Originally from Paola, Calabria, Luca Santoro began his culinary journey at the IPSEOA San Francesco di Paola, where he developed a strong technical foundation, meticulous attention to detail, and a passion for hospitality that soon took him beyond Italy.

International Experience

His career began in Paris with an internship at IDA Restaurant under Chef Denny Imbroisi before moving to London, where he advanced as a Chef de Partie in some of the city's most renowned kitchens. His experience includes San Carlo Fumo, Sartoria under Chef Francesco Mazzei, The Cuckoo Club as a Private Chef, and MAIA Restaurant at Flavio Briatore's Billionaire.

These years refined his technical skills, discipline, and leadership while shaping a lasting philosophy: the future of fine dining must be ethical, sustainable, and rooted in deep respect for exceptional ingredients.

Back to Italy

Returning to Italy, Luca earned a degree in Gastronomy, Hospitality and Territories, combining his international experience with a deeper understanding of food culture and regional identity.

He then joined several Michelin-starred restaurants, including Luigi Lepore Ristorante, Dattilo by Caterina Ceraudo, and SINE by Di Pinto, where he further developed a cuisine that celebrates seasonality, craftsmanship, and sustainability.

Today, Luca combines international technique with Mediterranean heritage to create refined, contemporary dishes that honor the quality of every ingredient and deliver memorable dining experiences.