Chef Luca Marchini
Originally from Tuscany, I grew up in Modena. I came to the kitchen as a boy to enjoy the pleasure of good food. From my family I learned the techniques and recipes essential to preserve the home traditions.
Today cooking is my whole world, the language I have chosen to express myself and share emotions with the perspective of a continuous culinary evolution, often starting from the best memories of local and national cuisine.
My professional career began well before I graduated in Business and Economics, taking strength from all those precious and intense experiences lived in iconic restaurants between Italy and foreign shores.
My professional career began well before I graduated in Business and Economics, taking strength from all those precious and intense experiences lived in iconic restaurants between Italy and foreign shores.
L’Erba del Re, my restaurant, was founded in 2003. Since being awarded a Michelin Star in 2008 we have been holding the Michelin star to which, together with our entire staff, we pay tribute every day with a constant and growing commitment.
Over the course of more than 20 years of activity, the knowledge acquired and the need to tell and communicate in ever different ways have led me to create L’Erba del Re Catering and Events, Amaltea School of Cooking, Trattoria Pomposa al Re gras, Bottega da Re and Pizzeria Tre in Pomposa.
All these realities are based on a philosophy of balance, respect for the raw material, enhancement of personal expression and selection of processing techniques.
Over the course of more than 20 years of activity, the knowledge acquired and the need to tell and communicate in ever different ways have led me to create L’Erba del Re Catering and Events, Amaltea School of Cooking, Trattoria Pomposa al Re gras, Bottega da Re and Pizzeria Tre in Pomposa.
All these realities are based on a philosophy of balance, respect for the raw material, enhancement of personal expression and selection of processing techniques.
I let the world inspire me, to reflect on different trends, admire the work of other professionals and above all keep an open mind to enrich my expertise in how I execute a cuisine true to my personality.
There is no limit to improvement and refinement, there are always new moments to learn from and people to be inspired by, this strongly feeds my enthusiasm.
And this is how I strive to offer a cuisine that is never the same, year after year.
There is no limit to improvement and refinement, there are always new moments to learn from and people to be inspired by, this strongly feeds my enthusiasm.
And this is how I strive to offer a cuisine that is never the same, year after year.
I let the world inspire me, to reflect on different trends, admire the work of other professionals and above all keep an open mind to enrich my expertise in how I execute a cuisine true to my personality.
There is no limit to improvement and refinement, there are always new moments to learn from and people to be inspired by, this strongly feeds my enthusiasm.
And this is how I strive to offer a cuisine that is never the same, year after year.
There is no limit to improvement and refinement, there are always new moments to learn from and people to be inspired by, this strongly feeds my enthusiasm.
And this is how I strive to offer a cuisine that is never the same, year after year.
LUCA MARCHINI’S GROUP
