Chef Luca Dalla Torre

My name is **Luca Dalla Torre**, I am 55 years old, and I have dedicated my entire professional life to gastronomy.

I started working in professional kitchens at the age of 19 and graduated from the **Steigenberger Hospitality School in Düsseldorf**. Early in my career, I had the opportunity to train in Michelin-starred restaurants in Germany, including **Aubergine in Munich** and **La Galleria in Düsseldorf**. These experiences taught me the importance of discipline, precision, consistency, and respect for the product.

I then moved to Spain, where I lived and worked for more than 25 years. Spain became a fundamental part of my culinary identity. Working in Mallorca and throughout the Spanish gastronomic environment allowed me to develop a deep understanding of Mediterranean cuisine, particularly **rice dishes, seafood, fish, and meat**, as well as the importance of excellent ingredients and their proper preparation.

During those years, I had the privilege of learning from and being inspired by some exceptional professionals, including **Santi Santamaria**, and I had the opportunity to observe the work of **Martín Berasategui** in Mallorca. Experiences like these had a profound influence on the way I understand cuisine.

Throughout my career, I have worked as a **Head Chef and restaurant owner**, and I have owned four restaurants. My responsibilities have gone far beyond the kitchen: I have managed teams, planned staff, organized logistics, developed menus, created recipes, controlled food costs, and overseen the daily operation of restaurants.

What has always driven me, however, is the desire to **keep learning and improving**. I believe that after so many years in this profession, experience is important, but curiosity is even more important. Gastronomy is constantly evolving, and I have always tried to evolve with it.

In recent years, I have developed an even greater appreciation for **refined, high-level cuisine**, where technique, quality of ingredients, balance, creativity, and attention to detail come together. This is also what I recognize when I look at your restaurant and its culinary philosophy.

I am now looking for a new professional challenge in Dubai, where I would like to bring together everything I have learned throughout my career while continuing to learn from new people, new cultures, and new culinary perspectives.

For me, cooking has never simply been a job. **It has been my life, my profession, and a constant journey of learning.**