Pastry consultant


Luca Lacalamita, class 1985, has a series of incredible working experiences for his age, and since 2011 he is working at Enoteca Pinchiorri Florence. Born in Apulia, after graduated at hospitality school of Moffetta, he moved to England where he started his career at Osteria dell'Arancio - King’s road, London. From 2005 until his coming back in Italy, he worked for famous restaurants like: the Dorchester, which is now a three-star michelin restaurant by Alain Ducasse, and the Petrus by Gordon Ramsey, where Luca worked as assistant of the head pastry chef. Back in Italy, Luca worked for some of the most well-know places of italian kitchen: at Cracco-Peck of Milan, at Bulli by Ferran Adrià (experience that most marked him emotionally, sensorially and cerebrally) and also for Osteria Francescana by Massimo Bottura where he creates new dessert and helpes to define the sweet card stagionally. Luca is also a memeber of "Pass121" , a collective of 11 professional italian pastry chefs that focus on using noble raw materials, less manufacturing in order to give the best armony to the dessert and identity to their role.