Luca Naula

Luca Naula

Head Chef at Clandestino susci bar moreno cedroni srl **michelin
Lives in London, United Kingdom
over 6 months ago

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i'm Luca Naula an italian head chef with a lot of experience in a Michelin star restaurants in Italy and in Europe. i love my work and I study every day to improve myself.I call myself a cook very respectful of the raw material and preparations, but I love to twist the tradition to create new dishes. I became head chef very young But despite this I never stop studying and do internships in large restaurants to continue to learn. In my free time I travel a lot in the world especially in Asia to learn new cultures and new kitchens and I eat in many starred restaurants to learn about the other kitchens
Luca Naula

Experience

  • Head Chef

    Clandestino susci bar moreno cedroni srl **michelin - Portonovo, Italy

    F&B kitchen
    April 2014 - Now · 4 years and 8 months

    i'm actualy head chef at Clandestino susci bar restaurant in Portonovo. Clandestino it's the second restaurant of the famous chef 2 star michelin Moreno Cedroni. During this years with the chef Moreno i'm working with him in a lot of places in Italy , Europe and in the world for a dinners and promotion. This years my restaurant winner the best fish restaurant in italy for the prestigious Espresso guide. In this moment command and Coordinate a kitchen brigade composed of 9 cooks. In the winter when the restaurant it's close i'm going in stage in the best restaurant in the world to learn and i'm trip a lot in the world for learn a new cuisine and tradition

  • Stage en cuisine

    hedone restaurant * michelin - London, United Kingdom

    F&B kitchen
    January 2018 - March 2018 · 3 months

    I have done a training internship at this restaurant in the 50 best restaurant and with a Michelin star. I was able to learn many advanced techniques especially on game and fish. Working mainly in the partie of starters but with the opportunity to see all the other parties and specific preparations

  • saucier/junior sous chef

    principe delle nevi cervinia ***** - Breuil-Cervinia, Italy

    F&B kitchen
    October 2013 - April 2014 · 7 months

    I had work one winter season in this hotel with michelin restaurant. i am a saucier and junior sous chef in the preparation and cooking of the dishes for the restaurant and for the hotel, especially meat ,fish and sauce but at the need I also worked in other games

  • Chef Tournant

    Baglioni Hotels - London, United Kingdom

    F&B kitchen
    October 2012 - August 2013 · 11 months

    I worked at the Baglioni for the opening of Moreno Cedroni's restaurant. My task was to tournant where I used to replace the people in the various games and among my many tasks I did also the shifts at night alone when the most demanding customers demanded the opening of the kitchen 24 hours on 24 and I also carried on the breakfasts at Need

  • chef de partie garnish and garde manger

    apsleys heinz beck restaurant at lanesbourg *michelin - London, United Kingdom

    F&B kitchen
    July 2012 - October 2012 · 4 months

    responsabile della partita dei contorni e delle salse e del garde manger in questo ristorante con 1 stella michelin proprietà dello chef 3 stelle Heinz beck

  • commis chef

    caino restaurant **michelin - Montemerano, Italy

    F&B kitchen
    February 2012 - July 2012 · 6 months

    Caino Restaurant – ranked 2 stars Michelin and listed in the so-called Tre Forchette ranking among the top best Italian Restaurants. I had the chance to work as an apprentice chef helping out with the preparation and cooking of the dishes, especially meat. I was taught various ways to prepare food and, most of all, I had the opportunity to improve my knowledge on the various kinds of meat and beef cuts. Moreover, I had an active role in the preparation and baking of desserts. I also gave my contribution to the cooking of both cold and warm appetizers.

  • Commis Chef

    park hotel delta***** - Ascona, Switzerland

    F&B kitchen
    June 2010 - October 2010 · 5 months

    Parkhotel Delta- 5 star hotel ranked among the best luxury hotels in Switzerland; 15 points on the Gaul Millau guide. I mostly helped the Chef de Partie - Garde Manger and in the breakfast preparation. I had to make sure the establishment had enough food and among my tasks I also had to help with the mise en place of the various dishes. Moreover I was responsible of the kitchen sanitation according to the HACCP protocol.

  • Apprentice Chef

    park hotel delta ***** - Ascona, Switzerland

    F&B kitchen
    June 2009 - October 2009 · 5 months

    Parkhotel Delta- 5 star hotel ranked among the best luxury hotels in Switzerland; 15 points on the Gaul Millau guide. I worked in the Italian restaurant by the Golf Course and helped the various chefs de partie with the mise en place of their dishes. I was also taught how to prepare fresh, handmade pasta every day

  • Apprentice Chef

    hotel castello del sole *****l - Ascona, Switzerland

    F&B kitchen
    June 2008 - September 2008 · 4 months

    Hotel Castello del Sole – 5 Star Luxury Hotel. Awarded best hotel of the year by the Gault Millau Guide in 2007 and 2008. Listed in the Swiss Deluxe Hotel Guide; in the Relais and Cateaux Guide; and in the Les Grandes Tables de Suisse Guide. I mostly helped the Chef de Partie - Garde Manger and in the patisserie. Giving my contribution in setting the appetizers and dessert buffet I was alsogiven much information about menu planning, ingredients and portion sizes

Education

  • ALMA - Parma, Italy

    August 2011 - August 2012

Languages

  • Italian
    Native or fluent
    100%
  • French
    Professional working
    60%
  • English
    Professional working
    60%

Skills

  • Chef
  • Exécutive chef
  • Head chef
  • italian chef
  • Personal chef
  • sous chef
Connections
Paolo Arnetoli
Chef at Il Rossellino
Following
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