FOUR-HANDED DINNER AT THE GHV HOTEL IN CREAZZO: CHEFS LUCA TEGON AND TERRY GIACOMELLO JOIN FOR AN EVENING OF ARTISTIC DESSERT

Two chefs, a shared kitchen, and one goal: a unique gastronomic experience. On Saturday, January 17, 2026 , the GHV Hotel & Spa in Creazzo will host a special four-handed dinner event featuring Luca Tegon , the hotel's head chef and the soul of the fine-dining restaurant Wine Room by Luca Tegon , GHV's newest opening, and Terry Giacomello , a Michelin-starred chef among the most authoritative and experimental figures on the contemporary gastronomic scene.

An evening designed for those who love fine cuisine and want an extraordinary gastronomic experience, where technique, vision, and creativity meet in a multi-voiced narrative. The event is born from the encounter between two different yet complementary styles, brought together in the kitchen to create an exclusive tasting menu , created especially for the occasion.

Terry Giacomello , known for his experimental approach and a cuisine that combines technical rigor, research, and a constant pursuit of innovation, will bring to Creazzo a contemporary vision built over a career that has seen him work in some of the world's most influential kitchens. His cuisine is one of contrasts, textures, and surprising flavors , in which tradition constantly interacts with experimentation and a strong focus on sustainability and waste prevention. Alongside him will be Luca Tegon , a young chef with a solid reputation for haute cuisine, who has built his own gastronomic language on balance, Italian identity, and respect for raw materials , a philosophy he has also developed through significant experience in internationally renowned restaurants.

The gastronomic journey will open with an appetizer by Luca Tegon , crafted around local ingredients such as lagoon mantis shrimp and Vicenza salami , in a dish that showcases the natural dialogue between sea and land. This will be followed by Terry Giacomello 's first course, an expression of his technical research and unconventional approach, where smoked eel takes center stage in a play of textures and flavors. The second course, again entrusted to Tegon, will showcase seasonal ingredients from the Berici Hills , such as rampion , in a dish that combines elegance and local identity. The evening will conclude with Giacomello's signature dessert, an intense and layered finale that completes the dinner's gastronomic narrative.

The appointment with Giacomello is also the first in a series of gastronomic events that the GHV Hotel & Spa will host in the coming months, with the aim of creating a calendar of special evenings that will accompany guests well into the summer. "We want Wine Room by Luca Tegon to be a vibrant place, open to discussion and exchange," explains director Riccardo Bacchi Reggiani . "The four-handed dinners were born with precisely this goal: to create a dialogue between chefs, styles, and different visions, offering guests the opportunity to experience a direct comparison and savor, in the same evening, dishes created by different chefs. It's a way to enrich the gastronomic experience and make the restaurant a space for continuous discovery, in dialogue with the local area and the contemporary cuisine scene."

With this project, the GHV Hotel & Spa confirms its commitment to becoming a benchmark for quality hospitality and dining in the Vicenza area, investing in events that leave a lasting impression and attract an increasingly discerning audience to the gastronomic experience.

The Wine Room by Luca Tegon , recently inaugurated within the GHV Hotel, represents the hotel's new gastronomic journey: an intimate and refined space where fine dining dialogues with a contemporary concept of hospitality, attentive to the guest experience. The dinner on January 17th thus becomes an opportunity to showcase this new identity, opening its doors to a curious, passionate audience, attentive to quality.

The dinner event will be held on Saturday, January 17, 2026, at 8:00 PM. Reservations are required and the cost will be €85 per person (wine not included).

For information and reservations: https://ghvhotel.com/cena-a-4-mani-con-chef-terry-giacomello/