CHEF LUCA LANDI: REINVENTING FINE DINING
Set within the elegant and refined atmosphere of Ristorante Lunasia, guests are invited to experience a Michelin-starred dining journey that blends innovation with tradition. Under the guidance of acclaimed Chef Luca Landi, each dish becomes a sensory masterpiece—where flavor, aroma, color, and presentation come together in perfect harmony. With deep Tuscan roots and global influences, Landi brings passion, precision, and personality to every plate.
WHERE ART MEETS CUISINE
In the glamorous setting of Ristorante Lunasia, where refined furnishings and impeccable service enhance the sophisticated ambiance, Chef Luca Landi offers an extraordinary culinary experience. His cuisine is a seamless fusion of tradition and innovation—each dish a carefully composed work of art, both visually and gastronomically stunning.
Chef Landi’s gourmet offerings are rich in creativity and infused with the essence of Tuscany, his home region. His menus reveal a special focus on fresh Mediterranean fish and seafood, alongside other locally sourced, rigorously seasonal ingredients. With each plate, he invites diners on a journey through regional flavors elevated by modern technique and artistic vision.
A CHEF’S PATH: FROM TUSCANY TO THE WORLD
Born in Garfagnana (Lucca), Chef Landi’s passion for cooking and balancing delicate flavors emerged in childhood. After finishing culinary school, he began his career under the mentorship of Angelo Paracucchi, a pioneer of modern Italian cuisine.
He soon expanded his culinary horizons, working with Jean-Michel Brawart (MOF) at Closerie des Lilas in Paris and later with Frank Cerruti at Le Louis XV – Alain Ducasse in Monaco. His time at Enoteca Pinchiorri in Florence, under Italo Bassi and Riccardo Monco, further refined his skills in haute cuisine.
In 2003, Chef Landi began innovating with savory gelato, a bold move that led him to victory in the 2009 Gelato World Cup. The following year, he opened Ristorante Lunasia, earning its first Michelin star in 2011.
GLOBAL INFLUENCE, LOCAL SOUL
While awaiting the renovation of Hotel Plaza e De Russie, Chef Landi traveled extensively to deepen his culinary perspective. In the United States, he collaborated with world-renowned chefs such as David Kinch in California, and Grant Achatz at Alinea in Chicago—ranked the world’s best restaurant by Fine Dining Lovers. He also worked with John Shields, a celebrated name among chefs and critics alike.
In Tokyo, he trained at Nihonryori RyuGin with the legendary Seiji Yamamoto, immersing himself in the philosophies and precision of kaiseki cuisine. These global experiences enriched his already distinguished style, blending Japanese discipline, French technique, and Tuscan soul into his evolving culinary expression.
Contributor — Four Hundred by Design