Lucas Garigliano

The Path

Classical French training set the frame for Lucas Garigliano’s early years in the kitchen. At Le Cordon Bleu Paris, the work began with discipline, technique, and repetition — the base that would carry into later service. That foundation carried into L'Atelier de Joël Robuchon at L'Atelier de Joël Robuchon in Paris and Dubai, where pace and precision were part of the daily standard and where his craft was tested inside a demanding international operation. The result is a chef marked by method, technical fluency, and an attention to the effect a plate can have beyond the pass. At TRB Hutong, Lucas Garigliano now works as Executive Chef, bringing that background into one of Beijing’s closely watched dining rooms. The role calls for control, consistency, and the ability to stage service without letting form outrun the food. It suits a career built through training, movement, and the slow accumulation of kitchen discipline.

The Work Today

As Executive Chef at TRB Hutong, he is responsible for the kitchen at the Beijing restaurant after years shaped by French training and service inside L'Atelier de Joël Robuchon. The route is clear in its logic: Parisian schooling, hard-won experience in a demanding kitchen culture, then leadership in a high-profile room where expectations stay high. The present work is about translating that background into service that reads cleanly at the table. Lucas Garigliano’s own words point to a chef who treats hospitality as a matter of craft and connection, where flavor, timing, and atmosphere have to work in step.

Signature

Lucas's signature dishes include Le Grand Dessert. The name suggests a final course built for scale and presence, a dessert meant to close the meal with a clear finish.

In Their Words “What I value the most, though, is the ability to create unforgettable experiences for my guests—food should be a journey that excites the senses and brings people together.” “Cooking became my way of making sense of things – something real, something immediate.”

Acclaim

The most useful statement of his craft is technical: technique should serve creativity, not fence it in. Read against the path — school in Paris, seven years in one demanding kitchen, then an executive role in Beijing — it describes a chef for whom precision is not separate from feeling, but the means by which feeling can land cleanly.