TWO VISIONS, ONE COMMON LANGUAGE: LUCA TEGON AND PETER BRUNEL TOGETHER AT THE GHV HOTEL IN CREAZZO

On Friday, February 27, 2026, a new four-handed dinner continues the Wine Room's series of gastronomic encounters.

The gastronomic journey of four-handed dinners under the Wine Room by Luca Tegon banner continues at the GHV Hotel & Spa in Creazzo , a project that focuses on the exchange of contemporary culinary visions. On Friday, February 27, 2026, the kitchen of the hotel's fine dining restaurant will host Michelin-starred chef Peter Brunel , who will be the protagonist, alongside Wine Room head chef Luca Tegon, of an evening built around a common theme: respect for the local area, raw materials, and seasonality.

More than a simple meeting between chefs, the dinner represents a dialogue between two similar sensibilities . Peter Brunel's cuisine, deeply rooted in his region and local products, shares with Luca Tegon's a pared-down approach, focused on the identity of the ingredient and its transformation through technique and research. This common thread unites the two chefs while maintaining their recognizable personalities.

Originally from the Fassa Valley, Chef Brunel is one of the most refined interpreters of contemporary Italian cuisine. After various experiences at the most renowned Italian and international kitchens, especially in France, at Michelin-starred restaurants, in 2019 he opened Peter Brunel Ristorante Gourmet in Arco (TN), earning a Michelin star just over a year after opening . His cuisine is born of study, research, and artistic sensibility, and is distinguished by its elegance, creativity, and ability to transform simple ingredients into complex and contemporary gastronomic expressions.

The gastronomic journey of the dinner event will open with Peter Brunel's signature appetizer, built around a key ingredient reinterpreted through technique and research. This will be followed by the first course, an expression of his contemporary cuisine, showcasing the product's purity and depth of flavor. The fish main course will continue the narrative with an elegant and balanced composition. Luca Tegon will take the stage in the second half of the journey, presenting a meat main course accompanied by a seasonal side dish inspired by the Veneto region. This will be followed by dessert and a selection of small pastries, bringing harmony and identity to the evening's gastronomic narrative.

This second event confirms the GHV Hotel & Spa's commitment to developing a calendar of gastronomic experiences that connect chefs, the region, and guests, transforming the Wine Room into a space for culinary exchange, discovery, and dialogue. These four-handed dinners are designed to offer guests the opportunity to experience a direct comparison of different styles and visions, savoring diverse interpretations of contemporary cuisine in the same evening.

The dinner event will be held on Friday, February 27, 2026, at 8:00 PM . Reservations are required and the cost is €85 per person (wine not included). For information and reservations: https://ghvhotel.com/cena-a-4-mani-con-chef-peter-brunel/