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.



Born in 1987 in Monza, a large town near Milan, Michele began his career at the age of 16. It took a lot of elbow grease working in the restaurants of Costa Smeralda and Lake Como, to become confident that: "cooking is going to be my life". He worked his way up to finally reach the kitchens of Claudio Sadler and Carlo Cracco in Milan, Martin Berasategui in the Basque Country, Enrico Bernardo in Paris and Seiji Yamamoto in Tokyo. In 2015, he received a call from Claudio Liu: today he is the head kitchen chef at IYO Taste Experience. Since 2019, he has been appointed supervisor at IYO Aalto, Liu’s new restaurant in the Torre Solaria building. Showing an apparently mild character, he identifies himself in these three words: technique, rigor and discipline. A trio that makes him the most "Japanese" amongst Italian chefs.



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.



Born in Pavia in 1972, Danilo has pursued a superb educational path: after obtaining a Diploma in hospitality in Stresa, he became Ais sommelier and, soon after, a sake sommelier. He was in charge of the restaurant, service and beverage at his own family business until he joined IYO Taste Experience in October 2015. Profoundly passionate about Burgundy, he travels there several times a year, returning each time with an ever-more comprehensive knowledge. With guests, he prefers dialogue to imposition, but if you say "you choose", he will indulge in recommending many wonderful wine labels.


Responsabile comunicazione e 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.

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