Welcome to The Art of Service.
I spent my childhood on a little farm on the outskirts of the majestic city of Venice, Italy.
Our family lived farm to table in the truest sense - making salami from our own pigs, ricotta cheese by hand with milk from our own cows, and pressing our own wine, recycling the pomaceo (grape skins) as food for those same cows. Cooking was a family affair, and it was a regular occurrence that I would come home from school to find my Nonna making pasta in bulk, with strings of homemade fettuccine hung up to dry, draped over every piece of furniture in the cottage, even the lamp shades!
My love and respect for food has come from growing up on our farm and vineyard, cultivating our food
from our own land. It was ingrained into me that food is precious, never to be wasted.
The spirit of working hard to cultivate crops, and savouring each morsel and mouthful of food has been my inspiration for The Art of Service: A multi-faceted Hospitality Consulting service.
For over 20 years (since the age of 17) I have worked internationally within the hospitality industry,
gathering inspiration and developing extensive experience in Food and Beverage, Restaurant
Management and the Restaurant - Launching process. For the last 18 years, I have been based in Australia and have spent these years [dedicated or in dedication] to the perfecting of ‘The Art of Service’.
I have previously owned and managed multiple restaurants across Byron Bay, The Gold Coast, Brisbane, Sydney and the NSW Southern Highlands, including Hatted and multi-award winning restaurants. My wine list was awarded ‘Wine list of the year’ for both 2014 and
2015, receiving ‘2 Glasses’ at ‘The Gourmet Traveller Wine Awards.’
My lifelong passion is for the offering of Hospitality in all its facets, and I am dedicated to the detail of crafting an artful presentation of Food, Beverage and most importantly customer service.
The Art of Service’s ethos is that hospitality is not simply a system or a process - it is an Art. The human need for food & beverage should be provided and delivered with beauty,
originality and flair. It should inspire, transport and delight, providing patrons with
unforgettable experiences leaving enduring memories
Buon appetito!
Luca.
© 2023 The Art Of Service. All Rights Reserved.