Chef Luciano avatar
Chef Luciano
London | | Professional
Specialty Cuisines: European, French, Italian, Mediterranean, Spanish
Vetted Experiences: Private Chef, Personal Chef, Cooking Class, Corporate Event, Catering, Chef Consultancy

Know more about Chef Luciano's Cooking Style with these sample menus.

How did you start your journey?

My Modern European cooking style developed over the last 7 years. My base is a combination of Classic Italian and French Cuisines. Since I moved to London, I absorbed all the diversity that this great city has to offer. I worked for the best Chefs and Restaurants in the world just to mention a few - Alain Ducasse at Dorchester Hotel (3 Michelin Stars) and The Greenhouse restaurant (2 Michelin Star). I Love the food seasons, my favourites are Spring and Autumn. I like to try different ingredients and be inspired by cuisines from all around the world. When you will book me as your Personal Chef, I will bring you an unforgettable experience to your home. Want to impress your guest? Is there any better way? I will tell you the story behind each dish and let your senses take you for a trip around the world.

Where is your cuisine inspired from?

I am a creative, enthusiastic & hard-working Italian Chef with a huge passion for fresh & seasonal food. I'm a self-thought Chef, and I credit my mother for my love for cooking. I started out in the industry at the age of 14 with a summer job working as a kitchen porter. After the summer experience I found myself working for several Italian restaurants before going abroad to gain more experience. 7 years ago I moved to London to shape up my culinary skills and knowledge, here I worked in the best Michelin Star Restaurants, to name a few: The Greenhouse Restaurant (2 Michelin Stars) and Alain Ducasse at The Dorchester Hotel (3 Michelin Stars). For me cooking is an amazing thing to which I can transfer emotions and tell my story behind each dish. When I am cooking for people, I would like them to understand what I am putting on the plate and why I am trying to combine all those different fresh ingredients. For example I have a venison dish with Jerusalem artichokes and white chocolate, which sounds crazy, but works well. Passion, knowledge and experience are massively important in deciding the meals I create. Over the last 10 years as a Chef, I acquired a strong knowledge in modern techniques and searched for the best products available in the market. Now I am able to put my own stamp and vision on traditional dishes, creating new dishes with new techniques, combinations and experimenting with new flavours.


Hopitality & Events Group Head Chef | Marks & Spencer Head Quarters - London | 2014 - 2017
Responsible for overseeing all aspects of the kitchen and food production areas of multi-site, regular hospitality services spread across over 45 meeting rooms, corporate fine dining and bespoke events varying from press shows to conferences, and planning the cooking of dishes based on the number of expected customers.

Head Chef | Commonwealth Games 2014 – Glasgow | 2014
Managed a high volume kitchen staff members for Commonwealth Games catering division that catered for 12.000 people daily.

Sous Chef | Rhodes 24 - Compass Group - London -1 Michelin Star | 2013 - 2014
Responsible for training kitchen staff, meeting health and safety regulations. Covering Head Chef duties when necessary, maintaining food quality, presentation and execution for 150-200 covers daily to the Michelin star level.

Senior Chef de Partie | Alain Ducasse at Dorchester Hotel - London - 3 Michelin Star | 2012 - 2013
Demonstrated ability to run the meat line garnish section operation using both organizational skills and cooking ability.

Senior Chef de Partie | The Greenhouse - London - 2 Michelin Star | 2011 - 2012
Covered meat and fish sections along with helping to run the kitchen.

Chef de Partie | Murano - London - 1 Michelin Star | 2010 - 2011
Demonstrated ability to run the hot starters section operation using both organizational skills and cooking ability.


Senior Chef de Partie | The Fat Duck | 2014
I Spent 3 days for working experience at Fat Duck, one of the best kitchen in the world under the guidance of the genius Chef Heston Blumental. I had the best food of my life.

What is your Cancellation Policy?

Moderate - Full refund up to 1 week before the event, 50% refund up to 2 days prior to event, except Foodie Service fees

What languages do you speak?

English, Italian

How far can you travel?

500 kms

Foodie Nicola | 5.0

‘I would highly recommend Luciano for any professional catering event. He provided our PE firm with the most delicious breakfast, which was not only very colourful and his attention to ...

Foodie Hardip | 5.0

chef luciano and his wife Ernestina were very professional helpful and very delightful. food was delicious well cooked flavorsome all dishes were of highest standard. they arrived on time and ...