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A Jewel of Roman Heritage and Milanese Craftsmanship
Bvlgari, a name synonymous with high jewelry and fine watchmaking, once again proves at this year’s LVMH Watch Week that innovation and respect for tradition
In his restaurant, dinner is a choreography and service is an art. In an exclusive interview, Chef Christian Chu discusses the fusion of Asia and the Nordics, his respect for ingredients, and his desire to create experiences that break conventions and appeal to all the senses.
I entered the world of gastronomy thanks to my parents, whom I often assisted in the kitchen. I was most enchanted and influenced by the diversity of flavors and aromas that can tell stories and connect people. For me, gastronomy is not just a profession, but also a means of artistic expression and communication.
The fusion came about naturally—as a reflection of my personal and professional journey. Asian flavors are part of my cultural heritage, while Nordic cuisine shaped me during my years in Europe, especially with its emphasis on sustainability, purity of flavors, and respect for ingredients. New dishes often start with a single idea or a local ingredient, but the real moment of inspiration comes when we succeed in connecting two different worlds into a harmonious whole.
My goal was to create a space that is calm, personal, and captivating all at once—an environment where every detail is thought out and enhances the dining experience. We didn’t use an architect or a designer to create the space. Everything emerged organically—I was inspired by my own travels abroad, visits to museums and galleries that left a strong impression on me, as well as dozens of hours of studying and observing online. The task for our friends was to translate my vision into organic shapes, natural materials, and a subtle play of light and shadow. The space is meant to be as layered as our menu—simple on the surface, but deep in experience.
The space both inspires and limits us. And that’s precisely where creative solutions emerge. We work with movement, pacing, light, and silence. Service isn’t just about bringing food to the table; it’s part of the evening’s choreography. Each course has its place and its moment. The minimalism of the space allows every bite to stand out and the entire experience to feel cohesive.
The Expedition is a form of discovery—for the guest as well as for us. We want to break the idea that dinner happens at just one table. As guests travel between the different spaces, their perspective and their perception of the food and atmosphere change. Expedition + Backstage is even more immersive: guests become part of our team, get a look inside the kitchen, and experience the creative process firsthand. The experience is personal, lively, and constantly changing.
For us, they are a confirmation that our path makes sense. They are signals that someone is noticing our work and that it’s having an impact. But at the same time, we realize that prestige isn’t the goal—it’s more of a motivation to keep growing, stay humble, and never be satisfied with what we already know.
We rely on a network of small-scale farmers and growers with whom we have gradually built relationships. I enjoy their passion and their knowledge of the landscape and the season. Working with local products isn’t just a matter of availability—it’s a way to connect our cuisine to the place where we live. I’m surprised by how much richness is hidden even in common ingredients when you approach them with respect and curiosity.
We use these ingredients very deliberately—not for show, but because they naturally complete the overall story. We see caviar, wagyu, and other ingredients as accents that enhance certain flavor moments. They are part of the menu’s structure, not just an add-on. Thanks to a well-thought-out composition, they fit into the seasonal framework. They are never obvious or one-dimensional.
I draw inspiration from everywhere, but mostly from art, nature, and travel. From time to time, I also visit other restaurants, not only to keep up with current trends but also to remind myself what gives gastronomy its uniqueness.
Our vision is to expand the experience beyond the table itself—to work more with the environment, the story, and movement. We want to create concepts that connect gastronomy with other artistic disciplines and that will appeal not only to the taste buds but to all the senses. We are constantly searching for new forms of sharing, openness, and surprise. Levitate is not a finished place—it’s a living organism.
At the same time, our goal is to gain visibility outside the Czech Republic and, in the future, to welcome more guests who travel for gastronomy and are looking for an authentic experience with a deep story. We believe the Czech culinary scene has a lot to offer on an international scale. And we want to be a worthy part of it.
