Chef
Luca Piscazzi
- Discipline
- Chef
Portrait of Luca Piscazzi
i. Biography
Luca Piscazzi has been Head Chef at Pelagos in Athens, Greece, since 2020, where seasonal raw ingredients are turned into dishes that keep rich flavours, subtle aromas, and varied textures clear on the plate. His Caviar Pasta, an artfully refined dish inspired by eating leftover pasta from the fridge, shows how exact the cooking can be while still feeling personal. "My biggest lesson from Pelagos on Tour? Cherish life’s simple pleasures – genuine hospitality, the ease of slow living and nature’s gifts in their purest form."
Coming Up
Early in their career, Luca worked as Chef de Partie at The Lanesborough in London (2009–2011), commis at La Pergola (2011–2012), Sous Chef at Mio Restaurant Italian, Four Seasons Beijing (2012–2014), Junior Sous Chef at Amber (2015–2016), and Head Chef at La Dame de Pic London (until 2020). Today, Luca is Head Chef of Pelagos (since 2020).
Where They Are Now
Since 2020, he has led Pelagos in Athens, Greece. He brings out rich flavours, subtle aromas, and varied textures from seasonal raw ingredients while keeping each plate immediately recognisable. His Caviar Pasta is an artfully refined dish inspired by eating leftover pasta from the fridge.
Career - Head Chef — Pelagos, Greece (2020–present) - Chef de Partie — The Lanesborough, London (2009–2011) - Commis — La Pergola (2011–2012) - Sous Chef — Mio Restaurant Italian, Four Seasons Beijing (2012–2014) - Junior Sous Chef — Amber (2015–2016) - Head Chef — La Dame de Pic London (until 2020)
Signature
Luca's signature dishes include Caviar Pasta.
Honors
None are listed.
FAQ What is Luca Piscazzi's current role? As of 2026, Luca Piscazzi is Head Chef. Where did Luca Piscazzi work before? Luca Piscazzi's earlier career included The Lanesborough, La Pergola, and Mio Restaurant Italian, Four Seasons Beijing. What is Luca Piscazzi known for? He brings out rich flavours, subtle aromas, and varied textures of seasonal raw ingredients while ensuring diners can immediately recognise what is on their plate.
