Vittorio Castellani, also known as Chef Kumalè,  is a “gastronomad” journalist: he travels, writes and cooks, alternating study and research activities on cuisines from all over the world with the work of communicator and teacher. Luxottica interviewed him as part of a series of meetings with cultural and science personalities and business managers. Invited to share the characteristics of the company to offer Luxotticans new perspectives and opportunities to broaden their horizons.

In this video Castellani underlines the importance of conviviality and food for people and for companies. Whether in the private sphere or at work, food is a facilitator: it helps to open up, it shortens distances, encourages discussion and new ideas, it helps to take decisions. Castellani also shares its personal point of view on the globalization of markets and mobility. "There isn't a single dish in the world that isn't the product of interaction and exchange, a phenomenon that has always been around, it means adopting elements from other cultures". A phenomenon that today is not just about taste and feeding: the interaction of different cultures generates new challenges and ideas across any field.