Portrait of Luca Marteddu
i. Biography
Where They Are Now
Product-led cooking is the throughline at Le Gavrinis in Baden, France, where Luca Marteddu has worked as chef since 2019. The method is plainspoken in his own words — “We cook according to the products.” — and that line explains the kitchen’s register: dishes built from what the market, the sea, and the season will give, then pared back to keep the ingredient legible. At Le Gavrinis, that means restraint at the pass, attention in the prep, and a steady refusal to overstate the plate.
The restaurant’s MICHELIN Guide one star in 2022 placed a formal mark on that kind of measured work. Training at Lycée de Compiègne and Lycée Georges Frêche, Montpellier gave Luca Marteddu the groundwork for a career built on structure and control. Those schools sit at the base of a style that reads as disciplined rather than decorative: respect for process, sensitivity to ingredients, and a habit of letting technique support flavor instead of dominating it.
The standards of a high-pressure kitchen were sharpened further at Pierre Gagnaire, where Luca Marteddu worked as commis de cuisine puis chef de partie from 2014 to 2017. That progression matters in the trade: it signals repetition, speed, and the ability to absorb a demanding house style without losing accuracy. In a room like that, consistency is not an abstract virtue; it is the daily requirement. A brief return to Le Gavrinis as chef de partie in Baden, Morbihan in 2019 brought Luca Marteddu back into the house where his role would expand.
Since 2019, he has been chef of Le Gavrinis, guiding the kitchen with the same quiet discipline that marked his rise. The leadership here is not theatrical; it is built through pacing, precision, and a clear standard of product-first cooking.
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Signature
Menu Tañvadenn and merlu vapeur au beurre sit squarely in a language of clarity and control. The names themselves point to a kitchen that keeps the ingredient in focus, where the work is to make the product readable rather than to bury it under construction. In that sense, these signatures function as a shorthand for the house style: restrained, specific, and grounded in source.
In Their Words “We have fun while giving our maximum for our customers because our goal is really to bring them happiness on the plate!” The line points to a kitchen where pace and seriousness can sit alongside each other. It suggests a team working with energy, but still with the discipline required to deliver a plate that lands cleanly at the table. “We cook according to the products.” That is the method in one sentence. The product sets the frame, and the kitchen responds to what is available, what is best, and what the season allows.
Honors
Luca Marteddu’s honors include MICHELIN Guide, one star (2022).
FAQ
Asked of Luca
Where did Luca Marteddu train or study?
Luca Marteddu trained at Lycée de Compiègne and Lycée Georges Frêche, Montpellier.
What recognition has Luca Marteddu received?
MICHELIN Guide, one star (2022).
The Sunday email
Read about chefs like Luca Marteddu in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
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