Luca is a pastry chef in Solarolo, in the province of Ravenna, Italy. After various experiences in hotels and pastry shops in Italy and around the world, he runs the family pastry shop, Rubicondo Pasticceri, together with his brother Alberto.
He began his pastry career under the guidance of his father, Emilio, and after a few years, driven by a constant desire to improve, he met master pastry chef Gino Fabbri, with whom he completed an internship. This experience opened up countless opportunities, taking him first to Adelaide, Australia, to Enzo's Restaurant, where he oversaw the dessert line and then to San Francisco, where he opened the Italian restaurant "Farina."
Finally, he landed in France, working under master pastry chef Philippe Conticini at the Patisserie des Reves, where he oversaw the croissant department.
Throughout these experiences, his connection to the family business, where he oversees the production of leavened Christmas and Easter sweets, remains strong. Thanks to this passion, he won First Prize in Dissapore's annual ranking for best panettone in 2023.
Luca is a traditional pastry chef who loves to play with his desserts and surprise those who taste them with their presentation, giving them an unusual shape. For his desserts, he draws inspiration from his homeland, Romagna, and its traditional savory dishes, which no one would ever imagine served sweet.
Precisely for this reason, he defines himself as a restless pastry chef, as in life as in his pastry laboratory, he enjoys daring and constantly experimenting with shapes, colors, and ingredients. His hyper-realistic, almost pencil-painted pastry style aims to create incredibly realistic desserts, often indistinguishable from the real thing, thanks to meticulous attention to detail and the skillful use of raw materials.
Since 2023, Luca has been a Pastry Ambassador for Molino Dallagiovanna, supporting the company at trade shows, events, and pastry demonstrations in Italy and around the world.
