Luca was only 8 years old when he already knew he wanted to become a chef. He was lucky to grow up in Puglia; the true gastronomic epicentre of Italy. Like a real Italian, young Luca learned to cook from his grandmother who made the best pasta’s. However, his passion for cooking with the best ingredients and defining flavors, was sparked when going with his father roggero in the early mornings on the bicycle to the fresh markets and local farms to find the best artichokes and vegetables like broccoletti’s and …At the fresh fish market of Largo San Nicola they would handpick from the trays, the the daily catch from the South Adriatic, like; Seabass, ready to eat mussles, octopus, and most tasty red shrimps.
His mother Maria Pia would pick the ingredients at their country house like the olives and grapes and would prepare the table with great atmosphere for most beautiful moment of the day

As Luca was so passionate and determined to become a chef, that he went to take all the steps needed to get there, so he could let other people experience food that is memorable

He was so excited to work in the kitchen that he finished the hotelschool earlier than the other students with a cum laude end result. At that year he also joined a national chef contest where he became 2nd.

He wanted to get the experiences at the best restaurants and started his career in 2011 in the heart of Lucillian Italian cuisine, earning the position of chef the partie . It is there, where he mastered several classic recipes including the favourite original Bolognese , which is slow braised for 6 hours pasta that turns into a soul enriching experience

Luca was interested to get experience of working in different countries to gain a broader knowledge of food cultures and taste.
Therefore he moved to London to work as a junior sous chef at the famous restaurant Novikov where he learned about the workflow of an always fully booked restaurant while maintaining quality.

Because of his interest to be most creative with highest quality of food, he moved back to Italy to join in 2015 the brigade de cuisine at Michellin star *  Sissy restaurant, where he worked for 2 years s a sous chef. Luca learned how to deliver the highest level of fine contemporary Italian cuisine.

Following his quest for perfection chef Luca began his journey with Aman and started at Aman Venice, where he had a beautiful experience and became Arva ambassador and chef.

At 2018 Luca moved to Amanpuri where he first appeared as a guest chef in the Aman Culinary Academy.
After a brilliant season and a very successful implementation of a brand new menu, Chef Luca moved to Montenegro where he delivered once again fine Italian cuisine with the same enthusiasm of his early childhood days.
Chef Luca than moved to Thailand to be chef the cuisine at ‘Arva’ Amanpuri where he created a new menu including a popular set menu with his signature dishes.

Over the years he had developed his own new type of making focaccia bread and after he created the first recipe and process, he brought it to Aman Venice, where his this bread already gained some popularity

After adding more details and adding more creative actions to the process he created his perfect Italian focaccia; In Amanpuri people had heard about it and came to taste this which was according to many people described as ; ‘the best focaccia ever’.

After Amanpuri he made a new version of the bread which became a new type of bread; 'The Smokaccia' sourdough bread with the flavour of Italian herbs and smoked hickory wood. Besides this, he also made a very popular limoncello. He knew he was ready to start for himself so that is what he did, starting to sell his own developed high quality products in the new open kitchen plan / cafe; 'The Smokaccia Laboratory'. A wholesale production of the Smokaccia where people can come to see closeby the interesting process of how it is made. As chef consultant and guest chef, he still loves to bring his passion for true genuine fine Italian dining, loving his work and living his dream.