Owner of Sweet and Savory by Giusy Personal Chef.
Specialising in Asian cuisine.
I discovered this great passion for cooking in the hotel owned by my parents in the centre of Turin, where my mother was the chef.
My mother loved to have me under control, so no babysitting and yes to meal preparation with mum, then the service would start and punctually I would have my piece of
bread to create new recipes while mum finished the service with a final grade of 10 cum laude, so I convinced myself that I was really good at this!!!
My passion for cooking stems from Italian and Mediterranean cuisine, but over the years I have become interested in Asian culture thanks to the collaboration of three trainees
Japanese during his working years in Florence.
After years of in-depth study and courses in Japanese cuisine, one of them at the Boscolo Etoile Academy, I decided to leave for Japan to deepen my knowledge of sushi preparation and Japanese cuisine in general.
In Tokyo, I specialised in sushi making, in Osaka I perfected my knowledge of centuries-old Japanese cuisine and in Hiroshima that of Streetfood.
I decide later to learn more about other places in Asia, Thailand, Cambodia, Vietnam, South Korea and Okinawa.
In each of these places I attended cooking classes at the academy and from private individuals, from older people who taught me the ancient processes.
I bring all this back to Italy and pass it on to the same people who, like me, share a passion for Asian cuisine.

COMPETITIONS AND TITLES
1986 Taster's diploma ONAV Asti
1990 ANAG Asti taster licence
1992 Professional Sommelier AIS Aosta
1994 Winner Grand Prix Sopexa competition on wines and spirits of France Milan
1994 Appointment as Italian representative International Grand Prix Sopexa Paris
1994 Winner Decanter d'Oro Competition - Fontanafredda Serralunga d'Alba
1995 Winner of the Primo Sommelier d'Italia Competition Fabriano
1996 Nomination for the Italian Final of the Ruinart Trophy Milan
1998 Reserve nomination at the World's Best Sommelier Competition Vienna
2008 " Mariannes du Mont-Blanc " Prize Saveurs de France-Saveurs d'Europe
Chamonix Mont Blanc
2009 'The Best French Cheese Cart' Award Rome
Michelin Star Award Milan

EVENTS
2000 Buffet served to President Ciampi on an official visit to the Aosta Valley Pré Saint Didier
2007 Lunch served to Defence Minister Arturo Parisi at the Castello Cantore Aosta
Buffet served on the occasion of the visit of the Council of the Autonomous Province of Trento
at the Sarre Castle Sarre
Buffet served on the occasion of the establishment of the first Alps-Mediterranean Euroregion
(Aosta Valley, Piedmont, Liguria, Provence-Alpes-Côte d'Azur, Rhône-Alpes), at the Fort
of Bard Bard
2008 Lunch served to the former President of Senegal and current Secretary General of the
Abdou Diouf Francophonie at Sarre Castle Sarre
2009 Lunch served on the occasion of the joint CourmayeurChamonix Mont Blanc Municipal Council meeting at the Courmayeur Cross-Border Museum Courmayeur
Buffet served on the occasion of the performance by Roberto Bolle, principal dancer of the
La Scala Theatre at the Castle of Fénis Fénis
2010 Buffet served on the occasion of the presentation of the film 'The Father and the Stranger' by
Ricky Tognazzi at Palazzo Taverna Rome
2011 "Aosta Valley Cooking School" at the stand of the Autonomous Region of Valle d'Aosta
ad Art Florence, Fortezza da Basso Florence
Film Commition Valle d'Aosta Presentation
Venice International Film Festival Venice - Lido
2012 Collaboration with the Aosta Valley Region and the Chambre Valdotaine in
Representing the Aosta Valley at Eataly in Turin Turin
2013 Event in collaboration with Restaurant La Chaumiere for the
'Gazzetta dello Sport' Courmayeur
Event presentation "Casino de La Vallée Resort " at the Museum of the Thousand
Brescia Miles
"Aosta Valley Cooking School - Chef Vallée " at "Dinus Donavit Hall" Arnad (AO)
2014 Lecturer at Ecole Hotelliere in Chatillon (AO) Aosta
2015 Gala Dinner Accademia della Cucina Italiana Montecarlo
Participation in the Geo&Geo Roma broadcast
Participation in the Telematin programme "Le triporteur au Val d'Aoste" Paris
Lunch for Expo Vda Milan Press Conference
Event Inauguration Skyway Courmayeur Cable Car
2016 Collaboration Event VIP tent Ski World Cup La Thuile
Participation in the Geo&Geo Roma broadcast
2017 Maison Bertolin Arnad 60th anniversary event
Participation B2B Event Taste of London, Regents Park London
Winter Season Presentation Courmayeur 2017/18 Milan
2018 Ferrari Event Collaboration - Cavalcade Mont Blanc 2018 Saint Vincent
Participation in 'Taste of Courmayeur 2018' event Courmayeur
Participation in the TV7 programme De Gustibus - At table with the Chef Courmayeur
Collaboration gala evening 'Veillà del Tour du Rutor' Arvier
Collaboration Event "Rossini 150 opera festival Skyway - Mont Blanc Courmayeur
2019 Collaboration Event Tent Vip World Cup Cross-Country Skiing Cogne
Consulting at Skyway - Mont Blanc Courmayeur
2020 Collaboration Event VIP tent Ski World Cup La Thuile
Since 1996 "Café Quinson" Role of chef, sommelier and patron Morgex

Executive Chef with more than 30 years of experience in catering and hospitality has worked in various contexts - luxury hotels, restaurants, fine dining and banqueting - which have enabled him to acquire a comprehensive view of catering from an operational point of view,
management and organisation.
He has an emotional bond with the Aosta Valley, starting out in the hotellerie, back in 93 alongside Paolo Vai at the Royal in Courmayeur.
Since 2018, he has been involved in the creation of CampZero Active Resort, a 5-star resort with a sporty soul in Champoluc (Aosta), where he holds the position of executive chef in charge of pre-opening, operational layout and F&B offer.
He is currently co-founder of Adòpra benefit company and executive chef of the Litta palace Milano Urban Resort.
For Luca, cooking is contamination, respect for the earth and a harmonious synthesis of different cultures and traditions.