3. I have worked
in restaurants
my entire life
Starting at 15 years old,
as a waiter in Thierry Breton’s bistros.
Discovered my passion for wine, travelled
a lot and worked for Anselme Selosse.
I’ve worked at Noma for the past 3 years,
which was an eye-opening experience.
P.3 ONA - Presentation
4. Reinvented hospitality
Chefs bring dishes to the table
Imposed a truly creative challenge on itself
Fully recreate the menu every 3 months
Focus on experimentation
New combinations of products, fermentation lab
and R&D
How Noma
reinvented
the Fine dining
Experience
P.4 ONA - Presentation
5. Not economically viable
Not easily replicable
Their young chefs lack their own personal identity
Noma
Faviken
Blue Hill
The BEST Restaurants in the World like :
ARE NOT DESIGNED FOR SCALE
6. The Best Young Chefs
are restrained
from True creativity
Chefs are tied to the existing identity
and structure of the kitchens they work for
Lack the support to branch out
and produce their own culinary projects
x
They lose the drive to think
independently and creatively
Presentation - ONA P.6
7. P.7 ONA - Presentation
The F and B world
has a restaurant problem
Quantity of restaurants doesn’t adapt to seasonality
Starting a restaurant is a long-term process
Running a restaurant is a business-heavy operation
8. Pop ups
Another solution has emerged:
- Chef and sommelier take center stage
- Creative freedom
- Unique dining experience
- Takes considerable time and effort to create
- Restricted to a small audience
- No sustainable business model
BUT
Presentation - ONA P.8
9. Ona empowers
young Chefs
in defining
the art of food
and wine
All while recognizing chefs’ preference for
seasonal short-term residencies.
Empower chefs with the freedom and flexibility
to create and innovate.
Without the concerns of labor, profitability,
and rent that are often tied to restaurants.
Presentation - ONA P.9
13. - I’ve worked with dozens of young ambitious chefs
who’d like to try something new.
- I’m connected to a worldwide network of people
looking to change the industry.
- I’ve told them about the idea and they love it!
Community
Strong and Large
P.13 ONA - Presentation
14. New Kind of
Pop up Experience
- A flexible, turn-key offering, structured yet
adaptable.
- With full creative ownership afforded to young chefs.
- Under the support and identity of the ONA brand.
Presentation - ONA P.14
16. Services to make
Chefs’ Lives Easier
- Find host venues, chefs, sommeliers, and other
necessary personnel.
- Help to negotiate contracts between parties.
- Operations and management of the kitchen
and ONA personnel.
- Prepare marketing and communications strategies
- Provide post-operational data and intelligence.
P.16 ONA - Presentation
17. - Build a small team, go on a tour and create the ONA identity
- Find 5 places to host the first ONA experiences over the summer
- Prove our model to grow faster next year
This is our plan for ZOI
18. Fully liberate
My end goal is to
the Artistic expression
for fine dining
of young Chefs
Through a new business model
Luca Pronzato
lucapronzato@gmail.com
So I need you
