Five Minutes with.. Aiste Miseviciute of LuxEat

My personal style signature is… A mix of classic, timeless, and minimalistic. Whenever my style is concerned, for me it’s always less is more.

The highlight of my modelling career was… My cover for Numéro magazine in France and working with such photographers as Inez Lamsweerde and Vinoodh Matadin. I also loved my Givenchy perfume campaign.

My Instagram @luxeat is all about…  telling the stories of chefs, artisans, craftsmanship and all the better things in life. It could be food, wine or art such as Japanese ceramics, which I am particularly fond of.

Culinary Journeys began… with me shopping in the fish market of Ibiza and thinking to myself ‘what would happen if the best chefs from Japan could cook with the best ingredients from the local sea?’. That summer I brought one of the best Wagyu masters Kentaro Nakahara and legendary sushi master Keiji Nakazawa to Ibiza. Initially it was supposed to be just a fun party for foodie friends, but we ended up having guests flying in from around the world. 

The idea behind it is… creating unforgettable experiences money can’t buy. 

It’s open to anyone interested in… great food, travel and unique, unforgettable experiences!

Coming up I have Basque Region Pintxos Tour (23-26th March) - On this “Basque gastronomy temples” tour, guests will visit some of the most interesting, ingredient focused, culinary spots in the Basque region including a Pintxos 'crawl' along the narrow stone streets of San Sebastian.

The Basque region in Spain is one of my favourite destinations for food, where I travel regularly. As part of immersing ourselves into the Pintxos culture, we will also visit some exceptional, ingredient focused Basque grill temples such as Etxebarri and Elkano.

Bologna Pasta 'Tour de Force' (11th-14th May)- Guests will follow a trail of the most important trattorias around Bologna, learn how to make tortellini at the legendary institution, taste exceptional Italian vintage wines, regional produce and much more. 

Emilia Romagna is considered the “belly” of Italy, known for its hearty cuisine. On this trip we will be visiting some of the most iconic trattorias and niche artisanal ingredient producers such as what is known as the “Ferrari” of Aceto Balsamico Tradizionale di Modena or Culatello di Zibello.

Bouillabaisse feast in Provence (9th-11th June) - A party to welcome in the summer months and celebrate the famous bouillabaisse dish with an exceptional feast at a private villa in Aix en Provence,  accompanied by a foodie tour of the area.

The bouillabaisse will be cooked from the best catch of the day at the private home of a local family, from a secret recipe they have been perfecting for decades. The feast will be accompanied by wines selected by Ludovic Namur, sommelier of 3 Michelin starred Flocons de Sel.

I think London is really living a renaissance for its gastronomy at the moment and there are so many new great restaurants opening... To name a few, it would be Dorian, the grill with a twist by the very talented Max Coen, who is a former alumni at Ikoyi. Evernight, modern Japanese izakaya by chefs Lynus Lim and  Chase Lovecky. I love the simple hand pulled noodles at Xi’an Impression close to the Emirates Stadium. Finally, Humo, a new sleek and sexy spot in Mayfair by the team behind Endo at the Rotunda with a Colombian chef Miller Prada.

The highlight of my career so far has to be...working with All Nippon Airways, the largest airlines from Japan, who have been supporting my events. Despite being a big company, they are champions of promoting artisans and craftsmanship from Japan.

I love buying physical books rather than downloading them... One of my recent purchases is Living in Japan by Alex Kerr, an American writer living in Japan. It features a collection of houses around Japan, modern, and old. Alex Kerr is also an author of two other fascinating books Lost Japan and Another Kyoto. When reading them, you really feel like you are in that room somewhere in Japan.

I think beauty comes from inside, so I would say, drinking a lot of water and sleeping well is the key to looking good.. as for make up, I use very minimal products, such as Clé de Peau concealer, Lancome mascara and black Chanel kohl.

My guiltiest pleasure is…having time for myself.

If I could work with one chef it would have to be.. Paul Bocuse, the father of the modern gastronomy. He is not among us anymore, but must have been a fascinating person and chef to know.

The one thing I have always wanted to do is… move to Japan, which I consider my spiritual home.

The upcoming project I’m most excited about is.. a very special and exciting project in Miami, which I’ve been working on for the last year. I hope to be able to tell more soon, so stay tuned!

Thank you Aiste Miseviciute, discover Luxeat here.