Sydney, AustraliaName: Luca Ciano Age: 33 Nationality: Italian Country of Residence: Australia
1. Your Restaurant/Business:
I work as a chef consultant, representing several Italian brands and chef associations. I also teach cooking classes.
2. About Your Kitchen:
Fresh, simple, seasonal.
3. Your Favorite Chef Works Item:
The Madrid Egyptian Cotton Jacket (ECHR).
4. First Job:
Seasonal work during the summer on the coast of Italy, assisting in cooking, cleaning pots and pans and sleeping in the dry cellar with the tins of tomatoes. I was 15; it made me who I am today.
5. Your Cookbook:
The Silver Spoon published by Phaidon Press, it’s a bit of a bible.
6. Your Awards:
In 2001/2002, I took part in the Salon Culinaire International de Londres Competition where I was awarded a Bronze medal for Senior Pasta Class, and a Merit Award in the Nestle’ Master Chef Grand Prix.
7. Your Cooking Inspiration:
My Mom and Heston Blumenthal.
8. Your Speciality Dish:
9. Favorite Dish To Eat:
Simple spaghetti with fresh tomato and basil.
10. Weirdest Thing You Ever Ate:
Snake and crocodile.
11. Favorite Ice Cream Flavor:
Fior di latte.
12. Favorite Drink:
13. Favorite Wine:
14. Who Would You Most Like To Cook For:
Family and friends.
15. Who Would You Least Like To Cook For:
16. Favorite Things To Do When Not Cooking:
17. Your Latest Project:
My own consultancy business.
18. Favorite City and Why:
Sydney, the combination of the big city with the laid back lifestyle. It allows me the chance to surf in the morning and work in the city in the evening. Not every city in the world allows you to do that.
19. Your Greatest Indulgence:
Dark chocolate, minimum 70% cocoa.
20. Your All Time Best Culinary Tip:
Keep it simple.