Chef Gianluca was born in Sardinia and grew up spending more time in his grandfather's restaurant than his own home. He graduated with honors from the I.P.A.S Istituto Professionale Alberghiero Statale (Arzachena - Costasmeralda), one of the top culinary art institutes in Italy. 
This degree and his passion for food helped him to get his foot in the door at several incredible restaurants (mostly fine dining, Michelin starred and five starred hotels) throughout England, France, and Italy where he worked for several years in league with a variety of accomplished chefs, such as Gualtiero Marchesi 3-star Michelin Chef, Andre De Mechever Executive Chef of the Savoy Hotel in London, Carluccio owner of the renowned restaurant chain just to name few. In the year 2000, he moved to NYC, where he opened, managed, and owned several Italian restaurants and wine bars.
 Gianluca’s dream is to share the beauty of life, food, and the enjoyment he experienced growing up within the Sardinian culinary culture. His partner, Lyuba, a certified nutritionist from the Food Matters Institute. With a rich global footprint that includes Ukraine, US, Israel, and Sardinia, Lyuba brings a unique perspective to the table. Her academic background in finance laid the foundation for business acumen, but it's her zeal for food and kinship that truly drives her. Together, they are staunch advocates for non-GMO, farm-to-table produce and maintain strong ties with Italian farmers, foragers, artisans, and craftspeople, ensuring a genuine taste of Sardinia in every dish.