i. Biography
Born in Naples, Italy, Luigi Speranza left home at 14 for The Culinary School of Roccaraso, then moved into kitchen work through a path that runs from line-cook station to executive leadership.
The Climb
Training at The Culinary School of Roccaraso gave Luigi Speranza the base that carried into professional service. From there, the work moved through a line-cook role at Sola Pasta Bar and into a chef position at Sommerfeld in Frankfurt on the Main, Germany (from 2025). That progression is now reflected in his current role as Executive Chef of Sola Hospitality Group (since 2019), where the remit is shaped by years spent advancing through the same kitchen culture rather than by a single leap.
Today
Menu direction, in his own words, stays grounded in seasonality and in balancing the brand with the cook behind it: “I’d like the menus to involve seasonal ingredients and reflect a mixture of my personality as well as the brand’s personality.”
In Their Words “I’d like the menus to involve seasonal ingredients and reflect a mixture of my personality as well as the brand’s personality.”
Recognition
A Michelin star for Sommerfeld is listed among Luigi Speranza’s honors.
Profile updated July 2026
FAQ
Asked of Luigi
Where did Luigi Speranza train or study?
Luigi Speranza trained at The Culinary School of Roccaraso.
What recognition has Luigi Speranza received?
Michelin star for Sommerfeld (2025).
