Gianluca

Teaches at CocuSocial Cooking Classes

Gianluca was born in Sardinia and grew up spending more time in his grandfather's restaurant than his own home. The energy of the restaurant life was addictive, and he knew he had found his calling. He eventually graduated with honors from the I.P.A.S Istituto Professionale Alberghiero Statale (Arzachena - Costasmeralda), One of the top culinary art institutes in Italy. 
 This degree and his passion for food helped him to get his foot in the door at several incredible restaurants (mostly fine dining, Michelin starred and five starred hotels) throughout England, France, and Italy where he worked for several years in league with a variety of accomplished chefs, such as Gualtiero Marchesi 3-star Michelin Chef, Andre De Mechever Executive Chef of the Savoy Hotel in London, Carluccio owner of the renowned restaurant chain just to name few. 
In the year 2000, he moved to NYC, where he opened, managed, and owned several Italian restaurants and wine bars.
 
Gianluca’s dream is to share the beauty of life, food, and the enjoyment he experienced growing up within the Sardinian culinary culture. He has always wanted to show the amazing difference using NON-GMO, natural farm to table products. He hopes to pave the way for folding these foods into peoples’ lives through the recipes of his native land. He strives to follow the sharing and fellowship around food that he thinks is an integral part of the long life and longevity found in Sardinia, written about in the book “Blue Zone” by Dan Buettner.