Born and raised in a small idyllic town of Potenza in South Italy, Chef Gabriele Luna realized his passion for cooking at a very young age. “I was born in the flour” says Gabriele, who’s obsession for pasta began as a toddler, playing with the pasta flour of his grandmother, Angela, who was famous among their town for her pasta making skills. At only 6 years old Gabriele began creating basic pasta shapes by his own hands. Now, Gabriele is able to make over 100 pasta shapes. 

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Traditional and regional Italian cuisine with a modern twist is what chef Gabriele would describe his cooking style. 

Chef Gabriele’s understanding of tradition meeting a touch of modernity, works in harmony with L’OLIVA’s philosophy of traditional regional cuisine, incorporating high quality ingredients to create elevated, wholesome and rustic dishes. 

“Abruzzo and the region I grew up in, Basilicata is very similar. We both are blessed with food from both the mountain and the sea, you’ve got game meats, truffles, mushrooms, earthy flavors but you also have refreshing tastes from the sea such as seabass, clams, it’s a perfect mixture of ingredients to work with".