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BEIJING, China – June, 2016 – From June 12 to June 16, The Ritz-Carlton Beijing, Financial Street presents the most exciting dining event in the city, a gourmet feast featuring Guest Michelin Chefs: Luciano Monosilio of Pipero al Rex Restaurant, and Vincenzo Guarino of Pievano Restaurant. The two chefs will be coming to award-winning restaurant, Cépe, at The Ritz-Carlton Beijing, Financial Street to indulge local gastronomes with their culinary magic, highlighting the best of Italian cuisine. This summer, embark on an authentic Italian culinary journey with the two Michelin chefs only at Cépe.

Over the course of his successful career, Luciano experienced working with the Roscioli brothers and many other celebrated chefs such as Uliassi and Pierangelini. Just several months after the opening of Pipero al Rex, Luciano earned his first Michelin star. He was chosen by Gambero Rosso as the “Emerging Chef of 2012”. In 2014, he was awarded as “Best Chef Under 30 San Pellegrino,” and media declared his dish as “the best carbonara in Rome”. Luciano Monosilio prefers to use seasonal ingredients. Raw or cooked vegetables, sprouts, meat, fish, fruits and flower petals are skillfully selected and assembled to create a dance of flavors that surprises at every bite and continuously satisfies the diner’s taste buds, sense of smell and sight. His aromas are strong but never excessively so.

Vincenzo Guarino was born in Vico Equense, a small town near Naples. He fell in love with the culinary arts at a very young age. He was awarded his first Michelin star in 2009 while working as executive chef of I Salotti restaurant. Presently, he is working as an executive chef at Pievano Restaurant, which is housed in Spaltenna Castle in Tuscany. He draws inspiration from his grandmother and traditional cooking styles. With his experience working with starred chefs around Europe and passion for the culinary arts, eventually he started to enhance his dishes, injecting his own personality into them. He loves the simplest ingredients of Italian cuisine such as tomatoes and pasta, which give life to the concept he calls “Creative Mediterranean Cuisine”.

On June 12, Chef Luciano and Chef Vincenzo will work together with Fabio Nompleggio, Chef de Cuisine of Cèpe, to create an innovative seven-course set menu priced at RMB 988+ and paired with wines from Links Concept, a leading distributor that specifically caters to consumers who are passionate about quality wines. Recommended dishes are “The Famous Carbonara, Egg Yolk, Pecorino, Pork Cheek,” “Cod Fish, Sea Broth, Dry Olives, Capers,” and “Chef Luciano’s Sandwich of Tiramisŭ

June 12, 6:00pm   Bellavista Alma Welcome Cocktail

              7:00pm   Dinner

From June 13 to June 16, Chef Luciano Monosilio will craft his own enticing menu at Cépe restaurant. His recommended dishes are “Bombolotti Carbonara, Egg Yolk, Pecorino, Pork Cheek,”Red Prawns, Shellfish Powder, Coffee Cream, Milk Jelly,” and

Crispy Pork Belly, Fermented Heirloom Carrots, Beer, Cherry Sauce”.

Lunch:  Starts from RMB 388+ per person
Dinner: Starts from RMB 588+ per person

Prices above are subject to 10% service charge and 6% value-added tax.