Chef Luca Cesarini graduated from Italy’s finest cooking school, however his culinary education began much earlier – in his family’s small, lively kitchens in Italy. There, he observed daily meal preparation by his mother and aunt, learning the simple truth that if the ingredients are good, then the food will be good.
Throughout 18 years of professional culinary experience, his earliest influences with home cooking shaped his approach to preparing truly exceptional Italian cuisine with the freshest, highest quality ingredients available in the surrounding region.
After his education, Cesarini honed his craft in Michelin-rated fine dining restaurants throughout Northern Italy, then moved to New York City to join the top-rated Italian restaurant Palio as executive sous chef. In 2001, he became chef de cuisine at the opening of the St. Regis Hotel in Shanghai. He then joined the Sukhothai Hotel in Bangkok, Thailand, where he contributed to La Scala Restaurant earning numerous international accolades as executive sous chef.
Today, his deep-rooted commitment to flavor and authenticity shine through in the rustic Tuscan cuisine he creates at Pelican Hill’s signature Northern Italian restaurant, Andrea.
OC METRO'S 2011 40 UNDER 40
Natashia Tomek | Mike Sheets and Avi Pai | Doug Francis
Genoveva Meza Talbott | Matt Prince | Ash Kumra | Mike Levin
Nicole Suydam | Tony DiCostanzo | John Yarrington
Berenika Schmitz | Naushad Huda | Jasun Weiner | Matt Brown
Matthew K. Stewart | Caterina Hall | Annie Le | Theo Rokos
Theresa Watts | Alejandro Angulo | Joshua Colover
Carolyn Morgan | Steve Ribultan | Morgan McKean
Laurie Rowen and Erin Giglia | Michael Wulf | Ali Sabet
Janice Voshall | Tirzah Lowe | Lindsay Pavlik Lawrence
Scott Slater | Luca Cesarini | Kristen Cuffee-Brown | Mike Smith
Jonathan Rettinger | Robyn Annan Webb | Garrett Calacci
Molly Jo Rosen | Bryan Starr | Inga Sanders
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