Chef Luca Carrino

I was born and bred in Turin, the land where Italy grows her rice. I naturally developed a passion for this ingredient enjoying my grandmother’s hearty traditional dishes.

Two of my grandmother’s hobbies, were cooking and nagging. A few of her favourite quotes were about time. “A rush job never produce a good results” and “Time is an important ingredient in every recipe”. I must have taken her philosophy too literally. In fact, I couldn’t manage to accomplish my Diploma in Culinary Arts in 5 years and a 6th one was required.

After graduation, I worked all over Italy to gather experience and knowledge, putting all I have learnt in school into professional practice. My aim is to achieve excellence of taste through the pairing of ingredients, and my game is to prove the similarity of modern and ancient techniques. I then combined my love for travelling and cooking and took my passion for Italian cuisine to European countries such as Spain, Germany, Greek Islands where I have gained a wider knowledge and became more curious. Asia is my ultimate frontier, where I am committed to continue quenching my thirst for culinary excellence.