Pronzato believes in three necessary components for a successful We Are ONA experience. “We always start with the location, and how its atmosphere and context inform the space,” he shares, adding that “scouting the venue is definitely one of my passions.” The team always hunts for places that are not only spacious and incredibly appealing, but that locals and internationals are often not familiar with. “We’re intrigued by the unexpected, by locations in parts of the city that are unpopular or still unknown to most people. They shouldn’t be restaurants but rather spaces that we can remodel into one. We enjoy building something from scratch, like the table we’re sitting on here in Venice, which is reminiscent of a river,” he continues. “Equally important is also the group of suppliers, from the ceramic artists to the glass makers and flower designers. And, finally, the chefs, of course—they are the heart of the dining experience.”
For Pronzato, finding the talent is no herculean task. “Over the years, I’ve had the luck to come across a wide range of creatives, who have now become friends and colleagues. Together, we work on finding the right people for the right experience,” he says. More than just a dinner, We Are ONA is, indeed, a community. “What unites us is a passion for food, for produce that is sustainably grown, cooked with emotion and with creativity,” he continues. “We run the whole spectrum. Our team handles all aspects of the event, from transforming a location into a one-of-a-kind restaurant space, to sourcing designers and the staff.” Running such an unconventional project is a constant learning process. “We don’t have reference models,” Pronzato admits; “we like to challenge ourselves and explore the infinite potentialities of our concept. Together, we’ll just continue to travel the world, build the community, and grow further,” he adds.
