Luca Norcia

Luca Norcia's first teacher was his Neapolitan grandmother, whom he helped prepare family lunches on Sundays.

It was his grandmother who prepared his snack for school in the form of light bread with salsiccia, a dish that is inseparable from the streets and stalls of Naples. It was this childhood memory that inspired Luca to prepare the menu for Bageteria Boulevard. He also chose the ubiquitous figs, the typical pickled broccoli, local cheeses and dried neck meat, known as coppa, from the Vesuvius area for the baguette recipes on Chef Menu Campania.

Luca Norcia received his professional culinary training in Milan at the Academy of Culinary and Pastry Arts, where he learned under the guidance of Michelin chefs. He himself later cooked in many renowned kitchens in France, Monaco and Spain. Luca is also active in training young chefs and in Prague, where he has been working for over 10 years, he runs the kitchen at Café de Paris in Mala Strana.