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Luca Pulese
Executive Chef at Le Royal Meridien Shanghai
Luca Pulese is a hard-working, professional, flexible, and motivated individual with a service-minded and commercial attitude. He has a strong background in union negotiation and expertise in molecular cuisine and 'sous vide' techniques. Luca possesses extensive knowledge of Mediterranean cuisine, particularly from Italy, Spain, Greece, Provence, and Lebanon, as well as East and South-East Asian cuisine, with a focus on Indonesian, Thai, Chinese, and Japanese cuisine.
Luca pursued a Bachelor's degree in Asian Cultures and Languages at Università Ca' Foscari Venezia and furthered his studies at IPSSAR Castelfranco Veneto.
With a diverse and rich professional background, Luca Pulese has held key positions in renowned hospitality establishments. He has served as the Executive Chef at Le Royal Meridien Shanghai at Marriott International and as the Director of Culinary at Cordis, Beijing Capital Airport and The Westin Beijing Financial Street. Additionally, he has held leadership roles at The St. Regis Sanya Yalong Bay Resort and Twelve at Hengshan, a Luxury Collection Hotel.
Prior to these roles, Luca has showcased his culinary expertise as the Area Executive Chef at Centara Hotels & Resorts, Executive Chef at Starwood Hotels & Resorts Worldwide, Inc., and Executive Chef at Sheraton Dameisha Resort, Shenzhen. His journey in the culinary world includes roles such as Executive Sous Chef at Royal Orchid Sheraton Hotel & Towers in Bangkok and as Chef de Cuisine at Hilton Rangali.
Luca Pulese embodies qualities of enthusiasm, quick learning, and an open-minded approach, reflecting in his marked commercial attitude and service-oriented mindset. His extensive experience in international cuisines and hands-on roles in leading culinary establishments have shaped him into a versatile and skilled culinary professional.