Gucci's Chief Industrial, Supply Chain Officer Massimo Vian Has Exited Brand
According to sources, he left Gucci for personal reasons and in agreement with the brand.
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The departure is seen as being in sync with Gucci's chief executive officer Stefano Cantino's reorganization.
WWD has learned that following Vian's departure, the industrial operations units that previously reported to him — leather goods, footwear, ready-to-wear, and jewelry — will report directly to Cantino.
'This development is understood to align with Gucci's ambition to sharpen its focus on the growth of its core business categories,' said one market source. 'Streamlining reporting lines is intended to enhance coordination across product categories and accelerate decision-making, enabling a more integrated approach to product strategy and strengthening the link between planning and execution.'
Additional changes are in the pipeline, sources say, adding that Cantino's role supervising the industrial operations is believed to be ad interim.
As reported, Vian was named to his role at Gucci in January 2024. This was a new position, signaling the increasing attention Italian luxury goods companies are paying to control the organization and structure of the key manufacturing pipeline.
Before Gucci, he was chief operating officer at Prada, which he joined in 2020 after a brief stint as CEO at cashmere brand Falconeri. Previously, he was CEO for product and operations at Luxottica Group. He left the Italian giant eyewear manufacturer in 2017 after 13 years. He had initially joined Luxottica as head of industrial engineering.
Separately, Vian has most recently made some online news for a fine he has received from the Bourse watchdog Consob for a private investment he made in 2020 that sources believe refer to insider trading, although he is said to be taking legal action to ascertain that he is extraneous to the facts.
Since his appointment as CEO in October last year, Cantino has been restructuring his team, navigating the uncertain global scenario, tapping Demna as successor to Sabato De Sarno and aiming to reverse declining revenues at Gucci, which fell 25 percent in the first quarter of 2025, dragged down by low traffic and anemic demand for carryover styles.
This week, as reported, he named Maria Cristina Lomanto, currently executive vice president, brand general manager, to the post of president of Europe, the Middle East and Africa, effective June 1. She will report to chief commercial officer Cayetano Fabry and succeed Matteo Mascazzini. Marcello Costa was also promoted to chief merchandising officer.
Among other key changes under Cantino's watch have included the arrival of Valérie Leberichel from Givenchy as senior vice president of global communications at Gucci; Francesco Falai, named chief people officer; Marcello Mastrogiacomo from Armani Beauty Global as VP of digital marketing and media, a new role, and Christophe Marque, who joined last month from DFS Group, a subsidiary of LVMH Möet Hennessy Louis Vuitton, as president and CEO of Gucci Americas.
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Los Angeles Times
an hour ago
- Los Angeles Times
Why a Mexican restaurant is among the first places you should eat in Copenhagen
Finding great Mexican food in unexpected places. Losing the city of L.A.'s oldest restaurant. A guide to the vegan ice cream boom. The Italian potatoes that changed Jenn Harris' mind about fat fries. And 'some guy on Tripadvisor.' I'm Laurie Ochoa, general manager of L.A. Times Food, with this week's Tasting Notes. As Angelenos, we don't think twice about eating Mexican food one day, Thai food the next and Korean food the day after that. Weekend breakfast with friends is as likely to be Chinese rice porridge as it is a plate of buckwheat pancakes or chilaquiles. In fact, we rarely bother to break down our dining choices by cuisine. It's more, let's go get some ramen or birria or boat noodles. But when we travel, we tend to eat more conservatively. With limited time in a new place, we usually stick to what we perceive as the food of the country we're visiting. Trying to find decent Mexican food in Italy, for instance, while not impossible, isn't easy in a country that prizes the joys of hyper-regionality. You take a risk ordering pasta alla carbonara (a seemingly simple dish that's hard to perfect if you don't take your time with the guanciale) outside of Rome or tortellini en brodo in any Italian region other than Emilia-Romagna. And yet, when I landed in Copenhagen late last month, with all the glories of smørrebrød and cutting-edge Nordic cuisine to explore — including two places in the city (Noma and Geranium) named at different points the No. 1 restaurant in the world on the World's 50 Best list — the first place I headed was a Mexican restaurant. Of course, the restaurant, Sanchez, is no ordinary Mexican spot. The owner, Rosio Sanchez, was the head pastry chef for Rene Redzepi at Noma for five years before opening her first Copenhagen taqueria, Hija de Sanchez, in 2015. She briefly returned to collaborate with Redzepi on Noma's 2017 Mexico pop-up in Tulum. If a real-life version of 'The Bear' character Marcus (Lionel Boyce) had been sent to Copenhagen for pastry chef training at the world's best restaurant in 2014, Sanchez likely would have been his mentor, not Will Poulter's character Luca. Indeed, Sanchez appears in the series' chef-packed Season 3 finale talking about why she loves to cook. And one of Sanchez's former chefs, Laura Cabrera, has risen to lead her own kitchen at the zero-waste restaurant Baldío in Mexico City. When I first ate Sanchez's Mexican cooking in 2016 at Hija de Sanchez, I was immediately struck by the skill of her tortilla making, not easy in a place where masa is not readily available, and the way she was able make food that felt completely Mexican while incorporating Danish ingredients — a fjord shrimp taco, for instance, or gooseberry salsa. Never mind that as she told Margy Rochlin in this paper during a 2017 guest chef appearance at the L.A. Times Food Bowl with Sqirl's Jessica Koslow, some of her first customers in Copenhagen called tortillas 'pancakes.' Or that when she saw Danes eating tacos with a fork and knife she had an illustrated and nonjudgmental 'how to eat your taco' poster made. Since those early days, Copenhagen eaters have taken to her tacos. There are now five Hija de Sanchez taquerias across the city. But Sanchez was not solely interested in exploring tacos. At the end of 2017 she opened Sanchez, a restaurant that elevates Mexican cuisine while still keeping it approachable. In its current form, the restaurant offers a five-course tasting menu for the rough equivalent of $82 with the option of an even more affordable three-course meal for about $59. If you want still more, you can add extra courses — such as an oyster with a sauce of habanero and sea buckthorn, or a slender bean, sheep cheese and cured egg burrito. The oyster was a good, bracing start. And lime-cured langoustine ceviche, served aguachile style, with a verde sauce and fermented tomato water, kept the freshness going. But it was the salbute, with a jolt of intense corn from the puffed fried tortilla and layers of deep, complex flavors from chicken cooked in recado negro sauce, made with charred chiles, plus grilled bladderwrack seaweed in place of lettuce, a quail egg and a drizzle of habanero-árbol chile oil that showed how Sanchez is combining tradition, local ingredients and her own new way of approaching Mexican food. Monkfish cheek, marinated al pastor style, beautifully charred and served with herbs on a lightly charred lettuce leaf came next. It all led to carnitas tacos that we assembled ourselves with freshly made tortillas, herbs, salsa, pickled jalapeño and onion, plus, because this is Copenhagen, green sea buckthorn. The night's most memorable dish, however, was dessert. The menu's description was understated: chocolate mousse. But what is usually a satisfying but unexciting dish came out with a ring of salsa macha, crunchy with pumpkin seeds and preserved ancho chiles, a layer of whipped cream and, for good measure, roasted kelp and drips of olive oil. The mousse itself was made chocolate from Chiapas and hid a nugget of more chiles underneath. The spicy and sweet flavors felt both old and new. It's the kind of dish that shows that Mexican cuisine even thousands of miles away from Mexico itself is still evolving. Now if only we could get Sanchez to open a branch of her restaurant here in L.A. It's been a tough week for L.A. restaurants. Karla Marie Sanford reports that Cole's French Dip, which opened in 1908, making it the city's oldest restaurant, will close its doors on Aug. 2. 'By the time the Olympics get here, all these mom and pops will be gone,' said Brian Lenzo, senior vice president of operations for Cedd Moses' Pouring With Heart, which took over the downtown L.A. restaurant in 2008. 'Hopefully it's a wakeup call for the right people to step up and figure out a plan.' Another downtown loss: David Schlosser announced that his rigorous Japanese-focused restaurant Shibumi — last year he recreated a 1789 Japanese banquet — will permanently close on July 19. Senior food editor Danielle Dorsey reports that Alisa Reynolds' soul food bistro My 2 Cents, on The Times' 101 Best Restaurants in L.A. list, will close on July 31 after 12 years on Pico Boulevard. Reynolds plans to focus on catering, pop-ups and collaborations. And Lauren Ng reports that Melody, the Virgil Village natural wine bar that hosted many pop-ups during its nearly 10 years in business, will close this weekend, though owner Eric Tucker will open a temporary 'Bar Band-Aid' pizza spot on July 16 until the Craftsman bungalow space can be sold. But there are some signs of resilience even in this tough climate. Ng spent time at the recently reopened El Gato Night Market, which shut down for two weeks after ICE raids heated up in Los Angeles. Though more than half of the market's 70 to 80 vendors had not returned in the first days of the reopening and business was slow at first, the crowds started to return after a few days. 'Vendors, many of whom worry for their safety and the future of their businesses, show up for work out of necessity,' Ng writes, 'but also to provide comfort and familiarity for customers, most of whom are Latino and often bring their young children.' Meanwhile, when Maria Sanchez, known on social media as 'Maria la de los Burritos,' was asked to leave her usual burrito-selling spot outside a Home Depot after ICE raids started happening, she was undeterred. She packed her gold-foil-wrapped burritos in the trunk of her car and found eager customers at construction sites. Her carne asada burritos typically sell out in 30 minutes. Contributor Madeleine Connors profiles the maker of these internet-viral burritos that are also doing some good for L.A. workers. Restaurants handle negative customer feedback in different ways. Some, as this sign seen outside the burger bar Sliders in Copenhagen, embrace it. The invitation: 'Try the worst sliders some guy on Tripadvisor has ever had in his entire life alongside enjoying our 'terrible service.' ' It certainly got my attention. If I hadn't already filled up on smørrebrød, I would have stopped in for a 'lamb za'atar spectacular' or 'decadent Dane' (beef patty, melted Danish cheese, caramelized onions and pickled apple) slider.
Miami Herald
an hour ago
- Miami Herald
Trump threatens steep tariffs on goods from EU and Mexico
BRUSSELS -- President Donald Trump announced in letters posted to social media Saturday that he would place a 30% tariff on goods from the European Union and Mexico, upending months of careful negotiations and roiling America's economic relationships with two of its biggest trading partners. Trump's tariffs would take effect Aug. 1, like those on many other trading partners. But the letters to Mexico, America's largest source of imports, and the EU, a trading bloc of 27 nations that collectively make up the world's third-largest economy, are notable. They marked a significant escalation aimed squarely at two of America's closest and most pivotal trading partners. Both economies do a huge amount of trade in goods and services with the United States. And both governments have been in intense negotiations with the United States, right up until Trump's letters were sent. Maros Sefcovic, the EU's trade commissioner, was in regular contact with the U.S. commerce secretary and trade representative. Ursula von der Leyen, president of the European Commission, spoke to Trump. And until very recently, officials had hoped they were on the cusp of a deal. EU policymakers had gradually come around to the possibility that the bloc could face 10% across-the-board tariffs on all goods sent to the United States, and were hoping to negotiate exceptions for important products. Many of the policymakers were eager to end the economic uncertainty that Trump's trade announcements had unleashed on German carmakers, Italian wine exporters and Irish pharmaceutical companies alike. But things changed with Trump's announcement Saturday of a flat 30% tariff, and his threat to make that rate even higher should the bloc retaliate. 'If for any reason you decide to raise your tariffs and retaliate, then, whatever the number you choose to raise them by, will be added onto the 30% that we charge,' Trump wrote in the letter, which echoed a form letter he has been sending out to many American trading partners announcing their tariff rate. Mexican officials had also been in active negotiations. A delegation led by Economy Minister Marcelo Ebrard arrived in Washington on Friday to discuss an 'integral agreement' with U.S. officials covering border security, migration, trade and water management. After an intense volley of tariffs from the United States earlier this year related to Washington's desire to curb the flow of fentanyl across the border, Mexican officials felt they had cultivated a more productive relationship with U.S. officials. Trump placed a 25% tariff on all Mexican imports earlier this year, sparking an intense dispute. But the administration ultimately lifted most of those tariffs by exempting goods that trade under the United States-Mexico Canada Agreement, the North American trade pact, which includes agriculture and other products. According to data from Mexican officials, about 87% of exports from Mexico to the United States are not currently subject to tariffs. Ebrard said in a statement posted on social media Saturday that U.S. officials had told their Mexican counterparts that, 'as part of the profound change in the United States' trade policy,' the Trump administration was going to send letters to all world leaders announcing new tariffs. 'We mentioned at the negotiating table that it was an unjust move and that we did not agree with it,' Ebrard said. He said that Mexican officials would work to ensure that they had an alternative proposal that protects jobs and businesses on both sides of the border before the tariffs take effect Aug. 1. To avoid an earlier threat of tariffs this spring, President Claudia Sheinbaum deployed 10,000 troops to the U.S.-Mexico border, building on recent efforts to curb migration by intercepting migrant caravans and busing migrants to places far from the border. Crossings have plummeted to their lowest level in decades. Sheinbaum also announced a crackdown that has led to record fentanyl seizures, and agreed to extradite dozens of cartel operatives to the United States, breaking with Mexico's previous stance on extraditing the leaders. Mexico's leaders also imposed tariffs and restrictions on many Chinese imports. Sheinbaum was broadly praised for her cool-headed approach to Trump, who called her a 'marvelous woman' after the two spoke about tariffs in February and he offered Mexico an additional month to make gains. Trump this past week announced that he would aim 35% tariffs at Canada -- another key trading partner, and another nation that had hoped it might be closing in on a negotiated deal with the United States. And he has threatened to slap tariffs ranging from 20% to 50% on other nations, including Brazil, Japan and South Korea. The latest round of levies underscores that Trump is willing to upend long-held relationships in his quest to rewrite the rules of global commerce. But for major trading partners, the question now is whether they will hit back. Mexico has never retaliated against the United States, but officials have repeatedly said that they reserve the right to, and have analyzed which U.S. exports they could apply tariffs to. Von der Leyen said in a statement that Trump's latest tariffs 'would disrupt essential trans-Atlantic supply chains, to the detriment of businesses, consumers and patients on both sides of the Atlantic.' She also threatened to hit back, though she did not make retaliation sound like a foregone conclusion at this point, talking about the 'proportionate countermeasures if required.' The bloc had already prepared a retaliatory package in response to earlier tariffs but had paused them to create leeway for negotiation. That retaliation would apply to some 21 billion euros' (nearly $25 billion) worth of imports from the United States. The tariffs are scheduled to kick in at 12:01 a.m. Tuesday unless EU officials choose to suspend them. 'Of course, there are possibilities to react, but we don't want to,' Kaja Kallas, the EU's top diplomat, said in an interview Friday in Kuala Lumpur, Malaysia. 'We don't want to retaliate. We don't want this trade war.' In the run-up to Trump's announcement, officials from the EU had reiterated that their goal was to reach an agreement in principle, a sort of rough-draft trade plan that could serve as a basis for more detailed negotiations. If the newly announced tariff rates remain, however, 'that means trade war,' said Jacob Funk Kirkegaard, a senior fellow at the economic think tank Bruegel in Brussels. He did not think that Trump's warning against retaliation would have much effect on the EU's appetite to hit back. He said the best Europe can hope for is a situation in which many of America's global trading partners retaliate, perhaps in a coordinated way, and Trump is pressured to strike a less extreme stance. 'They have consistently said they would defend themselves under the right circumstances,' he said. 'Now those circumstances are here.' This article originally appeared in The New York Times. Copyright 2025
Boston Globe
2 hours ago
- Boston Globe
How to panic Italians? Jack up the price of espresso.
Among the most worried: the owners of the country's ubiquitous coffee bars. Advertisement 'The world of coffee is changing,' Consilvio said. 'If prices continue to increase, it could become a serious danger' to both livelihoods and tradition. Luigi Morello, the president of the Italian Espresso National Institute, which safeguards the quality of Italian espresso (it should be hazel brown to dark brown, with foam, among other things), said higher coffee prices had 'rightfully alarmed' consumers. 'The whole supply chain is in crisis,' he said. Italy once designated espresso a necessity by law. Just before World War I, the Italian government allowed municipalities to set price controls for basic needs. That included bread, but also coffee served at the bar counter, without table service. Advertisement Such price controls 'protected neighborhood bars for a long time,' said Jonathan Morris, a coffee historian at the University of Hertfordshire in England. 'That's why no one really ever set up coffee chains in Italy.' (Starbucks actually did, but did not open its first Italian outpost until 2018, 47 years after the company's founding.) Even after the controls were lifted, prices remained low, with few bar owners willing to test whether higher prices would push their customers toward the nearest competitor, usually no more than a block or two away. 'There is a kind of communism,' Morello said, 'when actually one should pay for the quality one receives.' The makeup of the traditional Italian espresso, a brew of darkly roasted arabica and robusta beans, also helped keep prices low, Morris said. As arabica bean prices rose, some Italian producers increased the proportion of cheaper robusta beans in their coffee blends, but that formula was no longer as effective when robusta prices also surged, he said. An espresso in Italy averaged 1.16 euros (about $1.36) as of the latest analysis this year by Assoutenti, a nonprofit consumer rights organization, with the lowest average prices found in southern Italy. The national average in January was up about 11.5% from two years earlier, the analysis found, though Italy still sells some of the cheapest espressos in Western Europe. Coffee bean prices have come down somewhat from their peak earlier in the year. But they remain higher than before the surge, and experts fear extreme weather will continue to shrink global supply and keep prices high for roasters, bars and consumers. U.S. tariffs on coffee-producing countries, like Brazil, could drive up prices further. Advertisement The traditional Italian coffee bar relies on coffee sales for about 30% of its revenues, according to Luciano Sbraga, deputy director for the Federation of Italian Public Establishments, a trade association for the food and hospitality sector. Some owners have found it is more profitable to also sell food, for breakfast, lunch or an aperitivo dinner known as 'apericena,' rather than just coffee. 'Many bars are becoming more similar to restaurants,' he said. That was the choice Consilvio made when he bought and renovated his bar, in a stately plaza with a Parisian air in central Turin. The previous owner had sold espressos at the counter for less than a euro apiece, a price that Consilvio said simply 'can't work.' He sells espressos at his bar, Cicinin, for 2 euros for table service on the plaza and 1.30 euros at the counter because nearby bars charge 1.30 euros. (He had wanted to charge 1.50 euros.) Consilvio, who says he drinks seven to eight espressos a day, lamented that espresso machines had become standard in offices and businesses -- 'Hairdressers have them,' he scoffed -- so fewer customers go to bars. When they do, they demand 'the perfect coffee,' he grumbled, 'not too bitter.' In a sign of how much the industry has changed, a capsule coffee machine by Lavazza, the giant Italian coffee producer, has now taken its place at the company's museum in Turin, alongside revered machines that helped create modern espresso. Executives from Lavazza and Illy, the Italian coffee producer based in Trieste, have warned for more than a year that higher coffee bean prices are most likely here to stay, presenting challenges to everyone from farmers outside Italy to large companies to mom-and-pop coffee shops to consumers. Advertisement At Gran Caffè Gambrinus, a cafe in Naples established in 1860, an espresso at the counter now costs 1.80 euros, up from 1.50 euros, said Massimiliano Rosati, one of the owners. The cafe can get away with that price, he says, because for a tourist who comes to Naples, the increase makes no difference. That is often not the case for traditional family-run coffee bars, which tend to compete on price. At Giolitti near the Italian parliament in Rome, where King Charles III and Queen Camilla stopped by for a gelato in April, Giovanna Giolitti said she and her brothers recently raised the price of an espresso at the counter to 1.30 euros from 1.20 euros. Coffee bean prices justified an even bigger hike, she said, but that would have hurt locals who have come to the bar for years. 'Coffee is something that everyone drinks every day,' said Giolitti, who is among the fourth generation of Giolittis to run the bar. In Sant'Eustachio il Caffè near the Pantheon, on a sunny spring Saturday, every outdoor table was full and a line of customers snaked out the door. At one table, two friends, Filippo Facchinetti and Gabriele Bonfanti, shook their heads when their two espressos came out to 9 euros. Bonfanti, who lives in Rome, said he had started making more coffee at home, in part because of pricing but also because he found that some bars use too bitter and dark a roast for his liking. Facchinetti, who lives in Genoa, called two espressos a day his 'bare minimum,' though that day he had already had four, and some days he has six. Advertisement Even recent markups, he believes, will not chase away a nation with a serious coffee craving. 'It's too important,' he said, adding that the Italian espresso ritual 'won't ever change.' This article originally appeared in
