Delfini Luca

At The Tudor Pass I have been called by my friend and Head Chef Stefano Di Giosia to help him Maintaining the Michelin star. we achieved the gaol of maintaining the star for the Michelin Guide UK and Ireland 2026.

Currently in the position of Sous Chef, I am in charge of maintaining in the kitchen the standard of food preparation around the kitchen through the section and with our junior chefs.

I am in charge of training them on the hot section of the kitchen.

I am in charge of the ordering, accepting delivery, rotating stock and helping the Head chef with food flash, stock takes, HACCP records and all the managerial task of the restaurant.

I am involved with Him on menu development and research for the creation of new dishes and menu, that we are trying to change constantly following the seasonality and the micro season of specific ingredients.

Modern Italian restaurant in the heart of Clerkenwell.

Guided by executive chef Robert Chambers Luca wants to bring Italian flavours and vibe in a modern way in to a vibrant place of London. I had the responsability of training people in kitchen standards and production as well as assisting the senior chefs in managing the kitchen and food levels.

Conscious gastronomy and zero waste restaurant.

Guided by Will Murray and Jack Croft I approached the world of sustainability, zero waste, in house charcuterie production and business management, in terms of running cost and operational cost for a business.

Three Michelin starred restaurant guide by Chef Heston Blummenthal.

Named best restaurant in the world in 2005.

Started working as Commis Chef, progressed as Chef de Partie and promoted to Senior Chef de Partie. Had the chance to experience all the service section and the production ones, such as butchery and prep house manager.

As prep house manager was in charge to make sure all the prep level were ready for the service kitchen, making orders, accepting delivery, rotate stock and helping the senior chef in the kitchen for service if needed.

Relais & Chateáux, Three Michelin starred restaurant guide by Chef Antonino Cannavaccioulo.

In an elegant moresque villa on the lake Orta, Chef Cannavacciuolo mix in his dishes two Italian Region, Campania and Piemonte. Campania, His native region and Piemonte, the region that he choose as His home for the future and the region of His wife Cinzia Primatesta.

The Restaurant offer a modern Italian cuisine with mediterranean products and recipe with tradition and ingredients from the north Italy.

Had the chance to focus myself on the fish section, making sure correct preparations of garnishes and protein were up to standard of my chef de pastie and seniors. As a boutique hotels, I developed my skills on breakfast service.

Two Michelin starred restaurant guide by Chef Pino Cuttaia.

Memory and nostalgia based Sicilian food, reinterpreted with new culinary techniques and fresh daily product from local producer and farms.

Focused on seafood and fish locally source around Sicily, I was ion charge of the cold section.

I developed a lot of skills on working and managing seafood, approaching a no waste and recycle philosophy around the sea.

One Michelin starred restaurant in Turin.

Contemporary Piedmont cuisine with hints of international gastronomy and asiatic products.

As progressing for the internship, was my first job as a chef de pastie and I was in charge of the cold section, were I had the chance to work with lots of different produce, from fish to meat and vegetables ensuring correct prep was done to standards from my seniors at the time.

One Michelin starred restaurant in Turin.

Contemporary Piedmont cuisine with hints of international gastronomy and asiatic products.

Internship period

Winner of "Discovery Talent"project, organised by JRE ITALY and "Erminio Maggia" tourism and cooking school.

Scholarship / Stage period

Scholarship awarded by Fondazione CRT and Regione Piemonte (Talenti Neodiplomati project)