Luca Appino

Chef Luca Appino's culinary philosophy, as evidenced during his leadership at Vesper, was centered on creating a refined yet approachable European bistro experience. He consciously steered the kitchen towards a style described as "keeping things a bit safe," deliberately positioning Vesper as a bistro rather than a fine-dining establishment. This approach prioritized consistency, quality ingredients, and well-executed classic dishes designed to be immensely satisfying and complementary to the bar's sophisticated cocktail program. His vision was to offer dependable, flavorful food that enhanced the overall elegant and civilized dining atmosphere, without needing to redefine culinary boundaries. Chef Appino's technical style emphasized the quality of "lovely produce" and a straightforward, elegant presentation for his "simple dishes." His approach to flavor focused on delivering rich, authentic tastes that were both comforting and refined. Signature dishes included a substantial "plate of parma ham with a giant ball of burrata cheese" and savory "locally-sourced Sloane’s chorizo with wild rocket." His pasta expertise was showcased in dishes like "fileja pasta filled with five spices duck ragu" and delicate "ravioli filled with burrata" brightened by Datterino tomatoes and Taggiasca olives. For mains, his style extended to perfectly cooked proteins such as "wagyu beef" with a "beautifully charred exterior" and flavorful "sea bass baked in a crunchy bread crust" accompanied by an almost confit blend of cherry tomatoes, onions, and black olives. The overall presentation was classic and designed for maximum enjoyment, eschewing theatrics for solid, ingredient-driven execution.