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Luca Ciano was born and raised in Milan, Italy. Typical of many Italian families, they were passionate about food and cooking with the best produce of each season.
Luca started cooking with his mother and grandmother when he was 8 years old—taking his first steps in becoming a chef.
His career in the food industry includes working at the famous 2 Michelin Star restaurant, Il Luogo di Aimo e Nadia in Milan. He’s also worked at London’s Millennium Gloucester Hotel, the Relais & Chateaux in Bermuda and Sheraton On The Park and the Westin Hotel in Sydney.
In 2001/2002, Luca took part in the prestigious Salon Culinaire International de Londres Competition. He was awarded a medal for Senior Pasta Class, and a Merit Award in the Nestle Master Chef Grand Prix. In 2012, while in Italy, he was awarded the Les Toques Blanches D’Honneur Honorary Professional Career award by the APCI
(Professional Italian Chef Association).
Like his family, Luca is passionate about regional Italian gastronomy and showcasing the diversity of Italian cuisine. Luca has recently launched a food product range, ‘Luca Ciano' and currently consult to restaurants, magazines and Italian brands around the world providing guidance and assistance in their daily operations.
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