Chef Luca Di Pasquale
Private Chef In Athens
18 years in the hospitality business.
I worked in Italy & Spain in top establishments and opened at the age of 26 years old my first restaurant in Cape Town called True Italic, as well I helped as consultant set up the Italian fish restaurant Riva always in Cape Town. With Covid after nearly 9 years of traiding I decided to shut my doors and started working as an Executive chef for an Italian company called Cafè Barbera where I over see more than 40 points of sale worldwide of the Barbera franchise brand.
I specilize in hand made pasta, homemade sicilian sausage, fish, meat and Italian authentic cusine.
More about me
For me, cooking is...
Life and tears Joy and wine with a touch of salt, art happiness and pain
I learned to cook at...
My mother's kitchen no doubt.
A cooking secret...
Speaking with the ingredients
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