Francesco Preite

Coming Up

Since 2010, Francesco Preite has held the owner-chef role at Moi Omakase, and that control shapes the restaurant at the level of process as much as presentation. Omakase demands restraint, trust, and timing; the work here answers with clarity rather than display. The chef’s hand stays measured, the pacing stays deliberate, and the meal is allowed to unfold without excess. At Moi Omakase in Prato, Italy, the format depends on that discipline: a set of choices made in real time, under conditions that require precision and calm.

Where They Are Now

At Moi Omakase, the menu runs to nearly 20 courses, with day-by-day nigiri shaped by market availability and seasonality. That is a working method, not a fixed script: the meal changes with what arrives and what is best at the time. The result is a sequence that stays close to the day’s product, with each piece of nigiri prepared to reflect exactly what it is rather than what the menu might have asked for in advance. The approach depends on close observation, and on a chef willing to let ingredients set the terms while still holding the room in a firm frame.

In Their Words “In Japan, I learned that cooking is seeking the "truth" in every ingredient, a continuous dialogue between body, mind and matter.” Those words place the emphasis where the craft places it: on discipline, support, and attention to the ingredient. In omakase, the point is not to cover over the product but to work close enough to it that its character stays legible. At Moi Omakase, that principle is carried course by course, through a meal built on timing, precision, and the consistency of a chef who has held the same line since 2010.