Head chef of La Dame de Pic, London is coming to town

 |  August 15, 2019

Shangri-La’s upcoming culinary event will feature Head Chef Luca Piscazzi from one Michelin star restaurant La Dame de Pic, London.

Shangri-La hotel has, over the past couple of years, invited numerous chefs, each helming Michelin star awarded restaurants, to its kitchens for special food events, most recently last month’s Italian culinary feast by Chef Anthony Genovese of two-Michelin Star restaurant Il Pagliaccio in the heart of Rome.

This month, Shangri-La’s Dhala Restaurant welcomes Chef Luca Piscazzi who is well along an impressive career path, helming La Dame de Pic, London’s kitchen which has earned one Michelin star. Having fallen in love with cooking as he prepared his family’s big Sunday lunches with his grandmother at aged nine then began cooking treats for his hungry scout group a year later, Chef Piscazzi then did what great chefs do best, worked his way through some of the best kitchens in the world, apprenticing with the most acclaimed chefs. What followed was many years of disciplined and rigorous training, from the three-star La Pergola in Rome to Mandarin Oriental’s two-star Amber in Hong Kong. He worked in London, Beijing, Rome and Hong Kong, where he finally transitioned to focus on French cuisine, working side by side with Chef Richard Ekkebus, of Amber Restaurant, known for using Japanese produce in classical French cuisine.

Upon finally returning to work in London, where his career had first begun, he joined the Four Seasons before hearing about an opening at Le Dame de Pic and is currently its head chef. “Having lived and worked in Asia, as well as having visited Thailand four times (this will be my first to Chiang Mai though), I think that my food has Asian influences,” said Chef Piscazzi of his cuisine. “I like mixing different flavours but keeping the dishes light and fresh.”

Whet your appetite with some of these dishes which will be on the menu during Chef Piscazzi’s upcoming visit, comprising French-inspired flavours with Mediterranean and Asian blends. Melon marinated in amaretto and tonka bean, quinoa, burrata ice cream and lemon balm infused bouillon.

Makerel slightly cured and smoked with clear gazpacho and coriander puree Foie gras escalope poached in dashi miso and radish And what the chef promises to be a menu highlight, the brown sugar tart, lemongrass ice cream, rice and strawberry infused vinegar.

If you are feeling your palate tingle in anticipation, then make sure to reserve a seat at this truly special culinary event.
There will be both lunch and dinner set menus with the option of wine pairing curated by the hotel’s resident sommelier.