Gianluca Interrante is a renowned chef, a lover of Sicilian food and wine traditions and a passionate lover of his homeland. His training began with a course of studies in “culinary” at Pima College and ended with a degree at the cooking school “Le cordon bleu”. He has worked alongside culinary masters such as Fulvio Pierangelini, Pietro Leemann, Eric Ripert and Tom Kitchin.
His career took off thanks to his talent, working in the kitchen of the Michelin-starred restaurant “Le Bernardin” in New York, and then as the Executive Chef in the kitchen of the luxury hotel Linthwaite House in England, part of the LEEU Collection.
But the bond with his beloved Sicily remains indissoluble, so much so that after learning the secrets of international culinary culture, he decided to return to his beautiful and maritime hometown, Sciacca, and thus became the founder of the association “D’auguste Escoffier” delegation of Sicily’ for the promotion of gastronomic culture in the Sicilian territory.
In Sciacca, too, he had a great deal of work experience, becoming chef at the Rocco Forte Verdura Resort Golf & Spa, the most luxurious in Sicily, where for several years he was exclusively in charge of the banquet for Google Camp, a super-exclusive conference attended by CEOs from all over the world, billionaires and celebrities.
His desire to experiment, combined with his passion for the Mediterranean lifestyle, now sees him organising cooking classes for travellers hungry for knowledge: traditional secrets and refined techniques are the ingredients mixed with Sicilian agricultural and food excellence, a perfect combination for an original cooking experience made in Sicily. With the skill that defines him, and with his extensive knowledge of the ingredients and the stories linked to them and to the recipes, Chef Gianluca manages to convey his passion and experience to those who have the pleasure of tasting his dishes, and to those who follow him in the preparation process.
Gianluca is also very friendly and loves to remember his maternal grandmother when he prepares pasta with sardines, “a milanisa” as they call it in Sciacca, which his grandmother used to prepare for the whole family with love…
So says Gianluca, ‘cooking for others is an act of generosity’: he learned this as a child, and has never forgotten it.