Four Hands, Four Influences: Mio Restaurant at Four Seasons Hotel Beijing Hosts “Italy in the East” Culinary Event with Yin Yang Pairing, June 20-23, 2019

Calling all foodies! Mio, the award-winning Italian restaurant at Four Seasons Hotel Beijing, is gearing up for a culinary extravaganza: the reunion of Mio’s avant-garde Chef de Cuisine Aniello Turco with his former colleague, 2-Michelin-star Executive Chef Kotaro Noda from Faro in Tokyo, for a dramatic one-off series of Four Hands lunch and dinner events.

Culinary alumni of Copenhagen’s two-Michelin-star Noma restaurant, the two chefs are the ideal yin yang paring: East gone West and West gone East. Japanese-born Chef Noda has been a leading light on the Italian culinary scene for more than 20 years while Italian-born Chef Turco has been showcasing his skills in Beijing for the last five.

From June 20 to 23, 2019 inclusive, the dynamic duo will reunite via a unique tasting menu that plays out like a duet, with each course dancing between their individual approaches and artistry.

The six-course lunch menu features Noda’s signature potatoes spaghetti, butter, anchovies and green shiso, and Turco’s Pastiera Napolentana with hosmenthus flower, while the nine-course dinner menu dazzles with Noda’s "carbonara met in Tokyo" and Turco’s red prawn salad with puttanesca sauce among other delights.

Known for his traditional yet innovative cooking style, Chef Noda is the first specialist in Japanese Italian cuisine to gain Michelin recognition twice, even representing Rome in 2017’s Taste the World Competition, which he won.  At Faro in Ginza, Tokyo, he imbues his knowledge of Italian cuisine into the Japanese culture of cherishing the ambience and taste of each season.

Committed to culinary mastery from a young age, Chef Turco embarked on a journey from the Michelin-starred restaurants of masters such as Alain Ducasse in Tuscany, Paris and London to Copenhagen’s two-Michelin-starred Noma. At Mio, his pioneering approach to food includes the fascinating use of techniques like fermentation to transform ingredients without the use of chemicals.

Commenting on the collaboration, the Hotel’s General Manager Christian Poda says, “It is a privilege to be able to offer talented international chefs a platform to showcase their craftsmanship to local foodies. The chance to reconnect Chef Noda and Chef Turco was too good an opportunity to miss and Mio’s open kitchen presents the ideal stage for their electrifying reunion.”

Chef Turco concurs: “Since Chef Noda and I worked together I have wanted us to reconnect to create something exciting. This is a great opportunity to combine our experience in different countries to refine Italian cuisine to the next level and present a new international cooking concept that draws from mixed cultural influences.”

Four Hands Events from June 20 to 23 include:

• Lunch: CNY 468++ per person
• Wine paring: CNY 388++ per person
• Dinner: CNY 1,688 ++ per person
• Wine paring: CNY 888++ per person

Prices are subject to 15 percent service charge. To secure a spot at the Four Hands showcase contact the Hotel via Four Seasons Chat from Mobile App or Facebook Messenger or email contactus.beijing@fourseasons.com.