Born in Cagliari in 1985, Luca Armellino began his culinary career in Rome in 2012, training alongside some of the capital’s most renowned chefs — first and foremost Francesco Apreda at Imago (1 Michelin star), inside the Hotel Hassler. Driven by a strong curiosity and a desire to explore new culinary cultures, he embarked on an international path that led him to work in some of the world’s most influential kitchens. In 2014, he joined the team at Noma in Copenhagen (3 Michelin stars), where under René Redzepi’s guidance he learned the value of dedication, respect, and sacrifice in the kitchen.
From 2016 to 2018, he was part of the brigade at St. Hubertus (3 Michelin stars) led by Norbert Niederkofler, a formative experience that deepened his commitment to ethical and sustainable cooking rooted in local ingredients. His journey continued in Spain, where in 2018 he worked at Amelia (2 Michelin stars) with Paulo Airaudo, followed the next year by a move to the United States, where he joined the acclaimed team at Per Se in New York, under Thomas Keller.
In 2020, he relocated to Japan to work with Luca Fantin at the Bulgari Hotel restuarant in Tokyo (1 Michelin star), immersing himself in the precision and elegance of Japanese culinary techniques. Alongside these roles, he has taken on several food & beverage consulting projects — including in Budapest — which further expanded his international perspective on hospitality and cuisine.
In May 2025, he returned to Italy to take on the role of Executive Chef at Caffè dell’Oro, inside Portrait Firenze. His approach to cooking is shaped by attentiveness to the territory, ingredients, and the people he cooks for. His dishes are clean and recognizable, rooted in Italian flavors and aromas and built on genuine local ingredients, often combined with techniques developed during his years abroad. The result is a sensorial, focused, and consistent cuisine that reflects the local territory through a contemporary lens learned beyond its borders.