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Home > Food > On Los Angeles Magazine: “Culina’s New Head Chef Is Bringing Tuscany to L.A. in the Way Only a Tuscan Could”

On Los Angeles Magazine: “Culina’s New Head Chef Is Bringing Tuscany to L.A. in the Way Only a Tuscan Could”

Swiss chard flan at Culina

On Los Angeles Magazine, I interview Culina’s new chef Luca Moriconi about how his upbringing in Tuscany inspired his new menu at the Four Seasons restaurant.

Read the full article on Los Angeles Magazine.

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