SHANGRI-LA’S - EROS HOTEL, NEW DELHI, WELCOMES LUIGI FERRARO AS THE ITALIAN CHEF AT SORRENTO, THE HOTEL’S NEWLY LAUNCHED ITALIAN RESTAURANT
Shangri-La’s - Eros Hotel, New Delhi, welcomes Luigi Ferraro as the Italian chef at Sorrento, the newly launched Italian restaurant.
Chef Luigi brings with him more than two decades of hospitality experience from across the globe. He has been working behind the scenes with the hotel’s Executive Chef Neeraj Tyagi and his culinary team to further define the restaurant’s food and beverage operations. The team under his supervision has been artistically crafting dishes inspired by his classic culinary skills, use of authentic ingredients and global experience.
Before moving to India, Chef Luigi served as executive chef for Café Calvados, a luxury restaurant in Moscow, where he handled the complete management of the restaurant and staff, and conceptualised menus based on the fusion of creative Mediterranean and international cuisines. He also served as executive chef at La Tenuta Dei Frati, a catering company in Castrovillari, Cavallino, a Mediterranean restaurant in Marina di Sibaro, Italy, and Borghetto Hotel and Residence in Italy, where he handled the complete management of the kitchen for over 300 guests.
After achieving a qualification in restaurant services from IPSSAR di Castrovillari, a hotel management school in Italy, and receiving his diploma in catering services, he further underwent professional training in the technical and practical preparation of pizza dough and pastry, low- temperature cooking and the fine art of carving.
Chef Luigi began his culinary journey as a commis chef and continued working his way up, holding many significant positions like chef de partie, sous chef, restaurant manager, chef de cuisine, sous pastry chef and executive chef. He has worked at many restaurants in Europe, primarily in Italy. Chef Luigi has also been a part of many exciting events and appeared as a guest chef on many cooking shows in Italy. Chef Luigi is also the author of a book titled “Calabria, in tutti i sensi”. The book was edited during a particular journey that led him to discover the treasures of his native land, Calabria. The purpose of the book is to highlight the link between the gifts of nature and human civilization.
Throughout his culinary career, Chef Luigi’s passion for competition has been evident. He has won multiple culinary accolades, including the “Section Taste Award” in Rome, the “Column of Capocolonna”, recognising his professionalism in Crotone, the “Italian Excellence Award” in Reggio Calabria, and a gold medal under the main restaurant hot food category at the International Kremlin Culinary Cup, to name a few.
His extensive culinary experience and wide knowledge of Mediterranean and international cuisine are accentuated by his philosophy of serving dishes orchestrated with passion and crafted to evoke full flavours through the use of the highest-quality seasonal ingredients, creative composition and sound cooking techniques. Chef Luigi’s culinary vision and unparalleled creativity will bring a new and elevated dining experience to Sorrento.