Chef

After graduating from the Institute of Hotel Clusone , he wasted no time in wanting to gain experience, beginning his initiation into the culinary art in some of the most important restaurants in the world . Whether it was by the sea (Amalfi Coast , French Riviera , Bermuda, Maldives) or in the mountains ( Courmayeur, Cortina ), Luca Brasi has had the good fortune to work alongside some of the best chefs, learning the sought after styles, the extraordinary facets and the refinement of interpretations.

The training experience of the trip, combined with a solid cultural background, pushed the cook originally from Clusone to return to Bergamo, ready to demonstrate and show off his culinary skills. It was the year 1998, when, in a small trattoria in Osio Sotto, he found the perfect place to open his own, personal location, La Lucanda.

The acclaim by the public and critics is immediate, so much so that in 2000 he enters into the Jeunes Restaurateurs d'Europe, an association that reflects a certain philosophy of cooking: talent, passion and creativity linked to the territory.

In 2001 came the complete renovation of the restaurant, but it was in the following year that he achieved the most prestigious and coveted award for a cook, a Michelin star.

Still in Osio Sotto, in 2004, he founded the Olfa, a café and pastry shop with a restaurant, managed in partnership until 2009. Instead of feeling satisfied, the affirmation and the popularity of Lucanda provide new stimulus to the chef, culminating with the transfer (2008) of the name to a most prestigious location, in the form of the newly-created Devero Hotel Cavenago Brianza.

His imagination and passion for food led him Brasi, from late 2011 to mid-2013 - the idea Civus (food town): in which to try a new way of serving food, according to the interpretation of the cook-author, but in the manner and according to the schedule of the customer.

In July of 2012 Luca Brasi came full circle, he took over ownership of his Lucanda and, as a good Calembourista, he transforms it into Braseria, becoming the temple for devotees of the flesh in its purest expression, atavistic and ancestral.