About Us

GAIA – a derivation from ancient Greek “Gaea”, was believed as the mother of nature.
Founded by two culinary experts, Chef Diego Chiarini & Stephane Colleoni, Gaia brings authenticity and creativity in delivering Traditional Italian cuisine.
Here at Gaia Jakarta, Executive Chef Nazario Orlando executes the Gaia philosophy serving a wide range of Italian dishes, from our homemade pasta, to a selection of meat and fish to (last but not least), our delicious desserts like the famous Tiramisu, here served according to the original 1956 recipe.
GAIA’s main dining area ambiance reflects a strong character of the nature ,thanks to the elegant wooden design and flower details present everywhere. Our “below mezzanine” area instead, is characterized by a lower wooden ceiling and dim lights, which creates a more romantic atmosphere. With our table by the window, you will also enjoy the breathtaking view from the 46th floor .The capacity of the restaurant is 130 people (seated), including our private dining room. Being very flexible, we can adapt the venue to all needs of our guests’, from standing cocktail partys to sit-down gala dinners.

Chef Nazario Orlando

Went to National Italian Chef School, since he was 14 years old .
He work in several restaurant around Italy and in many well know places around The World, like Tiggis Restaurant in England, Goodwood Park Hotel in Singapore, Grand Park Hotel in Swiss, Amigo Hotel in Belgium.

GAIA – a derivation from ancient Greek “Gaea”, was believed as the mother of nature.
Founded by two culinary experts, Chef Diego Chiarini & Stephane Colleoni, Gaia brings authenticity and creativity in delivering Traditional Italian cuisine.
Here at Gaia Jakarta, Executive Chef Nazario Orlando executes the Gaia philosophy serving a wide range of Italian dishes, from our homemade pasta, to a selection of meat and fish to (last but not least), our delicious desserts like the famous Tiramisu, here served according to the original 1956 recipe.
GAIA’s main dining area ambiance reflects a strong character of the nature ,thanks to the elegant wooden design and flower details present everywhere. Our “below mezzanine” area instead, is characterized by a lower wooden ceiling and dim lights, which creates a more romantic atmosphere. With our table by the window, you will also enjoy the breathtaking view from the 46th floor .The capacity of the restaurant is 130 people (seated), including our private dining room. Being very flexible, we can adapt the venue to all needs of our guests’, from standing cocktail partys to sit-down gala dinners.

Chef Nazario Orlando

Went to National Italian Chef School, since he was 14 years old .
He work in several restaurant around Italy and in many well know places around The World, like Tiggis Restaurant in England, Goodwood Park Hotel in Singapore, Grand Park Hotel in Swiss, Amigo Hotel in Belgium.