Summary
Italian cuisine is all about exploring the seasonal delights of the different regions, each offering their own culinary specialties.
International chef, Luca Ciano, has brought together the freshest, in-season produce to create signature Italian dishes that indulge the sensations.
Light meals with tomato and basil for those hot summer days, heart-warming, classic Italian dishes using fennel and olives in winter, the tastes of mushrooms and chestnuts in autumn, and the freshness of asparagus and artichokes in spring--be inspired by the recipes with these and many other seasonal ingredients that will bring a fresh excitement to your cooking.
From field to plate, discover seasonal cooking with fruits, vegetables, meat and fish when in season and at their best in Luca's Seasonal Journey.
Buon appetito!
Luca Ciano was born and raised in Milan by an amazing family from whom he inherited his passion for food and respect for people. Luca started cooking with his Mum and Grandma when he was 8 years old, taking his first few steps with them in the direction of becoming a chef.
Luca's career includes the famous 2 Michelin-starred restaurant "Il Luogo di Aimo e Nadia" in Milan, as well as international experience at London'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 2012 he was awarded in Italy by APCI (Professional Italian Chef Association) 'LES TOQUES BLANCHES D'HONNEUR', HONORARY PROFESSIONAL CAREER AWARD.
He is currently consulting for restaurants, magazines and Italian brands around the world, providing guidance and assistance in their daily operations.
