TEAM

Claudio Liu

Owner

Claudio Liu, the founder and backbone of IYO was born in 1982 in China, in the Zhejiang region of China, but spent his childhood in Correggio, in the Italian region of Emilia. At 18 he moved to Milan and started to work, alongside his father, in the restaurant Acquario. Deep down he started to develop an almost religious admiration for Japanese cuisine and its traditional cult for high-quality ingredients. In 2007, at the age of 24, Claudio opened IYO Taste Experience, the first Japanese restaurant to be awarded a Michelin star in Italy.
But the dream wasn’t over yet, in 2019 he opened IYO Aalto, in the heart of the Porta Nuova area. Most of all, three concepts drive him: commitment, passion and determination.

Domenico Zizzi

Kitchen chef

Born in the Italian region of Apulia in 1990, Domenico started his career as a chef in the kitchens between Taranto and Bari. At the age of 18, he left Apulia to fly to Germany, France, where he worked with Joël Robuchon at L’Atelier Etoile, Thailand and then to Japan. After Fukuoka, he moved to Tokyo where his talent was spotted by Carme Ruscalleda and Heinz Beck. After 5 years, Claudio Liu brought him back to Italy as kitchen chef in his new restaurant IYO Aalto.
In Japan, Zizzi deepened his knowledge of the Japanese language, rigor and aesthetics. Unstoppable, extroverted and “always up to something”, he expresses in his dishes a linear and harmonious synthesis of his cosmopolitan personal experiences between Asia and Europe.

Domenico Zizzi

Kitchen chef

Born in the Italian region of Apulia in 1990, Domenico started his career as a chef in the kitchens between Taranto and Bari. At the age of 18, he left Apulia to fly to Germany, France, where he worked with Joël Robuchon at L’Atelier Etoile, Thailand and then to Japan. After Fukuoka, he moved to Tokyo where his talent was spotted by Carme Ruscalleda and Heinz Beck. After 5 years, Claudio Liu brought him back to Italy as kitchen chef in his new restaurant IYO Aalto.
In Japan, Zizzi deepened his knowledge of the Japanese language, rigor and aesthetics. Unstoppable, extroverted and “always up to something”, he expresses in his dishes a linear and harmonious synthesis of his cosmopolitan personal experiences between Asia and Europe.

Masashi Suzuki

Sushi master

Masashi was born in Tokyo in 1976, and began working from an early age in restaurants in the Yamanashi Prefecture. During the day as a kitchen boy he spied on the skilful work of the great sushi masters; and in the evening he would replicate the same movements with the fish he had bought at the market. In 2001 he moved to Milan where he worked at the sushi counters of restaurants such as Endo, Sol Levante and Osaka, which are among the finest examples of Japanese cuisine in Italy.
In October 2018, he became part of Claudio Liu’s team. A tireless workaholic, Masashi never loses sight of his objective: to prepare the finest specialties where taste goes beyond beauty. Sushi chef of Edomae zushi tradition, the oldest and strictest school, today he is both sushi master at the IYO Aalto and supervisor for IYO Taste Experience’s sushi counter.

Savio Bina

Head maître and head sommelier

Born in Mantua in 1970, his resume speaks for itself: he started his career alternating his studies at the Hospitality college in Desenzano del Garda with working at the temple of the Italian cookery scene, Dal Pescatore in the town of Canneto sull’Oglio (Mantua), currently holding 3 Michelin stars. In 2001, he was called by Carlo Cracco and started to work in the newly opened restaurant Cracco-Peck, where he remained for 5 years as a sommelier. After that, he spent three seasons at the famous restaurant Perbellini in Isola Rizza (Verona). He was patron and maître at the Aromando Bistrot restaurant in Milan for 7 years before returning to the world of fine dining as maître and head sommelier. “Orthodox wine or natural wine?” Savio’s reply is always “I’m only interested in good wine.”

Savio Bina

Head maître and head sommelier

Born in Mantua in 1970, his resume speaks for itself: he started his career alternating his studies at the Hospitality college in Desenzano del Garda with working at the temple of the Italian cookery scene, Dal Pescatore in the town of Canneto sull’Oglio (Mantua), currently holding 3 Michelin stars. In 2001, he was called by Carlo Cracco and started to work in the newly opened restaurant Cracco-Peck, where he remained for 5 years as a sommelier. After that, he spent three seasons at the famous restaurant Perbellini in Isola Rizza (Verona). He was patron and maître at the Aromando Bistrot restaurant in Milan for 7 years before returning to the world of fine dining as maître and head sommelier. “Orthodox wine or natural wine?” Savio’s reply is always “I’m only interested in good wine.”

Matteo Coltelli

Assistant maître

Matteo is from Tuscany but precisely from a Tuscan Island: born in 1989 in Porto Ferraio, on the island of Elba, his thrust and vocation have driven his career: starting with a diploma in Hospitality, experiences in London and NY he then became chef de rang at IYO Taste Experience. Between 2014 and 2018 he honed his skills in Milan at Nobu’s and at Wicky’s, among the finest examples of oriental cuisine in Milan where he was also in charge of the wine list. In May 2018 he returned to the large IYO family starting off in the restaurant of Via Piero della Francesca to then be appointed second maître in the new restaurant of Piazza Alvar Aalto. Matteo is blessed with innate leadership skills and is a real powerhouse of ideas.

NATHALIE COMMUNOD

Head of Communication and PR

Born in Aosta in 1984, Nathalie moved to Milan to study Communication at IULM, University of Languages and Communication. After graduating, she chose to apply her newly-gained knowledge to the spheres of Food & Travel as well as Cultural Heritage Events. In 2018 she met Claudio Liu who radically threw her into the world of fine dining. She was immediately intrigued by this world, and applied her usual enthusiastic approach to this new role. Since 2019, she has overseen and coordinated all communication and PR activities of both IYO Taste Experience and IYO Aalto. Meticulous and well organized, she never lets go until the results have been reached.

NATHALIE COMMUNOD

Head of Communication and PR

Born in Aosta in 1984, Nathalie moved to Milan to study Communication at IULM, University of Languages and Communication. After graduating, she chose to apply her newly-gained knowledge to the spheres of Food & Travel as well as Cultural Heritage Events. In 2018 she met Claudio Liu who radically threw her into the world of fine dining. She was immediately intrigued by this world, and applied her usual enthusiastic approach to this new role. Since 2019, she has overseen and coordinated all communication and PR activities of both IYO Taste Experience and IYO Aalto. Meticulous and well organized, she never lets go until the results have been reached.