Luciano was born in 1984, in Albano Laziale, land of wine and the cradle of Romanity. He started cooking out of necessity at the age of 10, and is adept at drawing recipes from household encyclopaedias.

He took the hotel route and, after finishing his studies, landed at a very young age in Roscioli's kitchen where he met Stefano Bonilli, Bob Noto and other greats name of Italian gastronomy, learning the management of higher levels.

The training continued in Cape Town, where he honed his skills in kitchen management.

He collected stages in the best Italian restaurants, from chef Pierangelini to Uliassi to Crippa, where he learnt cooking techniques and mastered the handling of excellent raw materials. His histrionic character, measured nonconformity and talent in the kitchen did the rest, making him one of the youngest chefs to have been awarded a Michelin star, at only 27 years of age, in Pipero's kitchen at the Rex.