Luciano Boseggia was born in northern Italy, and at age 13, during a school vacation, Luciano found a temporary job in the Hotel Serenella, a tourist hotel in Italy. He was a general helper until one day someone in the kitchen became sick, and Luciano substituted for him. He never left the profession. He stayed at the hotel for 4 years, taking management and culinary courses at the suggestion of the owner. At 18, after a year in the military, he traveled throughout Europe, ending up on the south coast of England. Then in 1979, he returned to Italy to manage the La Vecchia Lugana Restaurant in Simione.
In 1985, he was invited to Brazil by Rogerio Fasano to manage and cook for their Restaurant Fasano for three months. Nine years later in 1994 he started a second restaurant for the family Fasano, called Gera, and later, a third restaurant called Restaurant Parigi.
In November 1999, Chef Boseggia left the Fasano family to open his first new restaurant, “Cardinale” (homage to actress Claudia Cardinale), andGreat Chefs Television was on the scene to record it. Chef Luciano prepared a Black Spaghetti Nest with Lobster as an appetizer; a Rack of Lamb entrée and a Lemon Zabaglione with mixed fruit for their Great Chefs of the World television series which was airing on The Discovery Channel.
In 2005, he tired of São Paulo and looked for a lighter life in Rio de Janerio. He found many opportunities, until finally ending up as the Executive Chef at the Alloro Ristorante on the ground floor of the Windsor Atlantica Hotel, right on the coast, in the heart of Rio.
In 2012, it won the prize of Best Italian Restaurant in Brazil. Congratulations to Great Chef Luciano Boseggia and his staff!
Rack of Lamb
Serving: 4 Print Rack of Lamb By Great Chefs October 12, 2015 Luciano Bossegia’s presentation uses the lamb racks as the racks holding the lamb fillets, both for cooking and for serving. The lamb fillet is served rare, with rich sauce and a stuffed tomato. Good browning is important for this dish, as it affects […]
Rack of Lamb ▶
Serving: 4 Print Rack of Lamb ▶ By Great Chefs June 25, 2014 Luciano Bossegia’s presentation uses the lamb racks as the racks holding the lamb fillets, both for cooking and for serving. The lamb fillet is served rare, with rich sauce and a stuffed tomato. Good browning is important for this dish, as it […]
Lemon Zabaglione with Mixed Citrus Fruit ▶
Serving: 4 Print Lemon Zabaglione with Mixed Citrus Fruit ▶ By Great Chefs June 25, 2014 This dessert is filled with bright citrus taste. Orange and grapefruit segments are caramelized, then piled into dessert bowls and covered with lemon zabaglione. Citrus zest and sugar is sprinkled over the tops and browned with a small kitchen […]
Black Spaghetti Nest with Lobster and Herb Sauce ▶
Serving: 4 Print Black Spaghetti Nest with Lobster and Herb Sauce ▶ By Great Chefs June 25, 2014 Dramatic black nests of pasta cradle a savory mixture of lobster, mushrooms, tomatoes, and herbs. This dish is quick to prepare — it can be done within a half hour. White pasta may be substituted for the […]
Phone : +55 21 2195-7857
Address : Avenida Atlântica, 1020 – Copacabana, RJ, Brazil