Luca De AstisCommunity profile

Luca De Astis is the Executive Chef at the Four Seasons Hotel Lion Palace St. Petersburg. Under his leadership are the hotel's restaurants Percorso and Sintoho, the Tea Room, the Xander bar, room service, and the banqueting department. Luca arrived in St. Petersburg from Istanbul, where he had been teaching at the Le Cordon Bleu International Culinary Arts and Hospitality School at Ozyegin University for the past few years. Luca was born in Italy in 1978 and received his culinary education in France. His career is closely linked to the Four Seasons brand; previously, he held the position of Executive Chef at the Four Seasons Hotel Prague, and also worked as the Head Sous Chef at the Four Seasons Hotel Istanbul at the Bosphorus. Luca's professional portfolio also includes a position as Executive Chef at the Grand Hotel Tiffi (Iława, Poland), and experience as a chef at the Parisian restaurant Alain Ducasse au Plaza Athénée. Throughout his career, he has worked and completed internships in seven countries: Spain, France, the Czech Republic, Turkey, Poland, and Japan. Luca De Astis's appointment marks a new chapter in the culinary history of the Lion Palace, combining Italian heritage, French training, and international experience gained at leading hotels and restaurants around the world. Luca is embarking on this new chapter in St. Petersburg with enthusiasm and inspiration. Luca's passion for gastronomy began in childhood; he enjoyed watching food being prepared at home and when visiting others, and discovering new flavors. The decision to dedicate himself to gastronomy came spontaneously, during a Sunday family viewing of a French cooking show. The chef's dream is to bring warmth and sincerity to haute cuisine. For Luca, the most cherished culinary memory is the aroma of garlic that his grandmother used to sauté. According to the Executive Chef of the Four Seasons Hotel Lion Palace St. Petersburg, luxury is not so much about what you give to a person, but about how you present it.