BIO: Executive Chef Luca Rutigliano
Luca Rutigliano, Executive Chef of CordeValle, A Rosewood Resort, in San Martin, brings a world of culinary experience to the 1,700-acre Northern California golf and spa retreat. Chef Rutigliano's passion for the finest ingredients was inspired by early trips with his mother and grandmother to the local farmers' markets in the countryside of Italy, where he grew up surrounded by a bounty of fresh produce and stunning scenery. As Executive Chef of the picturesque resort nestled in the foothills of the Santa Cruz Mountains, Rutigliano is finally able to realize his vision of combining the freshest local produce and organic meats to create a simple yet succulent contemporary Californian menu infused with Italian influences.
Chef Rutigliano received a portion of his culinary training at the prestigious Etoile Culinare University in Venice, Italy. Prior to his position as Executive Chef at CordeValle, Chef Rutigliano gained extensive training at five-star hotels and resorts throughout Europe, the Caribbean and the Middle East. Most recently he held the admired position of Executive Sous Chef at The Carlyle, A Rosewood Hotel, in New York. Chef Rutigliano's awards and accolades include first place at the Super Star Culinary Competition hosted by the revered Chef Alain Eigenmann, and the Vatel Club 2005 Trophy.