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 Introducing our new Head Chef, Gonzalo Luzzaraga

An influential chef, he’s an old soul, who manages to find small pleasures in peeling potatoes, the time to read iconic novels and enough energy to raise a family and still cook (for himself) into the early hours.

Your usual breakfast: A very short ristretto (maybe 5)
The best compliment you’ve ever received: That I always think out of the box
A meal you make when you eat alone: Club Sandwich
Your favourite drink: Traditional Vermouth or Herbal Gin & Tonic
A good book: Fight Club by Chuck Palahniuk
A boring task that you secretly enjoy: Peeling Potatoes
A comfort food: Katsu Sando
Your private refuge: Home of my parents in Spain
An essential film: The Dark Knight
Your favourite part of Harry’s: The Bar
Values you’ve passed on to your children: Be patient and ambitious 
A bad habit: Eating very late in the evening

All about Gonzalo Luzzaraga

Having spent his childhood on the French border of Italy in Piedemont, surrounded by diverse flavours and a rich tapestry of native ingredients, Gonzalo was immersed in food from a young age. His Grandfather, who was a baker, taught him the foundations of cooking and a respect for crafting food with love, passion and skill, an ethos which he built on when he embarked on his journey through Europe’s finest kitchens to work under some of the most recognized and progressive Chefs in the industry. Read more…

Starting out at the institutional Louis XV in Monaco, where he worked under the formidable Alain Ducasse in his 3 Michelin Star kitchen learning the intricate techniques of haute cuisine, Gonzalo moved on to work with Walter Eynard, who he credits with teaching him the art of foraging and respect for the seasons.

In 2002, Gonzalo took up the role of Head Chef under Eynard at Le Clivie Ristorante – Piobesi D’Alba in Cuneo, earning the restaurant a Michelin Star in 2003.  Moving to Russia two years later presented an opportunity to explore not only a new cultural attitude to food, but a new repertoire of produce for Gonzalo at Stern in Ekaterinburg, and later at the Kuchlmasterei Project in Wien, whose modern interpretation of European classics earned them a Michelin Star under Gonzalo’s leadership in 2016.