Chef
Lucas Garigliano
Executive Chef, TRB Hutong
- Discipline
- Chef
Portrait of Lucas Garigliano
i. Biography
The Path
Le Cordon Bleu Paris gave Lucas Garigliano the technical base: line discipline, repetition, and a standard for finish that followed him into service. At L'Atelier de Joël Robuchon in Paris and Dubai, he worked inside a kitchen culture built on exacting execution, sharpening the control and consistency that define that style of cooking. That background now sits behind his role as Executive Chef of TRB Hutong, where the work reads as measured leadership rather than display.
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The Work Today
For Lucas Garigliano, the point of the plate is direct guest impact: creating a meal that holds attention, lands clearly, and gives people a reason to sit together. The emphasis is on sensory engagement and shared dining, not on ornament for its own sake.
Signature
Lucas Garigliano's signature dishes include Le Grand Dessert and a marker of how he frames dessert as part of the dining sequence rather than an afterthought.
In Their Words “What I value most is making food that holds a room and gives guests something to share.” “Cooking became my way of making sense of things — something real, something immediate.”
Acclaim
Lucas Garigliano has described his path without prewriting it, saying he did not grow up aiming for white jackets and Michelin Stars.
FAQ
Asked of Lucas
What is Lucas Garigliano's current role?
Lucas Garigliano is Executive Chef.
Where did Lucas Garigliano train or study?
Lucas Garigliano trained at Le Cordon Bleu Paris.
The Sunday email
Read about chefs like Lucas Garigliano 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
Free. One email a week, and you can unsubscribe from any issue.