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I'm Luca, Executive Chef at Alain Ducasse's cookery school.
I graduated from a hotel school in Italy, and was trained by the chefs Preud'homme and Patrick Laurent, who are members of "Cuisiniers Français".
In 2006, I joined the kitchen team at the Hotel Lotti in Paris.
I then worked alongside the chef Alain Cirelli at Purgatoire-54 Paradis, before becoming a chef trainer at the École Ducasse campus in Meudon.
I'm now the Executive Chef at Paris Studio.
All my fondest childhood memories are of family meals or gastronomic discoveries. Cooking has always been a big part of my life!
Two kitchens are getting a facelift this year: the Truffle and Olive kitchens, in order to enhance our clients' experience and offer modern, friendly spaces.
We also launch new courses every year, in response to new trends. For example, in 2024, you'll find courses on 100% vegan batch-cooking.
Opinel knives are invaluable utensils for our school.
Passing on our know-how is much easier when you have the right tools.
Yes, the pocket knives that we always took on our mountain hikes. They'll forever remain engraved in our memories!
The santoku! It's both versatile and strong.
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