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Award Winning Italian Chef - Luca Pezzera
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Culinary Journey Of Chef Luca Pezzera
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CHEF LUCA PEZZERA
Executive Chef / Co-owner
The Bonta Group
His Awards and Achievements
- Top 100 Most Influential People in Indonesia
- Best Restaurant Award 2006 (Jakarta Kini)
- Winner Regional Black Box Competition 2005 Best Dessert Category
- Winner of Indonesian Black Box Competition 2005
- Winner of Black Box Competition 2005 (Jakarta Area)
- Runner Up Best Restaurant Award 2004 (Jakarta Kini)
His Culinary Journey
At the age of 14 when most boys spent their days having idle fun, Luca Pezzera had already set his
mind on pursuing a career in the culinary industry. "My neighbour made pizza and invited us over
for dinner. When I first touched dough, I knew instantly that I wanted to become a chef,"
reminisces Chef Luca.
With blessings from his parents, he enrolled in the prestigious culinary school, San Pellegrino
School of Hoteliers and upon graduation, embarked on a culinary adventure, which took him
around the world - from Europe to Middle East and South-East Asia.
Now, at 39 years of age, Chef Luca boasts an extensive culinary expertise, the result of over 20
years of working at top establishments in Italy, Switzerland, Scotland, Istanbul, Jordan, Dubai and
most recently Jakarta.
While his stint in Europe allowed Chef Luca to hone his skills in the kitchen, his career took off in
the Middle East where he was put in charge of the famed Spasso Italian Restaurant at
the Hyatt Regency Hotel in Istanbul in 1996. He went on to launch the opening
of L'Incontro Italian restaurant at the Grand Hyatt Amman in Jordan.
With a wealth of experience under his belt, Chef Luca was then headhunted in 2001 to
oversee the operations of Italian restaurant Mosaico, as well as the terrace, lobby
lounge and pool bar at the Emirates Towers Hotel in Dubai.
Then in 2002, his dream to work in Asia was realised when he was headhunted to launch
the Italian restaurant, Scusa at the Hotel InterContinental in Jakarta. There, as head
chef, he spearheaded its operations and brought the restaurant to its current fame, earning him the
title of Top 100 Most Influential People in Indonesia, conferred by the Indonesia Tatler.
During his five-year working stint in Jakarta, Chef Luca earned numerous awards including Winner
of the Black Box Competition 2005 (Jakarta Area), Winner of Indonesian Black
Box Competition 2005, Winner of Regional Black Box Competition 2005 (Best
Dessert Category) and Best Restaurant Award 2006 (Jakarta Kini).
Famed for its excellent Italian fine-dining cuisine, Scusa was a favourite of many high profile
individuals. At Scusa, Chef Luca had the honour of cooking for head of states such as President
Susilo Bambang Yudhoyono and King Abdullah II Bin Hussein and his Queen, as well as celebrities
such as Sylvester Stallone and Catherine Deneuve. His amiable personality garnered him a fan base
of Indonesian socialites and businessmen, who until today remain loyal customers.
In 2007, the opportunity to take his career to the next level came a-knocking when a visiting
Singaporean customer at Scusa explored the possibility of co-owning an Italian restaurant in
Singapore. Throwing caution to the wind, Chef Luca took up the challenge and established
Bonta Italian Restaurant & Bar in March 2007.
Now into its second year of operation, Bonta, which means 'delicacy' in Italian is located
amidst the bustling wine and dine belt of the famed Mohammed Sultan Road. The
restaurant specialises in Northern Italian cuisine with an assortment of dishes
from other parts of Italy. "My cooking style focuses on the art of simplicity, using only top
quality and fresh ingredients. I am largely influenced by the ingredients and cuisine of Northern Italy,
preferring to retain the authenticity of the dishes, albeit with a modern touch," says Chef Luca, a
native of Bergamo in North Italy.
With Bonta now in its second successful year of operations, Chef Luca is also overseeing the
business expansion of the upcoming new establishment, District 10 Bistro Wine Bar. As the
group prepares for the launch of its new bistro, the passionate chef is geared up for the challenges
ahead.
While running the daily operations of his restaurants take up most of Chef Luca's time, he enjoys
spending quality time with his wife and two children during his day off. For leisure, the outdoor fan
travels to nearby countries to dive, ski, trek or indulge in his favourite sport of fly fishing, an activity
enjoyed by his entire family back home. The unassuming chef reveals that he is game for any
outdoor adventure and would like to take a plunge - literally (bungee jumping) during his next
holiday.
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