February 20-24, 2019 Miami Beach
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Luca Spiga e1539710122549 400x400 - Spiga, Luca

Luca Spiga

Chef Luca Spiga, 32, grew up in Italy where family was always at the core of his childhood. Greatly inspired by his grandmother’s love of cooking, and specifically baking, Spiga developed a passion for food and a curiosity for ingredients and the artistry of cooking.

He began his career at 19 working under the renowned Italian chef, Giorgio Locatelli at Locanda Locatelli in London – the first Italian restaurant to receive a Michelin star. He began as a commis chef and worked his way up, eventually managing the pastry department and development of menus.
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Chef Luca Spiga, 32, grew up in Italy where family was always at the core of his childhood. Greatly inspired by his grandmother’s love of cooking, and specifically baking, Spiga developed a passion for food and a curiosity for ingredients and the artistry of cooking.

He began his career at 19 working under the renowned Italian chef, Giorgio Locatelli at Locanda Locatelli in London – the first Italian restaurant to receive a Michelin star. He began as a commis chef and worked his way up, eventually managing the pastry department and development of menus.
He worked with Locatelli for five years before moving on to work with 2-Michelin Star Chef Marcus Wearing. Two years after working under Wearing, Spiga was ready for a career move. Always a believer that a chef should understand world cuisine and not only one specialty, he set out to find the best Japanese concept in London. In 2011, he landed a job as a line cook at ROKA London with the plan of staying for a year and moving on to his next venture.

Spiga fell in love with Japanese cuisine and the ROKA culture. Specifically, he admired the quality of ingredients, the clean, simple concept and the array of flavors. While proving his culinary skills and commitment, he gained respect from Hamish Brown, Group Executive Chef, and seven years later, he is now the Corporate Executive Chef for ETARU.

In this position, Spiga will oversee and manage the executive chefs at both South Florida ETARU locations in Hallandale and Fort Lauderdale, which is slated to open early summer 2018.

He believes being humble, no matter who you work with or for, is the key to a successful kitchen. In his spare time, Spiga enjoys racing motor bikes.

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