‘Cook the Lagoon’
Each gathering gives guests the opportunity to witness a visiting chef’s culinary interpretation of local ingredients harvested from the Venetian lagoon. Each live cooking experience is interactive, encouraging guests to share the chef’s passion and skill for creating exquisite dishes from the simplest ingredients.
A world of fine wine
Alongside dining on the guest chef’s exclusive dishes, Palazzo Kitchen guests will be introduced to Aman Venice’s exemplary wine cellar. The hotel has accumulated an extensive and wide-ranging collection of some of the world’s finest wines, including rare vintages from Bordeaux, Burgundy and Champagne in France and a 1995 merlot from Tuscany in Italy.
Market to table
In keeping with Aman Venice’s close connection to the fabric of the city and its surrounding region, Executive Chef Dario Ossola and Executive Sous Chef Dario Boschetti work closely with local farmers, fishermen and Rialto market traders to ensure the freshest seasonal produce is available for each gathering.
A star-studded guest list
Alongside Aman Venice resident chefs Dario Ossola and Dario Boschetti, and Michelin-starred consultant chef Norbert Niederkofler, the Palazzo Kitchen welcomes some of the brightest lights in modern gastronomy from around the world. Visiting chefs include the leading teppan chef Koji Aida, owner of Paris’s only Michelin-starred Japanese restaurant, Aida.