Born and raised in the culinary capital of Milan, Italy, Luca Ciano says that he inherited his passion for food from his family; he started cooking at the age of eight with his mum and grandma. ‘Keep it simple, fresh and especially seasonal’ is the motto of this accomplished chef, who has been awarded two Michelin stars at his famous restaurant Il Luogo di Aimo e Nadia in Milan.
Luca’s established career also includes international roles at London’s Millennium Gloucester Hotel, Relais & Chateaux in Bermuda, and in Australia, his adopted homeland, at the Sheraton on the Park, The Westin in Sydney and Cypress Lakes Resort in the Hunter Valley.
Luca released his own signature product range which includes handmade pasta sauces and olive oils and his bestselling cookbook, Luca’s Seasonal Journey, was released in April. Luca will be in Byron Bay representing Byron Farmers Market at the Byron Bay FIne Food and Beverage Festival on 3 June.
Readers can get a taste of what Luca will be cooking at a market demo next Thursday 8.30am.