Luca Porro

The Climb

At Dal Mulin in St. Moritz, Switzerland, Luca Porro was chef in 2019, and GaultMillau recognized him there as a young chef doing an excellent job. That Alpine posting marks the first named point in his line of work, before the cooking shifts to Lyon.

Today

At Danton in Lyon, France, Luca Porro works as Executive Chef, directing a kitchen described as Modern French bistro cooking with local sourcing. The brief points to a city-minded style: current, local, and tied to the produce around the restaurant. The restaurant’s specialty is modern cuisine in Lyon. Read against the Dal Mulin chapter, Porro’s present role shows a cook moving from Alpine recognition into a French bistro setting, with locality used as the main frame.

Signature

Luca's signature dishes include Rös-Putin, Kalbshaxen-Ravioli, and Schweinebauch.

In Their Words “For us, Stadio is not just a place to eat; it is a piece of home, a meeting place for friends, family and connoisseurs.” “Our goal is to continue the story of Stadio with respect for what was and enthusiasm for what is to come.”

Recognition

Luca's honors include Michelin Bib Gourmand (2025) and Koch des Monats.