Chef Luca

Molino Pasini

Luca got his start at the opening of Eataly in New York City, eventually managing the Fresh Pasta program for the company’s North American division. Sometime during he was featured in an instructional Bon Apetit video that now has garnered over six million views. After opening several locations across the country and one pasta focused restaurant at the flatiron location, Luca had decided to move on to consulting with clients such as Tao Hospitality and Yale University.

He spent some time consulting with and broadening his knowledge of pizza at Burrata, a finer Italian restaurant in Eastchester NY, at which time the restaurant was awarded the bib gourmand from Michelin. For a time he owned and operated a pastificio/pizzeria in Essex Market in the lower east side of Manhattan, not far from where he was born and raised.

Luca is now the corporate executive chef for RCN Imports and the US ambassador for Molino Pasini flour. These days he brings his passion for pizza and pasta around the country and has consulted with innumerable businesses on utilizing the highest quality Italian flour to produce a superlative product.