I started my career from traditional neapolitan pizzerias in Naples (Pizzaria La Notizia by Enzo Coccia. Awarded of best pizzeria 2014/2015 and the first to export the product and the culture of pizza in the world), then I switched my career in a kitchen training journey in restaurants, hotels, palaces and gastronomic michelin restaurants until my last experience as a chef de partie in a 2 michelin starred restaurant in Bordeaux, in the South West of France.

For me, cooking is...

loving and sharing different food cultures, personalities and learn a lot about others people habits. Is something relate to life if we think deeply.

I learned to cook at...

My first steps was, as the most part of chefs, when I was a child, with my grandma. I was learning but I was not realising yet.

A cooking secret...

Simple techniques are the engine and good ingredients are the fuel to get at the objectif of a good dish.

Chef Luigi's reviews

5

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4 services

We feel very fortunate to have had Chef Luigi cook for us this past week. His cuisine showed great classical training, was thoughtfully executed and most importantly, tasted absolutely delicious. He was very capable in creating great menus but also in adapting them to our family’s requests. He was also incredibly kind and gracious in accommodating our eager sons as his “sous” ???? Highly recommend!