Chef of the Month : Luca Russo

Ultimately, I aspire to elevate the quality of our service and cuisine to a level worthy of international recognition, such as inclusion in the Michelin Guide or other prestigious accolades.

Chef Luca Russo, a culinary expert with over a decade of experience in Michelin-starred restaurants, is set to bring his innovative and delectable approach to one of the city's most iconic dining destinations 'Red Sky'. His distinguished career includes roles at renowned establishments such as Assaje at the Aldrovandi Villa Borghese, Giuda Ballerino in Rome, Locanda del Pilone in Piedmont, and La Pergola at the Waldorf Astoria Rome. Most recently, Russo served as Sous Chef at Zaranda, a two Michelin-starred restaurant in Mallorca, Spain, where he honed his culinary expertise further.

How did you start your career as a chef?

Immediately after completing school, I moved to Naples to attend the University of Economics and Commerce. During those early years away from home, I realized that I needed to support myself financially to pursue my true passion—enrolling in the prestigious "ALMA," the culinary school founded by the legendary Gualtiero Marchesi.

To achieve this, I began working at one of the finest pizzerias in Naples, immersing myself in the rich culinary traditions of the region while saving money for my culinary education. After nearly two years, with the unwavering support of my family, I embarked on this transformative journey to "ALMA," which would ultimately shape the trajectory of my life.

After a rigorous year at the academy, I quickly began working in Michelin-starred restaurants across Italy, refining my skills and absorbing the nuances of haute cuisine. My culinary journey then took me to Spain, where I continued to expand my expertise and embrace new influences. Today, I find myself in Thailand, bringing with me a wealth of experiences and a deep-seated passion for creating exceptional culinary experiences.

How would you describe your culinary style and philosophy?

As a chef, I am deeply rooted in the rich traditions of Italian gastronomy, where simplicity and high-quality ingredients take center stage. My culinary style is a harmonious blend of Mediterranean authenticity and contemporary innovation, influenced by the diverse cultures and places I have encountered throughout my career. This unique fusion allows me to craft dishes that honour the essence of Italian cuisine while embracing global culinary techniques and ingredients.

My philosophy revolves around preserving the genuine flavors and integrity of quintessential Italian ingredients, such as extra virgin olive oil, sun-ripened tomatoes, and handmade pasta. I believe in blending these time-honored elements with innovative, cutting-edge techniques and carefully selected ingredients from around the world to create novel and memorable gastronomic experiences.

I strive to create what I call a "cuisine of memory," where each dish resonates with my Italian heritage, evoking a sense of nostalgia, while simultaneously surprising and delighting with elements that reflect the international context in which I now find myself. It is a culinary journey that respects tradition, yet is unafraid to explore and reimagine, resulting in a dining experience that is both familiar and extraordinary.

What are some of your signature dishes or specialties?

One of our standout dishes is the slow-cooked beef tongue. It is prepared using a low-temperature cooking technique that renders the meat incredibly tender while enhancing its rich, complex flavors. The result is a dish that showcases both the delicate texture and the depth of taste that can only be achieved through meticulous preparation.

Another signature creation is our Salmon Tagliolini, where salmon is not merely an accompaniment but the star of the dish. We incorporate a salmon mousse directly into the pasta dough, creating a vibrant fusion of colors and flavors. This is then complemented by a delicate Champagne sauce and crowned with fresh caviar, resulting in a luxurious and harmonious dish that elevates the concept of seafood pasta to new heights.

Our Hitachi Wagyu A5 is a true masterpiece for meat enthusiasts. Smoked over the BBQ and then cooked sous vide for 72 hours, this dish offers an unparalleled experience of one of the finest meats in the world. The cooking process preserves the Wagyu's exquisite juiciness and tenderness, while the infusion of Japanese flavors creates a perfect harmony, making it a truly unforgettable dish.

What is your long-term goal for Red Sky ?

My long-term vision for Red Sky is to create a truly inclusive cuisine, where the timeless flavors of traditional Italian gastronomy serve as a bridge to explore and celebrate diverse cultural combinations. I aim to maintain a refined and contemporary aesthetic that resonates with a modern audience, offering a dining experience that is both sophisticated and approachable.

Ultimately, I aspire to elevate the quality of our service and cuisine to a level worthy of international recognition, such as inclusion in the Michelin Guide or other prestigious accolades. My aim is to leave a distinctive and personal mark on the culinary landscape, pushing Red Sky toward new horizons of creativity and excellence, and establishing it as a beacon of innovative, world-class dining.

Who or what continues to inspire you in your culinary journey?

I often find inspiration in the recipes and flavors of my childhood, preparations that evoke moments of conviviality, and typical regional dishes act as a basis on which to build some operations.

The encounter with the exceptional product can be a great source of inspiration. Whether it is seasonal vegetables, high quality meats or exotic ingredients, I build a dish around the raw material to enhance the characteristics to the maximum.

International travels and trips expose me to new culinary traditions, local ingredients and techniques. This cultural change enriches my creativity, allowing me to reinterpret the flavors of Italy and my homeland through foreign influences.

The work and success of established chefs can inspire innovative techniques, philosophies on sustainability and new ways of conceiving the culinary experience.

Many times, I find inspiration in art, music and architecture looking for harmony and contrast between colors and flavors, and everyday life, memories and even emotions can inspire me to create dishes that tell a story or evoke feelings.

Visit Chef Luca Russo at Red Sky