My relationship with Food and Hospitality started when I was around 15 working nights making and selling bread. The shop owner also had a restaurant, where I became first a bartender and took my first steps in being formally trained in Hospitality. I fell in love with it instantly, as the level of intensity in a successful restaurant operation is incredible and the feeling of achievement that you get at the end of a good session is amazing. I loved meeting new people all the time and was very passionate about giving these people a memorable experience.

I then moved further afield, which meant spending nearly two years running events for a fabulous Marriott hotel in United States, as well as spending another five years managing restaurants at two of the best hotels in the country – the home of the 2010 Ryder Cup and 2014 NATO Summit, The Celtic Manor Resort and Cardiff’s landmark hotel, the five star St. David’s Hotel & Spa. At The Celtic Manor my team received "Top UK Conference Hotel of the Year 2007" and a three rosette award in 2008 for The Crown at Celtic Manor - one of the first restaurants in Wales to achieve this, whilst at St. David's Hotel the restaurant was voted "Best restaurant in Cardiff" 2011 by Toptable diners and was recommended in the Michelin Guide in three consecutive years 2010, 2011 & 2012.

In between these two hotels, I managed the operations in two of the best restaurants in South Wales – a while at the two-rosette/Bib Gourmand "The Hardwick" in Abergavenny and before that, the two-rosette Gilby’s Restaurant at Culverhouse Cross. I have had the good fortune to work with some of the best Chefs in the country such as the Michelin-starred Stephen Terry and James Sommerin which very much helped driving my passion for food & hospitality.

After a stint as Food & Beverage Manager for Intercontinental Hotels Group, I spent four years as Chapter’s Director of Food & Beverage, winning several awards and opening another site in the process.

Over the past several years I have run the operations at the Bristol site for a fantastic Italian brand, Veeno, and also helped set-up and navigate the national lockdowns a fantastic Cardiff-based tapas bar, The Groaker.

Luca's Events is all about creating memorable experiences; through my friends in the Hospitality industry, we have access to some of the best chefs, sommeliers and mixologists. These are all people who not only have fantastic knowledge and cook delicious food, but are also well versed in the delicate art of cooking in someone's home. It is not only about putting on a cooking show, it is about giving you that special feeling that you really hired an expert for the night, one that will use their passion and experience to really WOW your guests. 

We are makers and creators, we only ever use fresh ingredients and - through our family history - have a very special relationship with food, wine and nature.