A native Italian chef for over 25 years, Chef Luca understands living in a world where fresh pasta in never missing from the table, but yet always believes that it is not a single dish tells a story about a chef, but rather, a wide range of them in different periods, styles, and countries. Born spending every summer with his grandmother in Italy, his pasta was never bought, but made instead, and his pasta was always the perfect opportunity for creativity and spent days at a time trying to create the right consistency. After moving to Barcelona around the time where a chef was only just becoming a respectable profession due to television, Chef Luca decided to take a risk and pursue his passion and has been a professional chef ever since. He has worked with chefs of a wide range of nationalities and personalities throughout his career, from small restaurants to those with 3 Michelin stars, increasing his responsibility, creativity, and enormous passion and vision.
Self-described as a chef who seeks his challenges and never relaxes, Chef Luca currently works at Beach Rotana Abu Dhabi as the executive sous-chef. He has also spent two years writing his book on fresh pasta named S.E.N.S.O, dedicated to describing his emotions while creating dishes, and considers the most exciting part of being a chef to be training a new one and watching him or her grow.