Chef Luca Casini
Born in Prato, Italy, Chef Luca Casini has more than 13 years of experience in the hospitality and restaurant industries. He is no stranger to Bangkok, having worked at a Bangkok hotel’s Italian restaurant for two and a half years before moving to this riverside property.
His family permanently moved to Pistoia, a countryside city in the Tuscany region, when he was three year old. Most chefs get inspiration by watching their mothers cook in the kitchen. However, his cooking passion was influenced by his grandfather Giuseppe, a great amateur cook.
He started his hospitality career at many fine dining restaurants in Italy. This included working as chef de partie at Montalbano Restaurant in Toscana; Arnolfo Restaurant, one of the top 10 restaurants with two Michelin Stars; and Hotel Altafiumara in Calabria; after graduating with a hotel and food service diploma from Istituto Professionale Alberghiero in Italy. He then broadened his culinary experience for three and a half years by working in fine dining restaurants in London. There, he served as sous chef at the cosy Pomino Restaurant and Bar and Beauberry House and pastry chef at L’etranger, where he gained experience in French and Japanese cooking. He then moved to Lamberts, a modern English restaurant.
In May 2008, he moved to Cyprus to serve as sous chef at the newly opened Eauzone restaurant at Almyra Hotel, a five-star property of Thanos Hotels Group. Here he was in charge of developing new recipes and running the restaurant. He later moved on to work in the same position at Thalassa Boutique Hotel & Spa, a property of Leptos Calypso Hotels & Resorts, in March 2009.
Chef Casini is proud to have been chef de cuisine at La Terrazza restaurant at Hyatt Regency Pune Hotel, a luxury five-star hotel in India, before coming to work in Bangkok in November 2012.