Paco La MonicaItalian chef Paco discovered his passion for cooking at 15 in his family’s restaurant. He trained at world-renowned restaurants like Noma in Copenhagen, Gaggan in Bangkok, and KOKS in the Faroe Islands, refining his skills in diverse culinary traditions. In Japan, he co-managed a hotel in Nagano, trained in kaiseki at Satoyama Jujo, and worked as sous chef at Gucci Osteria in Ginza before joining 81 in Nishiazabu and currently involved in the next opening in Shirokane.
Alessio GorniItalian-born Alessio transitioned from economic studies to fine arts, starting his career as a photographer and artist in Barcelona. He opened a pizza shop in his hometown, combining food with art, and later explored street food in Italy and Australia. In Japan, gained PR and business skills within recruitment. Now collaborates with galleries and creative spaces to craft immersive events, meanwhile being part of the team for the next 81 opening in Shirokane.