Born on the island of Sicily, south of the Italian peninsula, Luigi, at a young age became passionate about food, creating dishes inspired by the rich and unique culture of his homeland.
Further to studying and completing his national diploma in hospitality and catering Luigi travelled to Manchester, UK and brought his passion and ideas as a Sous Chef at top eateries, San Carlo and Numero 235.
With this new experience and a command of the English language he returned to Sicily to gain more valuable culinary knowledge. During this time, he worked at the 5 star deluxe San Domenico Palace, Taormina, and the two Michelin star rated Restaurants; the Principe and the Duomo Ciccio Sultana Ragusa. Luigi’s next stop on his culinary leaning journey was at the MecTuriddu which specialises in organic Sicilian slow food, sourced with low impact on the environment.