At age six, Luigi was making coffee for diners in his parents’ restaurants in Bergamo, Italy, and has worked in the food industry ever since. In 2000 he qualified as a chef and arrived in Australia in 2008, where he quickly found work in an Italian restaurant in Brisbane. While at the restaurant, Luigi used Visco as a supplier and quickly came under the radar of Visco owner Luca Tortora, who offered him a job in product development. Luigi jumped at the chance to work for a fine food manufacturer that “valued quality over quantity”. As part of Visco’s talented team of chefs, Luigi cooks for many of Australia’s top restaurants – no longer just one restaurant.
Favourite ingredient? “A good tomato – you can do a lot with that.”