Luca Moriconi is the Chef de Cuisine of Culina & Vinoteca at Four Seasons Hotel Los Angeles at Beverly Hills. “The quality of fruits, vegetables, and herbs in California is amazing, and each restaurant has its own unique philosophy about food, which reminds me of Italy.”
Chef Luca has been part of the Four Seasons family since 2008, beginning as a Junior Sous Chef at the Michelin-starred Palagio Restaurant at Four Seasons Hotel Firenze. His love for sharing exceptional ingredients and exquisite dining experiences has been long encouraged throughout his time with Four Seasons, and he brings his authentic and inventive culinary point of view to the Hotel’s Italian dining destinations, Culina & Vinoteca in Los Angeles.
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Gnocchi di Patate con Cozze al Prosecco
Risotto Zucca e Rosmarino, aceto Villa Manodori
Polpo e Pappa al Pomodoro
Zabaione AL Vin Santo, Cantucci e Frutti di Bosco
Fee: $90 (member)/$95 (non-member)
Space is limited, RSVP required at (310) 824-7408