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Cesarini Luca (I.C.M.C.)

I worked as a Chef for the past 10 years in three (3) different countrys, such as: Usa – New York City; China – Shanghai; Thailand – Bangkok; Usa – Los Angeles/Newport Beach.

At the age of 21, the goal was presented with the opportunity to become Executive Sous-Chef of Restaurant in New York City, il Palio. The eye for detail broad me to successful wins at the International Salon Culinaire of Food&B Restaurant and Tourism events in New York City.

In 2001 I had the opportunity to be part of the pre opening team for the St. Regis Shanghai, China, as Chef de Cuisine and from 2003 as Executive Sous Chef.
After 24 months he achieved many professional accomplishments, i.e., the successful grand opening of the property, Best Business Hotel new opening 2001, Best Business Hotel in Asia 2002 and Best Italian restaurant and Restaurant Venue 2002/03. In 2004 I join the management team at the Sukhothai hotel in Bangkok, Thailand, as Executive Sous Chef, achieving many professional accomplishments like 2nd Best Worldwide Hotel 2005 Best Italian restaurant 2005/06/07.

Early in 2010 I join, The Pelican Hill Hotel as Executive Chef of Andrea Restaurant, that was awarded with: 2010 Best 50 Italian restaurant in USA, 2011 Best restaurant in Southern California (SoCal) In 2011, OC Metro voted me as one of the Best 40 person under 40 years old.

OTHER BUSINESS: In 2004, as a business partner, we open House of Flours, C’s and Hof. House of Flours was elected as Best Pastry Shop Café by Zagat guide since 2005.