A 21-year veteran, Chef Luca Beccalli first fell in love with cooking at the age of 15, when he began his culinary career working as an apprentice in boutique hotels and independent restaurants in Brianza, Italy. Now joining Four Seasons Hotels and Resorts, Beccalli is stepping foot in Asia for the first time, working with the culinary team at Regent Singapore, A Four Seasons Hotel as Head Chef of the Hotel’s awardwinning flagship Italian restaurant, Basilico.
Beccalli’s creations are reminiscent of his childhood and inspired by his mother and grandmother’s cooking. “I am very close to my mother and grandmother, and the kitchen was always filled with the beautiful aroma of home-cooked food. They loved to use fresh natural ingredients and olive oil, and the flavours that came out of it were simply amazing.”
Just like his traditionalist cooking maxim, Beccalli himself keeps true to his roots, “My food is a reflection of my personality – young, colourful and Italian!” – and this is no understatement when you are served his stunning creations that will be newly introduced on Basilico’s dinner à la carte menu.
Restaurant: Basilico, Regent Singapore, A Four Seasons Hotel