THE TASTE OF THE SEA ON THE PLATE
This native of Apulia developed a style based from the southern flavours of simple Mediterranean dishes using the best ingredients and preparation techniques inspired by oriental rigor.
The simplicity and consistency that have long inspired the Chef combine in each one of his recipes. All dishes prepared under the directon of FRASCELLA are made with ingredients that he carefully selects every day.
The pasta, the bread and the desserts are homemade and the restaurant is constantly looking for and finding unique products from the region.
CHIC AND UPSCALE CUISINE
FRASCELLA was educated at the school of the great Italian masters : Adelio DONATI, Guattero MARCHESI and Giorgio LOCATELLI ; it’s at the latter that FRASCELLA began to blend the best elements of the different traditions in his preparations.
In London he was first at LA PETITE MAISON an then ZUMA where he acquired a lot in the field of Japanese cuisine and its virtuosity : types of cuts, cookings techniques and the fusion of ingredients ; a six month experience in Tokyo completed his skills in this area.
During his four years spent in the world of Japanese cuisine FRASCELLA also learned to develop a special dialogue and interaction with clients of celebrities from the world of political and business entertainment seated at the long table in front of the open kitchen.
Back in Italy he settled in Venice where he joined the restaurant FIORE (One Star Michelin) before joining PG’S club restaurant in Palazzina Grassi designed by the renowned Philippe STARCK.
In 2015 Luigi FRASCELLA became the Chief Executive of a London institution, the prestigious HARRY’S BAR (Mayfair), where he was able to put all his talent and professional experience at the service of a very demanding clientele.