“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.
Dream guest to have at your table?
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