Luca Landi

Born in Lucca, Tuscany, 34 years ago, he got the hotel management diploma in Marina di Massa. Since 2003, he’s been the head chef of restaurant Lunasia, by the Green Park Resort in Tirrenia, Pisa. He inherited his strong cooking commitment from his mother, while artisanal fantasy came from his father. His first teacher was Paracucchi’s Angelo D’Amelia, who soon contaminated him with passions and technical curiosities who would stuck Luca for all his life.

He had his hard apprenticeships into several excellent European restaurants: Enoteca Pinchiorri in Florence, Louis IV in Monaco, Celler de Can Roca in Gerona, the avant-garde of Ferran Adrià through the hands of his chef Abellan, several important collaborations like the one with the ice cream “2006 champion of the world” team where he was working on perfecting and developing salty ice creams intended for restaurants. A project that lead him to the first place in 2005 and the second in 2007 on the international Sigep competition “Gelato a Tavola” .

Lunasia (calm, quietness in old Etruscan language) is inserted with its wide glasses in a luxuriant sea pine trees landscape: it’s Luca Landi’s kitchen lab, a place where taste research harmonically melted with aesthetics is in balance between flavor and wonder, product and technique, tradition and modernity. Contrasts, like those between heat and cold inside his salty ice cream.