Chef Michael Lucia

My career began as an assistant chef in a prestigious restaurant in Venaria Reale (Turin), the Dolce Stil Novo (1 Michelin star) and continued with the Piccolo Lago Restaurant (2 Michelin stars) on Lake Orta, moving on to the role of Sous Chef at the Barbatoni restaurant in Turin, and finally taking on the role of Kitchen Chef at D&G pâtisserie in Padua.

In recent years, I have also collaborated and worked as a Private Chef in villas in Montecarlo and Marbella, where I rediscovered a great passion for private dining.

Thanks to these experiences, I was able to experiment with the preparation of different dishes, ranging from regional Italian cuisine to savoury pastries and haute cuisine. Fundamental to my career path was my participation in many national and international cooking competitions, from which I came out the winner at the prestigious Taste Embassy Competition and the silver medal at Worldskills Italy. In addition, I attended the Master Of Pastry Innovation at the prestigious school Hangar78, which enabled me to acquire great skill in the preparation and creative presentation of refined desserts, based on the use of simple, quality ingredients, with a variety of combinations. The extreme care for details and the attention I pay to the customer allow me to satisfy even the most original requests.

I consider every work experience as fundamental in my professional path and I fully embrace the idea of long life learning, a crucial concept for those who, like me, live among pans, pots and cookers: all experiences are necessary and enrich both the professional and cultural background.