Born in Rome, Luca knew from an early age that he wanted to become a chef, inspired by the time he spent helping his grandmother in her kitchen. In 2009, after completing his culinary studies, he packed his bags and moved to London at just 19 years old. What he did not yet know was that he was on the path to becoming a Michelin-starred chef.

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Luca has since worked across the globe in some of the world’s most prestigious Michelin-starred restaurants, from Rome to Hong Kong, Beijing to London. In the UK capital, he served as Head Chef under acclaimed French chef Anne-Sophie Pic at La Dame de Pic London, located within the Four Seasons Hotel London at Ten Trinity Square. During his tenure, the restaurant was awarded two Michelin stars.

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After collaborating with some of the finest chefs in the world, Luca embarked on his first independent venture as Head Chef of Pelagos in Athens. When the newly relaunched restaurant opened in May 2021, it quickly established itself on the gastronomic map and later that year earned its first Michelin star.

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Piscazzi is known for drawing out the depth, elegance and purity of seasonal ingredients, ensuring that every dish remains recognisable while elevated. “I am laser-focused on innovatively and sustainably showcasing seasonal local produce from the land and, particularly, the sea that surrounds us,” he says. His international experience, combined with a deep passion for products, menu development, hospitality concepts, people and operations, naturally led him to expand his culinary vision further.

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Most recently, Luca fulfilled a deeply personal ambition with the opening of his own Roman trattoria, Pino By Luca Piscazzi, in Glyfada, in the south of Athens. With Pino, he returns to his roots — celebrating the simplicity, warmth and authenticity of Roman cuisine. His philosophy is to remain faithful to the original recipes he grew up with, while applying the skills, precision and knowledge he has developed over the years to elevate each dish to its very best expression.

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As he continues to evolve creatively, Luca remains driven by a clear purpose: to honour tradition, respect ingredients, and create meaningful dining experiences that connect people through food.