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THOUGHTS ON A MODERN ITALIAN
by Executive Chef, Rob Chambers
I’ve always wanted to cook in a restaurant that felt like home. One of my fondest memories is of making tortelli with my aunt in Campania - we’d spend hours together focused on the art of pasta making.
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I feel truly blessed to have had that experience, as it’s inspired me to get to where I am today, taking the essence of Italian cuisine and interpreting it in my own way. It’s both a joy and a privilege.
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I always cook from the heart, whilst respecting heritage and focusing on craft. This approach translates directly onto the plate and touches everything we do at Luca. It’s what make us A Modern Italian.