On October 22, Jeremy Chan and Niko Romito will cook together for the first time during Contemporanea, one of the central events of Buonissima 2026 in Turin. Presented at GAM Torino through one lunch and one dinner, their four-hands menu will bring together two chefs whose cuisines have acquired international authority by following very different paths.
Jeremy Chan has built the two-Michelin-starred Ikoyi in London around an intensely personal use of West African ingredients, spices and fermentation. After entering The World’s 50 Best Restaurants in 2022, Ikoyi climbed to No.15 in 2025 and received the Highest Climber Award. Niko Romito has followed another form of concentration at the three-Michelin-starred Reale, reducing Italian cooking to its most precise expression through technique, restraint and sustained attention to the ingredient.
Their meeting should not be understood as a search for an easy midpoint between London and Abruzzo. Jeremy Chan often creates density through spice, heat and layered transformation; Niko Romito removes until the structure of an ingredient becomes visible. Turin will place those two movements inside the same menu, asking what happens when complexity and subtraction begin to work towards the same intensity.
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