Chef de Cuisine
Luigi began his culinary career at the age of 19, learning and working his way up from dishwasher at Tony's Huntington Inn in Monroe, CT. While attending the Center for Culinary Arts, he learned and worked in every single position at the Huntington Inn. He then worked at Carl and Anthony's under Chef Sam DeVellis, and landed in NYC at Hearth. He began at Hearth 4 ½ years ago as garde manger, and worked his way up to sous chef, and one year ago was named Chef de Cuisine under Marco Canora. In addition to running the kitchen at Hearth, he has shown his creativity and passion on special Sunday Suppers, such as “Sunday Gravy" and the current “Ciccheti Sunday" meals.