From his early days as Executive Sous Chef to now leading the kitchens as Executive Chef, Luca’s journey at The Ritz-Carlton Abu Dhabi, Grand Canal has been one of growth, curiosity, and purpose.
What began as a focus on precision and execution has evolved into something much bigger, shaping a culinary vision that celebrates both creativity and connection. Under his leadership, the hotel’s dining experiences, including Michelin-recognized Li Jiang and Mijana, have become more than just places to eat; they’re stories told through flavour, culture, and collaboration.
We sat down with the culinary icon to really find out what make him come alive in the kitchen.
Your journey at The Ritz-Carlton Abu Dhabi, Grand Canal has seen you progress from Executive Sous Chef to Executive Chef. How has this evolution shaped your leadership style and your vision for the property’s culinary identity?
Stepping into the role of Executive Chef has been a journey of both growth and discovery. As Executive Sous Chef, my focus was on precision and execution, but this next chapter has challenged me to think bigger – to craft not only menus, but a clear culinary vision for the entire property.
I’ve learned that leadership is about balance: bringing creativity to the table while ensuring consistency, strategy, and commercial awareness. It’s about aligning the artistry of food with the realities of running a successful hotel, from operations to guest expectations.
What grounds me is The Ritz-Carlton philosophy of people and service first. When my team trusts me, I can empower them, and that’s where the magic happens. Together, we create a shared purpose that shapes experiences our guests will always remember. For me, it’s about honouring the brand’s values while injecting a fresh perspective that keeps our culinary identity vibrant and evolving.
Li Jiang and Mijana are both celebrated by the MICHELIN Guide. What do you think makes these venues stand out in such a competitive culinary landscape?
For me, it’s the fact that both restaurants deliver far more than a meal; they create an experience. At Li Jiang, you feel the energy immediately: bold Asian flavours come alive in a setting that’s vibrant and dynamic. Mijana, on the other hand, captures the spirit of the Middle East with refined dishes served in an atmosphere that feels both elegant and welcoming.
But what truly sets them apart is the detail behind the scenes. I work closely with the head chefs to refine every element, from menu development to presentation, ensuring there’s a harmony between creativity, authenticity, and guest expectation. That collaboration extends to our leadership team as well, so the vision of these restaurants always reflects the values of The Ritz-Carlton.
It’s this combination of flavour, ambiance, service, and shared purpose that makes Li Jiang and Mijana not only stand out, but earn their place in the MICHELIN Guide.
Your menus reflect a fusion of Mediterranean traditions with global influences, from Japanese to Middle Eastern cuisines. How do you approach creating harmony between such diverse culinary cultures?
For me, harmony begins with respect. Every cuisine has its own story, and I believe in honouring its origins before blending it with others. Mediterranean cooking gives me a natural foundation – a balance of freshness, simplicity, and flavour – but I love weaving in Japanese precision, Middle Eastern warmth, or even the bold notes of Chinese traditions.
The idea is never to create a clash, but a conversation on the plate. When each element complements the other, guests experience a seamless journey of flavours that feels both exciting and natural.
Being based in the Middle East makes this even more inspiring. Abu Dhabi is a crossroads of cultures, connected to two-thirds of the world within just a few hours. That connectivity has given me the chance to travel widely, explore diverse kitchens, and bring those influences back home to our restaurants. It keeps my perspective fresh and ensures our menus are always evolving.
The Ritz-Carlton Abu Dhabi, Grand Canal, boasts eight distinctive restaurants. How do you balance maintaining each outlet’s unique identity while ensuring consistency across the hotel’s overall dining experience?
For me, the answer is simple: trust. Each restaurant has its own personality, and my role is to make sure that individuality thrives while still upholding the standards of The Ritz-Carlton. I place immense trust in my head chefs, giving them the freedom to create while ensuring their vision aligns with our philosophy of excellence.
That trust is earned through collaboration – tastings, open dialogue, and shared accountability – so my team knows I stand beside them, not above them. At the same time, I lean on the guidance of our leadership, especially my General Manager, Christian Hoehn, and the wider team whose support empowers me to innovate and push boundaries.
It’s this circle of trust – between myself, my chefs, and our leadership – that keeps each outlet distinctive, yet ensures a seamless, cohesive dining journey across the hotel.
As a mentor and leader, what is your approach to training and inspiring your culinary team to embrace creativity, precision, and collaboration?
My focus as a leader is not only on what happens in the kitchen today, but on preparing the next generation of talent for tomorrow. At The Ritz-Carlton Abu Dhabi, we operate eight outlets that require both creativity and operational excellence, so my role is to ensure my chefs think beyond the dish in front of them. I challenge them to understand the full guest journey – how food, ambiance, and service connect – and how their work fits into the hotel’s larger vision.
My Italian roots ground me in respect for tradition, but my strategy is forward-looking: building a pipeline of chefs who are innovative, disciplined, and ready to take on leadership roles themselves. In this way, mentorship becomes not just about inspiration, but about succession planning and sustaining the long-term culinary identity of the property.
You’ve worked in Italy and the Middle East, and beyond. Which of these international experiences has most profoundly influenced your cooking philosophy today?
Every destination has left its mark on me. Italy taught me discipline and, above all, respect for ingredients – the beauty of letting simplicity shine. The Middle East, on the other hand, has shown me how food can tell stories, carrying the spirit of hospitality and culture in every bite.Together, these influences shape a philosophy that balances authenticity with openness to the world. My goal is always to create dishes that feel rooted in tradition but elevated by global perspectives.
Of course, some classics remain sacred – carbonara is carbonara. Try adding cream, and my Italian side will chase you straight out of the kitchen.
Guest experience is at the core of fine dining. Could you share an example of a dish or dining concept you’ve developed that left a particularly lasting x on guests?
One of the highlights has been reimagining Giornotte’s brunch with the launch of The Chef’s Brunch 2.0.
Instead of our team working quietly behind the scenes, we bring the chefs out front – cooking live, plating with precision, and sharing the stories behind each dish.
That shift turns dining into theatre. Guests aren’t just tasting flavours, they’re connecting with the people and passions that created them. It breaks down the barrier between kitchen and table, making the experience feel personal, memorable, and alive.
For me, that’s what fine dining should be: not only exceptional food, but an atmosphere where flavour, service, and storytelling come together to create lasting impressions.
What role does local Emirati and Middle Eastern produce play in your menus, and how do you integrate regional flavours into an international luxury dining framework?
Local sourcing is at the heart of what we do. The UAE offers an incredible bounty, from dates and honey to fish and oysters, all produced right here. Bringing these ingredients into our menus allows us to honour authentic flavours while supporting the country’s farmers and producers.
I’ve built close relationships with Emirati farmers, learning from their practices and showcasing their products on an international stage. It’s a way of creating a circular economy: keeping value within the community, reducing our transport footprint, and offering guests a taste that is both sustainable and rooted in place.
You’ll even find this philosophy woven into The Ritz-Carlton experience beyond the restaurants. Locally harvested dates and Arabic coffee are part of the welcome in our lobby, giving guests an authentic sense of Emirati hospitality from the very first moment they arrive.
Running eight outlets requires constant innovation. How do you stay creatively inspired and ensure that guests continue to encounter something new and memorable?
Inspiration comes from everywhere – travel, global culinary trends, and of course, my team. But the greatest source will always be our guests. In many hotels, creating a genuine connection with diners can be the hardest part. At The Ritz-Carlton, it’s different. We have the opportunity to go further, to build relationships that move beyond the table.
By truly listening and learning from our guests – even understanding their unspoken expectations – we find the spark for creativity. That insight helps us reimagine menus, develop new dining concepts, and craft experiences that feel unique, personal, and alive. For me, innovation isn’t just about change for the sake of it; it’s about ensuring that every visit leaves a lasting impression.
Looking ahead, what exciting new culinary directions or experiences can guests expect under your leadership at The Ritz-Carlton Abu Dhabi, Grand Canal
Guests can look forward to more immersive dining experiences that celebrate both sustainability and creativity. My vision is to highlight the richness of local culture while exploring innovative concepts that continually surprise and delight.
Abu Dhabi’s position as one of the world’s great international hubs gives us a unique advantage – within six hours, we connect to two-thirds of the globe. That diversity is reflected in the guests we welcome, and it inspires us to craft experiences that feel globally relevant yet deeply rooted in the UAE.
Together with the Department of Culture and Tourism, our ambition is to position The Ritz-Carlton Abu Dhabi as more than a hotel, but as a destination where travellers encounter world-class hospitality infused with the authentic cultural heartbeat of the Emirates.
Quickfire Round Questions
- Last meal on Earth? Carbonara
- Current kitchen obsession? OCD about kitchen cleanliness
- Most underrated ingredient? Avocado – rich in healthy nutrients
- Your go-to comfort food after a long shift? Pizza
- Dream culinary destination still on your list? South America
