Originally from Arezzo, Luca Marchini moved to Modena at age seventeen, where he absorbed the strong gastronomic and cultural identity of the city.
This identity still inspires him today, as a constant stimulus in the creation of different narratives of taste, which seek to reinterpret the ingredients in an individual mode.
L’Erba del Re was born in 2003- not just as a restaurant, but rather a laboratory in which to experiment with the many ‘concepts of food’ and to express the essence of culinary art: balance, delicacy, respect, and enhancement of the raw materials.
Numerous awards followed from La Guida dell’Espresso and Gambero Rosso, and in 2008 the restaurant obtained a Michelin star. In 2004, Luca opened the Catering Division of L’Erba del Re.
He also runs the Scuola di Cucina Amaltea, a cooking school designed for amateurs and corporate team building projects. He has dedicated a new restaurant activity to the local, Modenese tradition by opening the Trattoria Pomposa- al Re Gras.
Since March 2016, he has been the executive chef of the ‘Pavarotti Restaurant Museum’ located in the famous Vittorio Emanuele gallery, right in Piazza Duomo. He is the President of the JRE Jeunes Restauranteur- Italia and a member of the Associazione Nazionale Le Soste.
For more information, visit www.lerbadelre.it/