Chef de Cuisine Luca Piras hails from his native Sardinia and developed an interest in cooking from a very young age by watching his mother and grandmother in the kitchen preparing family meals.
He brings a wealth of international culinary experience and has worked in some of the world’s leading restaurants including 1 Michelin star awarded restaurant, Sambuco, and as a Sous-Chef at the prestigious 5 -star Hotel Principe de Savoia both based in Milan, Italy.
Luca Piras
Chef de Cuisine Luca Piras has been firing up the kitchens at ALBA 1836 since its opening in July 2014.
On 11th November 2016, Chef Luca Piras was been awarded by HAPA (Hospitality Asia Platinum Awards) as HAPA Western Masterchef (Master of Fine Cuisine) and HAPA King Of The Kitchen (The Ambassador of Cuisine).
1. What is your philosophy when it comes to food?
My philosophy has always been Simplicity and Tradition.
2. Name your most Favourite dish on the menu? And why?
The Tuna Carpaccio, the reason is because most of the ingredients used are similar to that of my hometown produce in Sardinia, Italy. It is deliciously light and fresh.
3. Main considerations when it comes to choosing your ingredients?
My main considerations is Seasonality and Quality.
4. If you weren’t a chef, or in the food business, what would you be?
I would love to be an Artist as Drawing is my passion.
5. Do you have a memorable food experience that impacted you as a child or young chef?
Yes Indeed and thanks to my family’s strong tradition for homemade food and fresh produce involving daily visits to the local market, those experiences have truly inspired me.
6. What do you enjoy most about being a chef?
It is a very dynamic job with daily challenges and discovery which allows me to express my creativity to the fullest.
7. Other than creating good food, what are the most important qualities that make a successful chef?
Team Leadership, Charisma and Big Passion.
8. If you had a choice of anything for your last meal, what would you choose to have?
Any kind of food that comes from the hands of my Mother.
9. Do you have any tips for budding chefs or restauranteurs?
Dream big and never give up.