Luca surrounds himself with craftspeople with unparalleled know-how, creating spaces that are unlike any other. Everything is thought out to the millimeter, from the floral decoration to the Christofle silver fork.
Luca Pronzato gives carte blanche to the chefs he calls upon. However, they all have to create their menu with local and seasonal products. As for the wine list, a resident sommelier offers a wide selection to match the dishes of each chef. We Are Ona also invites itself to private homes. The best way to treat yourself to the culinary creations of chef Guillaume Sanchez, but also Aurora Storari, in his dining room.
From December 8 and for one year, We Are Ona is installed in Mexico at the Hotel Condesa DF. The interior design is by India Mahdavi. Every two months, two chefs – one foreign, the other local – will pass the torch to each other to create a menu combining their different culinary cultures. We Are Ona called on chefs Francisco Guzman and Jacob Harth to start this beautiful adventure.
Clara Eisenstein