Private Chef Luca Panzitta

I began my culinary journey in Italy in 1989, at age 15. Since then, I've worked in top kitchens across Italy, Switzerland, Manhattan, and Canada - and owned two restaurants: a refined seafood restaurant in Lake Como, and a 4.9 star-rated pizzeria in Canada.

My passion is preserving authentic Italian culinary tradition using only the finest ingredients. My food is handmade, soulful, and rooted in simplicity and care. I believe every dish should activate all five senses and leave a lasting memory.

I also specialize in seafood, meats, Thai cuisine, and pizza-making - including my own signature high-hydration dough method praised for it's crispness, lightness, and gourmet flavors.

For me, cooking is...

For me cooking is a living art - a soulful mix of tradition, creativity, and passion that connects people through taste, memory, and emotion.

I learned to cook at...

I learned to cook from my mamma and nonna, who passed down their wisdom and inspired me to study culinary arts. I've never stopped learning since.

A cooking secret...

My kitchen secret is a trained palate and instinct for flavor - refined through decades of hands-on experience, deep tradition and constant curiosity.

My menus

The Italian Flavors of Winter

STARTER

Choose 1 dish

Whipped salt cod with crisp polenta chips - creamy and briny, the cod is complemented by the crisp cornmeal

Seared scallops with cauliflower purée and maple reduction - sweet and delicate, balanced by earthy cream

Caramelized onion soup with cheese crostini - golden, rich, and deeply savory

FIRST COURSE

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White lasagna with porcini mushrooms and truffle - layered, aromatic, and decadent

Agnolotti del Plin, filled with braised beef - tender fresh pasta pockets, slow-braised richness

Barley and Tuscan kale soup - rustic, hearty, and comforting

MAIN COURSE

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Slow-cooked beef cheek with buttery mashed potatoes - indulgent, fork-tender comfort

Gently cooked cod with a refined leek and potato cream - delicate and silky with a clean finish

Roasted radicchio with an indulgent gorgonzola sauce - bitter-sweet leaves under a bold, creamy blanket

DESSERT

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Tiramisù Classico - Chef Luca’s signature tiramisù, layered with espresso-soaked Savoiardi, mascarpone cream, and a dusting of dark cocoa

Warm Marsala Zabaglione with Savoiardi biscuit - pure indulgence

Butter-roasted gourmet Panettone with vanilla gelato - festive, sweetly chilled luxury

The Rustic Italian Feast

STARTER

All inclusive

Bruschetta Rustica – Toasted house-made bread topped with vine-ripe tomatoes, fresh basil, and a touch of Parmigiano

FIRST COURSE

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Luca's Signature Pasta Bolognese - Slow-simmered beef ragù with aromatic herbs and tomato on quality Italian pasta

Penne all’Arrabbiata - Quality Italian pasta with a bold, spicy tomato sauce and garlic cream, finished with fresh parsley

MAIN COURSE

All inclusive

Pollo al Limone - Tender chicken roasted with lemon, garlic, and rosemary for a bright, classic flavor

DESSERT

All inclusive

Tiramisù Classico - Chef Luca’s signature tiramisù, layered with espresso-soaked Savoiardi, mascarpone cream, and a dusting of dark cocoa

The Autumn Signature Menu

STARTER

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Sous-vide porcini mushrooms accented with Parmigiano foam and crostini crumble

Venison carpaccio with blackcurrant reduction

Roasted butternut squash with spiced yogurt and toasted seeds

FIRST COURSE

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Butternut squash risotto with amaretti and coffee powder (Signature Dish)

Wild game Tortelli with an indulgent butter and sage sauce

Chestnut and wild mushroom soup with whole-grain crostini

MAIN COURSE

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Tender sous-vide duck breast with a tangy pomegranate demi-glace, and roasted root vegetables

Slow-cooked premium beef filet with sunchoke purée and balsamic-glazed brussels sprouts

Roasted Cauliflower with a delicate hazelnut sauce

DESSERT

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Niagara apple tart with a lightly spicy cinnamon cream

Chestnut Semifreddo with a bold Rum Sauce

Torta Tenerina, a rich, flourless dark chocolate cake

North to South, Italian Luxury

STARTER

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Sicilian seared scallops layered with creamy burrata, charred lemon, and fennel

Rosemary Lamb Tagliata on Potato Mille-Feuille Thin-sliced lamb loin, rosemary-marinated and seared, layered over delicate potato mille-feuille, finished with extra virgin olive oil, microgreens, and a red wine reduction

FIRST COURSE

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Wild mushroom risotto – rich, earthy, and comforting

Lobster linguine arrabbiata – spicy tomato and garlic sauce accented with a surprising candied lemon zest twist

MAIN COURSE

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Delicate Arctic char – served with seasonal accompaniments

Golden Milanese veal cutlet – milk-fed, pan-finished in clarified butter and herbs

DESSERT

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Tiramisù Classico - Chef Luca’s signature tiramisù, layered with espresso-soaked Savoiardi, mascarpone cream, and a dusting of dark cocoa

Signature Burnt Basque Cheesecake with a delicate, caramelized crust and a silky, custard-like center