Passion, talent and great sense of humour are just a few words to describe the 2 Michelin Stars and multi award winning, Chef Luca Ciano.
1. Your restaurant/business:
These days I run my own consultancy business. www.lucaciano.com
2. Describe your kitchens:
My kitchen is always a warm place, not ‘cause it’s hot from heat but ‘cause it always manages to make me feel right at home. It’s clean, it’s tidy and I know where everything is or at least should be!! In it, you will find not only all the possible chef tools and gadgets but also so many different items that I’ve collected over my 20 year career from all over the world.
3. Favourite Chef Works item and why:
It has to be my chef jackets. Amongst the many I have from Chef Works I have a model in particular with stripes that not only looks super cool and comfortable but it never creases.
I travel a lot with my job, I usually average 1 week or more overseas a month. It’s amazing to see how the jackets look when I land, it may seem silly, but it truly helps me looking sharp at all times.
4. First job:
I was 15 years old and it was a crappy hotel along the Italian coastline.
For most of Italian young chefs, when it’s summer time it’s seasonal work. Which means 3 months anywhere along the Italian coast working like crazy with no day off.
At the time I was still attending school but we were advised by our chef teacher to go straight into it to find out if that was something that we’d like to pursue as a career.
I don’t wish anyone to do that, the work hours are simply insane, and the work was about peeling bags of potato, cleaning tons of mussels and lots of pans and pots too!!! Actually, I think it’s one of those experiences that forges you into a stronger human being and builds your character.
I wouldn’t want my child to do that, but I’m happy that I’ve done it…………. I wouldn’t be who I am today.
5. Your cookbook:
Funny questions asked at the right time. I’m working on a project right now and I’ve just got a book deal with a major publisher. It’s that fresh that I’m not allowed to talk about it yet!! Sorry
My career includes the famous 2 Michelin-starred restaurant “Il Luogo di Aimo e Nadia” in Milan, as well as international experience at London’s Millennium Gloucester Hotel, Relais & Chateaux in Bermuda, and in Australia at the Sheraton on the Park and The Westin in Sydney, and Cypress Lakes Resort in the Hunter Valley.
・In 2001/2002, I took part in the Salon Culinaire International de Londres Competition where I was awarded a medal for Senior Pasta Class, and a Merit Award in the Nestle’ Master Chef Grand Prix. A number of my signature dishes from my London days have been published in Chefs of Distinction (2003 and 2004 editions).
・In 2008 I joined Barilla Australia, where I developed and established the “Casa Barilla” cooking school.
・Since January 2010 I’ve been a contributor for the Australian BBC Good Food Magazine, where my signature Italian regional dishes have been published on a regular basis.
・In 2012 I was awarded in Italy by APCI (Professional Italian Chef Association) ‘LES TOQUES BLANCHES D’HONNEUR’, CONFERIMENTO ONORIFICENZA PROFESSIONALE ALLA CARRIERA
7. Your cooking inspiration:
I know it sounds cliché but it’s my mum. In my lifetime I’ve seen only a few chefs able to turn nothing into something, and my mum she’s the best at it, really old school.
On the Chef side I’d like to mention ‘IL MAESTRO’ (the teacher) how we call him in Italy, Mr. Gualtiero Marchesi is a renowned Italian chef considered to be the founder of modern Italian cuisine and the first Italian chef to be awarded the 3 prestigious Michelin Stars.
8. Your speciality dish:
I’d like to believe that I have many. In my latest job I was the executive chef for the largest pasta brand in the world, so I’d like to believe that I’m second to none when it comes to pasta. I’m a seasonal chef, I like to wait for each season and focus with what’s available to creating unique dishes over and over.
9. Favourite dish to eat:
Spaghetti with fresh tomato basil and Parmigiano reggiano, simple.
10. Wierdest thing you have ever eaten:
I’ve tried lots of crazy stuff in my days but the latest one was in my last business trip in Taiwan, chicken testicles cooked in a broth…..not horrible but no thanks!
11. Favourite ice cream flavour:
12. Favourite drink:
Classic Italian ‘Negroni’.
13. Favourite wine:
Mainly red and there’s too many to choose from but lately I fell in love with ‘Rosso di Montalcino’ from Abruzzo region.
14. Who would you most like to cook for:
My 15 months old daughter, she’s so much fun! And of course my family too!
15. Who would you least like to cook for:
Skinny/fussy/trendy people with imaginary dietary requirements.
16. Favourite things to do outside of the kitchen:
A few, surfing and riding my Ducati to the track!
17. Your latest project:
I just filmed a TV pilot last week but don’t tell anyone….its a secret!! And I’m about to fly to Philippines and Korea for the next one!
18. Favourite city and why:
Milan Italy, ‘cause I’m from there……
19. Your greatest indulgence:
I love sweets but I’m addicted to dark chocolate. I love to eat it till I’m sick!
20. Your all time best culinary tip:
Keep it simple, fresh and especially seasonal!