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Four Seasons Hotel Los Angeles at Beverly Hills

  • 300 South Doheny Drive, Los Angeles, California, 90048, U.S.A.

Luca Moriconi

Chef de Cuisine, Culina and Vinoteca
“Four Seasons encourages me to use the best possible ingredients without compromise.”


Four Seasons Tenure

  • Since 2008
  • First Four Seasons Assignment: Junior Sous Chef at Four Seasons Hotel Firenze

Employment History

  • Four Seasons Resort Palm Beach; Four Seasons Hotel Amman; Four Seasons Hotel Damascus; Four Seasons Hotel Firneze; Villa San Michele; Hotel Villa Torretta; Hotel Locanda L’Elisa


  • Lucca, Italy


  • Via dell’ Acquedotto 18; Catering School Diploma from IPSSAR in Barga Lucca, Italy

Languages Spoken

  • Italian, English, Spanish, Arabic

“Los Angeles is a paradise for chefs,” according to Luca Moriconi, the Chef de Cuisine of Culina and Vinoteca at Four Seasons Hotel Los Angeles at Beverly Hills. “The quality of fruits, vegetables, and herbs in California is amazing, and each restaurant has its own unique philosophy about food, which reminds me of Italy.”

Chef Luca has been part of the Four Seasons family since 2008, beginning as a Junior Sous Chef at the Michelin-starred Palagio Restaurant at Four Seasons Hotel Firenze before serving as the resident Italian Restaurant Chef at Four Seasons Hotel Damascus, Amman and Palm Beach respectively.

Chef Luca’s love for sharing exceptional ingredients and exquisite dining experiences has been long encouraged throughout his time with Four Seasons, and he brings his authentic and inventive culinary point of view to the Hotel’s Italian dining destinations, Culina and Vinoteca in Los Angeles.

As the children of a farming family, Chef Luca (who happens to hail from Lucca, Italy) alongside his two sisters were raised with a closeness to nature and, consequently, a true respect for each individual fruit and vegetable that comes from the soil. Throughout his childhood, Chef Luca observed the skill that goes into seeding and cultivating beautiful produce and soon developed a great passion for spotlighting on the vibrant tastes resulting from that effort.

Naturally, Chef Luca’s Italian upbringing also exposed him to an invaluable culinary education during his formative years, which transformed his childhood interests into an ambition to join the hotel and restaurant industry. “In Italy, everyone grows up helping their mother in the kitchen,” explains Chef Luca. “Cooking is not a trend where I come from. It’s a way of life.” Soon into his adolescence, Chef Luca’s appreciation for pure ingredients deepened as he honed his talent for refined culinary technique, never forgetting the memories of tasting freshly ripened tomatoes, persimmons, and olives from his father’s farm in their absolute prime.

Chef Luca later earned his degree in catering from the IPSSAR school in Barga before developing his skill at several acclaimed restaurants and hotels in Tuscany including Villa San Michele.

The moment Chef Luca joined the team at Four Seasons Hotel Firenze, he felt at home sourcing and utilising the best products possible, from fruits to vegetables to spices, through a menu designed to honour each ingredient by letting them speak for themselves. By the time he moved to Four Seasons Hotel Damascas and Four Seasons Hotel Amman, “Everything was a discovery,” he explains. “The food. The culture. Everything.” And Chef Luca was thrilled to search for new and exciting ingredients to showcase to his guests.

At Four Seasons Hotel Palm Beach, Chef Luca was inspired by the property’s access to unparalleled seafood, but he is incredibly excited by how Angelenos have embraced his cuisine at Culina and Vinoteca. “I am amazed by the guest reception,” notes Chef Luca. “People in Los Angeles don’t just want to know what you are cooking; they want to know why you are cooking a certain way. They want to hear stories about your food and learn more about the ingredients you are choosing to use. They have respect for the product and are intrigued by new experiences.”

Chef Luca’s greatest intention at Culina and Vinoteca is to transcend guest expectations by offering an elevated culinary journey through personalized touches and thoughtful presentation. “We have a crudo bar at Vinoteca, which is a great opportunity to engage with our guests, talk about food, and get to know each other. Food is all about making connections - uniting with nature, brining ingredients together to create new flavours, and tying the cuisine with memories.”

When he isn’t in the kitchen, Chef Luca enjoys playing drums and exploring the restaurant scene of his new city Los Angeles alongside his wife Miriam and two children, Alex and Leonardo.