Luca files for The Pass and contributes to The Operator. He covers the independent restaurant beat — the operators between one and a dozen locations who are quietly running the most interesting AI experiments in the industry.

Trained at the Università di Scienze Gastronomiche and then on the line at two Milan tasting menus before a decade at hospitality trade publications. He's fluent in three languages and the gross-margin reality of a 60-seat dining room.

His Friday "Five Stories We Followed This Week" digest is required reading inside several restaurant groups.