{"id":6514,"date":"2018-01-18T10:49:36","date_gmt":"2018-01-18T09:49:36","guid":{"rendered":"https:\/\/luigipomata.com\/?page_id=6514"},"modified":"2026-02-18T10:27:09","modified_gmt":"2026-02-18T09:27:09","slug":"the-chef","status":"publish","type":"page","link":"https:\/\/luigipomata.com\/en\/pomatas-world\/the-chef\/","title":{"rendered":"The Chef"},"content":{"rendered":"

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In my dishes, you will find my life, the sensations and flavours that someone lucky enough to be born on an island like Carloforte has a duty to pass on<\/p>\n<\/blockquote>\n

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<\/div>\n<\/div>\n[vc_column_text]The story of Luigi Pomata begins in distant times and places, on a small island rich in history, Carloforte, a Ligurian outpost on the south-west coast of Sardinia. A journey that began with grandfather Luigi, a farmer with a passion for cooking and manager of the Hotel Riviera restaurant. His father Nicolo passed on the secrets and know-how to him and took him with him to the family restaurant “da Nicolo”. A culture made up of flavours, aromas, madrague rituals, discipline, time, encounters and travel. The people of Carloforte come from far and wide and are used to travelling. After graduating from the hotel management school, Luigi left the island to learn by doing, working for renowned restaurants in Italy and abroad (Sirio Maccioni in New York, Marco Pierre White in London).[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_content_width=”grid” css=”.vc_custom_1624550362350{margin-top: 50px !important;margin-bottom: 50px !important;}”][vc_column][vc_single_image image=”6512″ img_size=”full” alignment=”center”][\/vc_column][\/vc_row][vc_row row_content_width=”grid” css=”.vc_custom_1624550362350{margin-top: 50px !important;margin-bottom: 50px !important;}”][vc_column][vc_column_text]I’m considered to be the Chef of bluefin tuna. This is partly true because it’s a tradition in my region. But I’m still someone who likes to experiment. I think it’s very important to valorize raw materials and reinterpret traditional dishes to bring them to today’s tables. As usual, I like to strive for excellence. If you live on a rich island like ours, you’re almost obliged to buy exclusively from local producers. Of course, if you want good quality cod, it has to come from northern Europe, if you want to eat excellent oysters, they will come from the cold sea of Brittany or if you want to taste excellent lard, it will be made in the marble basins of Colonnata. My dogma is to preserve typical products, so the tulips will come from the Netherlands… and not from tomatoes grown in greenhouses!.
\nLuigi Pomata<\/strong><\/em>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n
Luigi Pomata was a teacher at the Etoile Institute in Sottomarina (province of Venice), one of Italy’s leading cookery schools for professionals. In 2003, he represented Italy at the prestigious BOCUSE D’OR competition; he won the World COUSCOUS Championship and took part in major TV programmes: “La prova del Cuoco” (broadcast on RAI), “La cucina del Gambero Rosso” and “Alice” (a TV channel devoted to cooking). Also in 2003, he joined the JRE (Jeunes Restaurateurs d\u2018\u2019Europe).<\/div>\n

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Eating and drinking are not just about satisfying human needs. Eating and drinking is also a culture, a passion, an enjoyment, a discovery, a novelty and, for those behind the scenes, also a sacrifice.
\nLuigi Pomata<\/span><\/p>\n<\/blockquote>\n

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[vc_row row_content_width=”grid”][vc_column][vc_column_text] In my dishes, you will find my life, the sensations and flavours that someone lucky enough to be born on an island like Carloforte has a duty to pass on [\/vc_column_text][vc_column_text]The story of Luigi Pomata begins in distant […]<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":6365,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"full-width.php","meta":{"footnotes":""},"class_list":["post-6514","page","type-page","status-publish","hentry"],"yoast_head":"\nThe Chef - Luigi Pomata<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/luigipomata.com\/en\/pomatas-world\/the-chef\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Chef - Luigi Pomata\" \/>\n<meta property=\"og:description\" content=\"[vc_row row_content_width=”grid”][vc_column][vc_column_text] In my dishes, you will find my life, the sensations and flavours that someone lucky enough to be born on an island like Carloforte has a duty to pass on [\/vc_column_text][vc_column_text]The story of Luigi Pomata begins in distant […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/luigipomata.com\/en\/pomatas-world\/the-chef\/\" \/>\n<meta property=\"og:site_name\" content=\"Luigi Pomata\" \/>\n<meta property=\"article:modified_time\" content=\"2026-02-18T09:27:09+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/luigipomata.com\\\/en\\\/pomatas-world\\\/the-chef\\\/\",\"url\":\"https:\\\/\\\/luigipomata.com\\\/en\\\/pomatas-world\\\/the-chef\\\/\",\"name\":\"The Chef - 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