Parmigiano Reggiano, the globally recognized symbol of Italian excellence, and Tao Group Hospitality, the world-renowned restaurant and hospitality leader, have announced a landmark strategic partnership set to debut Sake No Hana, Tao Group’s acclaimed modern Japanese restaurant on the Bowery, as well as at the iconic TAO restaurants in New York, Los Angeles, Chicago and Las Vegas.
The collaboration marks Parmigiano Reggiano’s first-ever U.S. restaurant group partnership, reinforcing its expansion into the American market and showcasing its unmatched versatility across global cuisines. Timed to coincide with National Parmigiano Reggiano Day (October 27) – an annual celebration that commemorates the 2012 earthquakes in Italy that threatened the local Parmigiano Reggiano industry – the partnership first kicks off with innovative culinary offerings at Sake No Hana and TAO. A national rollout across 21 Tao Group properties, including Beauty & Essex, Cathedrale, Crane Club, LAVO, Legasea, Luchini, Magic Hour, PHD Lounge, PHD Terrace, Silver Lining, TAO, and Hakkasan, will follow, with innovative menu integrations to be announced in the coming weeks and months.
Working hand in hand with Parmigiano Reggiano, the Tao Group Hospitality Culinary Team developed exclusive dishes highlighting cheeses matured for 12, 24, 36, and rare 60 and 100 month wheels. These exceptional aging profiles reveal unique flavor dimensions and textures, allowing Tao Group chefs to spotlight Parmigiano Reggiano in globally-inspired menus – showcasing its versatility well beyond traditional Italian applications. “Parmigiano Reggiano is a culinary hero that transcends borders,” says Carmine Forbuso, Parmigiano Reggiano’s head of marketing. “This partnership allows us to demonstrate its versatility in unexpected contexts, from modern Japanese applications at Sake No Hana to French-Mediterranean integrations at Cathedrale, through elevated, chef-driven menus and innovative cocktail programs, within some of the most iconic and unparalleled concepts in dining.”
