Luca Landi – The art of cooking fish

Chef Luca Landi is a prominent figure in contemporary Italian cuisine.

Born in the province of Lucca, his passion for cooking led him to explore local traditions while combining them with innovative techniques acquired through top-tier international experiences. Among these were periods in Michelin-starred kitchens, beginning with his first apprenticeship under Angelo Paracucchi at Locanda dell’Angelo in Amelia. His journey continued with notable stints at prestigious establishments such as Annie Féolde’s Enoteca Pinchiorri in Florence, Alain Ducasse’s Louis XV in Monte Carlo, Joan Roca’s El Celler de Can Roca in Girona, Mauro Colagreco’s Mirazur in France, David Kinch’s Manresa in California, Grant Achatz’s Alinea in Chicago, and Seiji Yamamoto’s RyuGin in Tokyo.

Luca Landi is renowned for his creative approach to gastronomy, which fuses local flavors, native ingredients, and technique into an internationally relevant and globally sensitive vision. He places strong emphasis on sustainability and a “no waste” philosophy.

In 2011, he earned a Michelin star for the Lunasia restaurant, which he managed at the Green Park Resort in Tirrenia. The star has been consistently maintained, even after the restaurant’s relocation to the Hotel Plaza e de Russie in Viareggio. Situated on the iconic Liberty-style Passeggiata Viareggina, the restaurant offers a modern yet informal setting where the guest and the ingredient take center stage. Diners can even enjoy a unique experience at the kitchentable, witnessing the creation of Landi’s dishes firsthand.

Among his iconic creations are gastronomic ice creams, which earned him international accolades, such as the Coupe du Monde at SIGEP in 2009, as well as other innovations that play with umami, acidity, sweetness, and bitterness to craft multisensory dining experiences.