Luca was born and raised in Milan by an amazing family from whom he inherited his passion for food and respect for people.
Lucaâ€™s career includes the famous 2 Michelin-starred restaurantâ€ Il Luogo di Aimo e Nadiaâ€ in Milan, as well as international experience at Londonâ€™s Millennium Gloucester Hotel, Relais & Chateaux in Bermuda, and in Australia at the Sheraton on the Park and The Westin in Sydney, and Cypress Lakes Resort in the Hunter Valley.
In 2001/2002, Luca took part in the Salon Culinaire International de Londres Competition where he was awarded a Bronze medal for Senior Pasta Class, and a Merit Award in the Nestleâ€™ Master Chef Grand Prix. A number of his signature dishes from his London days have been published in Chefs of Distinction (2003 and 2004 editions).
In 2008 he joined Barilla, where he developed and established the â€œCasa Barillaâ€ cooking school, where he still offer regular hands-on cooking classes and demonstrations in Sydney. Based on regional Italian gastronomy, and showcasing the breadth of Italyâ€™s cuisine, he has travelled with this concept around Australia, New Zealand and many Asian countries.
Since January 2010 Luca has been a contributor for the Australian BBC Good Food Magazine, where his signature Italian regional dishes are published on a regular basis.
Luca now consult for restaurants, magazines and Italian brands in Australia and around the world, providing guidance and assistance in their daily operations.
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Luca Ciano is a professional chef