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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Citrus cured stone bass, smoked cod's roe, tomato, walnut and tarragon
Those experiences really paved the way for me to explore Italian cuisine in a way that feels genuine and it’s inspired me to get to where I am today. Taking the essence of Italian cuisine and interpreting it in my own way is both a joy and a privilege.
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Tortellini of mazara prawns, saffron, fennel and orange
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.