My name is Luca Sordi and I am Italian chef focused on plant-based cuisine. My path into professional cooking started with a big career switch: I am a former “energy engineer” graduated with a thesis about “food industry sustainability”.

I got experience in Italy and abroad, in some awarded restaurant such as “Soul Kitchen” in Turin – a restaurant focused on creative plant-based cuisine – and at “Vanilla Black” in London, a “Michelin recommended” vegetarian restaurant that made the history of innovative vegetarian cuisine in UK. I also worked in Scotland at “Hendersons” the oldest British vegetarian restaurant and, as Head Chef, at “Saorsa 1875” first Vegan Hotel in UK.

In the past 6 years I have been the Head Chef of La Vimea Vegan hotel – the first purely plant-based hotel in Italy, place in which I am in charge of the full gastronomic offer including breakfast buffet, bistro lunch, bar&pastry and the evening fine dining menu.

I also collaborate with professional cooking schools, chef’s associations and companies offering classes, trainings and consultancies regarding plant-based food.

My technical background, coupled with an awareness of a potentially more sustainable and ethical way of living, along with my profound curiosity and passion for cooking, has shaped me into who I am today: a plant-based chef.