Subscribe to our newsletter to get 10% off your first month
By signing up for this discount you agree to receive marketing emails from Culinary Wonderland. You can unsubscribe at any time, see our privacy policy for more information.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
There are two things you need to know about Luca Ciano – and they both revolve around family. For Luca, the Italian born chef residing in Sydney’s Bondi, his journey from Milan to Australia has such strong ties his homeland that both books he has lovingly written pay such beautiful homage to his family and his roots, and you’ll likely be moved to tears. Perhaps in the past you could be excused for kind of knowing Luca’s face but not being sure where you’d seen it. However, with his TV show ‘Luca’s Key Ingredient’ debuting early 2021 – and getting such strong engagement that it’s currently getting a repeat showing on Channel Ten – his face has become more recognisable than ever. In fact, Luca is arguably one of the hardest working people in the culinary world, and while he has his finger in many pies, he’s still the face who fronts renowned market stalls around Sydney and Australia, demonstrating his eponymous range of bespoke pasta sauces and handmade pastas, cooking on stage at festivals, and genuinely loving his connection with longtime followers and those new to his particular brand of genuine enthusiasm.
