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Luca Piscazzi


“Here at Pelagos, we seek to contribute to Greece’s evolution as a world-class dining destination with the highest standards of service. For us now, the sky’s the limit”

The Rome-born chef knew he wanted to become a chef ever since he would help out his grandmother in the kitchen at a tender age. At 19, he completed his culinary studies and swiftly packed his bags for London.

While he may not have known it at the time, a Michelin star was always in the cards for Piscazzi. He went on to work in restaurants with the coveted status, from Rome to Hong Kong to Beijing to London. In the UK capital, he served as head chef to ground-breaking French Chef Anne-Sophie Pic at her restaurant La Dame de Pic London. Located within Four Seasons Hotel London at Ten Trinity Square, it achieved two Michelin stars during Piscazzi’s tenure. 

In his first solo venture, Chef Luca Piscazzi is invested in bringing out the rich flavours, subtle aromas, and varied textures of seasonal raw ingredients while ensuring diners can immediately recognise what is on their plate

“I am laser-focused on innovatively and sustainably showcasing seasonal local produce from the land and, particularly, the sea that surrounds us” he says. 

Guilty pleasure?

Dream guest to have at your table?
Alain Ducasse 

Name something you cannot live without at work?
Giovanni (Sous Chef)

3 words to define your cooking style?
Simple, Straight-forward, Tasty

Best advice ever received?
Lead by example

Cedric Vinckier

Restaurant Manager

"The world is a small place and being able to connect with people from around the globe is the best part of my work."

With an eye for detail, a passion for travel, and fluency in five languages, it's no wonder Cedric was drawn to the world of hospitality.

Growing up in a family of restaurateurs from his mother’s side, Cedric decided to join a culinary school at 17 years old. After three years as a trainee in the kitchen with Radisson Blu in Germany, he moved to the well-known Le Relais de Bernard Loiseau in the Burgundy region (France) as a commis waiter thanks to his language skills. He then rapidly grew to Chef de Rang. 

Cedric’s passion for travel and challenges encouraged him to start a new chapter in Chile where he was offered his first managerial position (Restaurant Manager) at the age of twenty-four at Hotel Vira Vira.  

To reinforce his knowledge of the industry, Cedric graduated from Les Roches International School of Hotel Management (Crans-Montana) before moving to Mandarin Oriental’s flagship property in Bangkok as the Restaurant Manager of Le Normandie (awarded 2 Michelin stars) for two years. 

At Pelagos since March 2021, Cedric feels his most important role is encouraging positive thinking and spreading happiness among his team to make guests feel at home and create long-lasting memories and relationships.

Guilty pleasure?
Red wine

Favorite dining experience?
Paul Bocuse (Collonges-au-Mont-d'Or, France)

Name something you cannot live without at work?
A cup of green tea

3 words to define your service style?
Relaxed, Elegant, Precise

Best advice ever received?
Hard work pays off