My name is Luca

I have always had a deep love for food, but what truly inspires me is the ability to create something that brings people together."

A FOOD connoisseur by heart, executive chef Luca Angioletti has managed to remain committed to his advocacy of bringing only authentic ingredients to his menu.

Angioletti can whip up memorable dishes rooted in authenticity while embracing contemporary trends, blending tradition and modernity in Crowne Plaza and Holiday Inn and Suites Manila Galleria.

Perfection is important to the chef, and he does his utmost to reflect this value in large-scale events, menu planning and staff mentorship in his work.

Chef Luca's philosophy centers on guest satisfaction, team collaboration and continuous learning.

He is excited to infuse his signature touch into his culinary offerings.

"I have always had a deep love for food, but what truly inspires me is the ability to create something that brings people together," Angioletti said.

According to him, the life of a chef is not just about providing the best food, but providing joy and contentment to diners.

"The joy that comes from seeing someone enjoy a dish I have crafted is immensely rewarding. The culinary world offers endless opportunities to be creative and to express myself through flavors, textures and presentation," he said, adding that this was the reason he got so passionate about his career.

He considers his signature dishes fresh pasta creations like pappardelle and fettuccine, as well as timeless classics such as carbonara, pizza, steaks and fish.

"I always prioritize using fresh, high-quality ingredients. One of my standout signatures is tiramisu, which embodies the simplicity and beauty of cooking," Angioletti said.

Angioletti sees to it that he or his team goes to the market early in the morning, handpicking the freshest and best ingredients available.

The menu is created based on what is in season and what the market offers that day.

"I love the idea of cooking in front of the guests, with minimal processing to highlight the natural flavors of the ingredients. I believe that when you work with great, fresh produce, you do not need to overpower it with too many ingredients. Just a few carefully chosen ones are enough to elevate the natural taste and bring out the best in the food," Angioletti said.

With over three decades of global culinary experience, Angioletti brings his innovation to the hotels' kitchens, promising an elevated dining experience for all guests.

His culinary journey began with rigorous training in restaurants in Italy and his career spans multiple continents, where he honed his skills in international cuisine and gained recognition for his award-winning menu creations, preopening expertise and good leadership in the culinary arts.

He finished his diploma in hotel management at Istituto Professionale Alberghiero in Italy. He had apprenticeships in Italy and was a consultant in Riyadh. He also joined food festivals in the United States, Austria and Russia.

Known for his innovative approach, he has led his team to deliver outstanding gastronomic experiences while ensuring sustainable practices like food waste reduction and local ingredient sourcing.

Angioletti said that he has always been fascinated with the art of cooking and how food has the power to influence emotions, to create memories and to unite people.

"It was a natural choice for me. I grew up surrounded by people who loved food. This created a strong foundation for my passion and drive in the culinary arts," he said.

Overseeing a team of 150 chefs and kitchen staff, he describes his management approach as based on collaboration, respect and leadership by example.

"I believe in clear communication, setting expectations and fostering an environment where creativity and discipline can thrive," he said.

As the cluster executive chef, I focus on mentorship, ensuring my team feels empowered and valued... I always aim to support my team in their personal growth while maintaining high standards of quality, Angioletti added.

Looking back at his career, he said that he experienced key milestones but cited two significant ones. He found it rewarding when he was promoted to chef de cuisine as this marked his first real leadership role in the kitchen.

Being entrusted to managing a large team was, according to him, an affirmation of his ability to manage both kitchen operations and staff.

When asked how he is able to adjust with the Filipino ways, he said that every establishment in the world has its own unique culture. However, having stayed in the Philippines since 2017 has helped him align his ways with the ways and norms of both locals and expats in the country.

A key challenge in his current work is adapting to the brand's standards and aligning these standards with his own leadership style.

He said that managing a large-scale operation with high guest expectations in a hotel environment brings unique pressures, such as consistency and efficiency in a fast-paced setting.

"I focus on learning the brand's values and standards quickly and applying my experiences to help the team meet those standards," he said.

"Open communication with the management and staff helps address any issues promptly, ensuring the operation runs smoothly. I have also learned to stay calm under pressure, which helps me lead by example in challenging situations," he added.

His vision as a leader and as an executive chef is to continuously innovate and maintain a high standard of quality.

"I aim to stay on the cutting edge of culinary trends while ensuring that my dishes are both creative and consistent. I will achieve this by regularly training my team, experimenting with new flavors and making it certain that we provide an exceptional dining experience for every guest."

In the next five years, Angioletti sees himself as expanding his skills in leadership and perhaps overseeing multiple kitchens or even a culinary program.

"I aim to create a strong team that is known for exceptional quality and innovation. To achieve this, I will focus on constant development, training and fostering a creative, supportive environment."

"My strategy involves collaborating with local farmers, artisans and producers to bolster the local economy while preserving the Philippines' rich cultural heritage and high-quality products. Additionally, I aim to implement smart technology to minimize waste in both hotels," he added.

He said that he has been fortunate to learn from a variety of mentors throughout his career. These mentors comprised executive chefs, restaurant owners, corporate leaders and general managers. Each one has shared invaluable lessons and inspiration that have significantly contributed to his growth.

"One of the greatest lessons I have learned from them is the significance of consistency, not just in food, but on how you manage the team and interact with guests. It is the little things that add up to the bigger picture," he said.

The support of these mentors in the industry has been instrumental in refining his skills and broadening his perspective so that he can evolve in his culinary journey.

"All of them have also taught me the importance of discipline."

As he learns from his mentors in the industry through the years, he is also doing his best to mentor senior chefs to novice chefs.

He said that he enjoys nurturing potential talents who can contribute positively to both the industry and the company.

"I focus on developing people's technical skills and leadership abilities so that they can better understand how to prepare food and how to manage the kitchen effectively. I believe in giving them opportunities to take the lead on certain tasks to build their confidence and skills."

My success is a result of hard work, continuous learning and a deep passion for the culinary arts, according to Angioletti.

Staying open-minded, being able to adapt to changes and resiliency have been crucial to his culinary journey.

"The ability to impact people's lives through food has always been a huge motivator for me. The challenges and the rewards that come with leading a team and creating memorable experiences for guests keep me passionate about my work."

Striking a balance between work and life has been challenging for Angioletti, but he said that he makes it a point to schedule time for himself outside of the kitchen.

He prioritizes physical activity, hobbies and spending quality time with his Filipino wife, and family and friends. Angioletti's warm and friendly demeanor coupled with his expertise surely find a spot among the hearts of locals and international guests he serves.

QUICK QUESTIONS

What is your greatest fear?

Not being able to create something meaningful for others — whether that is a dish or a moment

of connection.

What really makes you angry?

Careless or dishonesty in the kitchen. A negative attitude can undermine team dynamism.

What motivates you to work hard?

The satisfaction of a job well done and seeing people enjoy the results of our hard work.

What makes you laugh the most?

Funny kitchen moments with my team. Sometimes the chaos in the kitchen leads to some hilarious situations.

What did you want to be when you were a kid?

I have always had a passion for food. The straightforwardness of a dish, crafted with fresh ingredients, combined with its rich flavors and ideal texture, has consistently enchanted me. This childhood favorite evokes feelings of comfort and nostalgia. I believe I always knew, deep down, that I wanted to become a chef at an early age.

What would you do if you won the lotto?

I would invest in opening my own restaurant and fund some culinary education programs for young chefs.

If you could share a meal with any individual, living or dead, who would he or she be?

It would be an honor to share a meal with Paul Bocuse to learn from his experiences and gain insight into his culinary philosophy.

What's the most daring thing you've ever done?

Taking on a leadership role in a new establishment where I had to quickly adapt to a completely

different environment.

What was the last book you read?

Book on leadership and personal growth.

Which celebrity would you like to meet for a cup of coffee?

I would be thrilled to meet Chef Massimo Bottura and discuss his experiences in the culinary realm. Massimo Bottura artfully combines culinary traditions with contemporary techniques, crafting dishes that both surprise the palate and pay homage to the heritage of Italian cuisine. Additionally, he is a passionate advocate for sustainability and minimizing food waste. One of his notable initiatives is "Food for Soul," a nonprofit organization he established to address food insecurity by transforming surplus food into meals for those in need while also raising awareness about the issue of food waste.

What is one thing you will never do again?

I would never take on too much without delegating. I have learned that collaboration is key.

Where do you see yourself in 10 years?

In 10 years, I envision myself leading a larger culinary operation or restaurant chain, possibly mentoring the next generation of chefs while continuing to innovate in the culinary arts.