The Italian culinary icon’s first U.S. restaurant group partnership launches with Sake No Hana and TAO, expanding to 21 Tao Group properties nationwide with rare aged cheese integrations
New York, NY — 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. ”
“As operators and chefs, we’re always looking for ways to surprise our guests and push culinary boundaries, ” said Ralph Scamardella, Chief Culinary Officer, Tao Group Hospitality. “Integrating rare, aged Parmigiano Reggiano cheeses into a diverse portfolio of restaurants allows us to highlight their exceptional depth and craftsmanship in fresh and dynamic ways, as we continue to set the bar for unforgettable guest experiences with innovation and creativity at the forefront. ”
At Sake No Hana, guests can experience imaginative menu creations that reinterpret Parmigiano Reggiano with modern Japanese technique in dishes like Parmigiano Reggiano Marinated Wagyu Beef, 24-month Parmigiano Reggiano Mochi Korokke, Wafu Nachos, and Sugar Snap Pea Salad, each designed to demonstrate the Italian icon’s depth and versatility. TAO in New York City, Las Vegas and Los Angeles will offer Pork Wonton – Miso Parmigiano Reggiano Broth, Parmigiano Reggiano Marinated Wagyu Beef, King Crab Dynamite, Wagyu Tartar Roll, Seafood Parmigiano Reggiano Dumpling and Abri Salmon Nigiri.
The partnership reflects a shared vision rooted in culinary innovation, craftsmanship, and global storytelling. Over the coming months, Tao Group chefs will continue to roll out bespoke Parmigiano Reggiano-forward dishes across the group’s U.S. venues, highlighting the cheese in Japanese, French-Mediterranean, and other globally-inspired menus in both premium and approachable formats. Lastly, the collaboration will also see Parmigiano Reggiano’s participation in a series of exciting events across the US, which will be announced shortly.
About Parmigiano Reggiano
For nearly 1,000 years, Parmigiano Reggiano has been produced exclusively in the Italian provinces of Parma, Reggio Emilia, Modena, Mantua to the right of the Po river, and Bologna to the left of the Reno River. Parmigiano Reggiano is always made with just three ingredients: cow’s milk, salt and rennet. The feeding of cattle complies with the norms of a strict specification that bans the use of silage and fermented feeds. Parmigiano Reggiano is aged a minimum of 12 months. No additives or preservatives are ever used as part of the strict production guidelines, nor are they needed due to the humidity-controlled aging techniques and long aging times, resulting in a naturally lactose-free cheese. For more information on Parmigiano Reggiano, head to parmigianoreggiano.us. Follow the brand on Instagram and Facebook at @parmigianoreggiano.na.
About Parmigiano Reggiano Day
This year marks the 13th anniversary of the devastating earthquakes that struck Emilia-Romagna in 2012, which put at risk 360,000 wheels of Parmigiano Reggiano. As recounted in the series debut of Chef’s Table, Chef Massimo Bottura shared with the world a revolutionary Risotto Cacio e Pepe recipe, cooked in and featuring Parmigiano Reggiano.
Launched on October 27th, the effort was a resounding success, selling all 360K of the damaged wheels and saving the local cheese industry in the process. Since then, the Consortium has dubbed October 27th “Parmigiano Reggiano Day” , recurrently encouraging culinary enthusiasts around the world to purchase, cook with and order dishes made with this enduring icon.
About Tao Group Hospitality
Tao Group Hospitality delivers distinctive culinary and premium entertainment experiences through its portfolio of restaurants, nightclubs, lounges, and daylife venues, including TAO, OMNIA, Marquee, LAVO, Beauty & Essex, Cathédrale, Little Sister, The Highlight Room, Sake No Hana, KOMA, Avenue, Fleur Room, JEWEL, and more. Led by Co-CEOs Noah Tepperberg and Jason Strauss, the company combines over 25 years of industry experience with innovation and creativity to set the standard for guest experiences. Tao Group Hospitality is part of Mohari Hospitality, an investment firm focused on the luxury lifestyle and hospitality sectors.
Dining and Cooking