Originally from Garfagnana (Lucca), Luca Landi has been passionate about cooking and finding delicate harmony in flavors since he was a child.
Right out of school, he began his career under the guidance of Angelo Paracucchi before coming into contact with the haute cuisine of Jean Micheal Brawart MOF, chef at Paris’ Closerie des Lilas. He then worked with chef Frank Cerruti at Le Louis XV – Alain Ducasse à l’Hôtel de Paris in Monaco.
At Florenc’s Enoteca Pinchiorri, he worked alongside Italo Bassi and Riccardo Monco and, in 2003, he began creating new flavors of gelato, such as his savory gelato with which he won the Gelato World Cup in 2009. He opened Ristorante Lunasia in 2004 and earned his first Michelin star in 2011.
While he awaited the restyling of Hotel Plaza e De Russie to return to the Lunasia, he traveled the world in order to further hone his craft alongside chefs with three Michelin stars in the United States and Japan. In California, he collaborated with David Kinch, considered to be the best American chef in the Pacific region. In Chicago, Landi worked with Achatz Grant at Alinea, the world’s best restaurant atop Fine Dining Lovers’ Top 100, as well as alongside John Shields, one of America’s most loved chefs among industry experts—both journalists and other chefs. In Tokyo, at the Nihonryori RyuGin, he learned the secrets of Seiji Yamamoto’s kaiseki cuisine while working alongside a true monument to culinary tradition throughout Japan.