Italian Chef Luca De Astis received the Kitchen Management diploma in 1995 and Hotel Management in 1997 at the Hospitality Management Institute Amerigo Vespucci in Milan.
In 2002, he started his career in Michelin-starred restaurants in Italy and France by working in the position of "Chef de Partie". Later, he moved to Spain and took responsibility as “Sous Chef” at the Michelin-starred Restaurant Caelis in Barcelona, and continued in Restaurant L 'Indret de Semon as “Chef de Cuisine” position. Under the consultancy of Paco Perez, he conducted the kitchen management of fine dining two Michelin star Enoteca Restaurant and Bites Lounge Restaurant. Chef Luca continued to work in this sector until 2010 with the catering company he owned.
He came to Istanbul in 2011 and started in Four Seasons Hotel - Bosphorus as "Executive Sous Chef" In 2014, he was promoted to "Executive Chef" position at Four Seasons Hotel Prague.
At Grand Hotel Tiffi in Ilawa, Poland, he worked as "Executive Chef", and continued his career successfully by increasing customer satisfaction with his professional managerial skills.
Having successfully completed trainings such as PDP (People Development Plan), DLP (Dynamic Leadership Program) and the Four Seasons Top Talent Program, Chef Luca De Astis joined Le Cordon Bleu Istanbul team in 2020 as Chef Instructor.