Chef Lucas Garigliano – The Barcelona Visionary | French Discipline Meets Global Creativity |Michelin-Starred Maestro from Barcelona to Beijing |Executive Chef of TRB Hutong | Global Innovator in Fine Dining |Le Cordon Bleu Graduate | Michelin-Star Chef Shaping Asia’s Culinary Future
“Technique is table stakes… use technique to serve creativity,” Lucas would later say—a mantra he cultivated during this time.
A Modern Culinary Architect with a Global Palette
In the ever-evolving landscape of international gastronomy, where trends shift as swiftly as palates, few chefs have managed to embody both timeless craftsmanship and forward-thinking creativity as seamlessly as Chef Lucas Garigliano. Hailing from the richly diverse and culturally expressive city of Barcelona, Garigliano is more than a chef—he is a global culinary architect whose work resonates across continents and cuisines.
What sets Chef Garigliano apart is not merely his technical precision, but his ability to translate tradition into innovation. His culinary DNA is a fusion of Mediterranean soul, French discipline, and a globally enriched perspective acquired through years spent mastering the craft in Europe, the Middle East, and Asia. Each dish he creates reflects an elegant synthesis of technique and emotion, combining classic French methods with bold global flavors and visual artistry.
His culinary journey took shape at the renowned Le Cordon Bleu Paris, where he refined his understanding of classic French cuisine and laid the foundation for his meticulous culinary style. From there, he earned a coveted position at L’Atelier de Joël Robuchon in Paris, one of the most iconic and demanding kitchens in the world. Over seven years, Garigliano climbed the ranks, absorbing the precision, consistency, and perfection that defined Robuchon’s legacy.
His career then took a bold and transformative leap to Dubai, where he played a pivotal role in launching L’Atelier de Joël Robuchon in the heart of the UAE. Here, he began experimenting with cross-cultural flavor dynamics, fusing Spanish heritage and Japanese finesse into plates that won acclaim from Gault & Millau and the Michelin Guide. It was a culinary expression of global unity—rooted in discipline, driven by imagination.
Today, as the Executive Chef of TRB Hutong in Beijing, a Michelin-starred fine dining institution, Chef Lucas Garigliano continues to redefine luxury dining through his thoughtful, layered, and innovative cuisine. With every plate, he honors tradition while boldly embracing evolution. Garigliano isn’t just crafting meals—he’s orchestrating experiences, mentoring future culinary leaders, and shaping the future of global fine dining with purpose and passion.
Early Life & Background: From Business Books to Kitchen Flames
Childhood in Barcelona
Growing up in Barcelona, Lucas Garigliano was surrounded by bold flavors, colorful produce markets, and the spirited traditions of Catalonian cooking. Although he was initially steered towards a business education, the call of the kitchen proved far more powerful. Garigliano often reflects on how food was always part of his life, not just as nourishment, but as a form of emotional expression and cultural storytelling.
Business Studies and the Pivot
Lucas began his academic journey in business studies, aligning with societal expectations and family aspirations. However, the rigidity of the corporate world lacked the creative satisfaction he yearned for. Eventually, he made the pivotal decision to switch career paths—a bold move that would reshape his life trajectory.
🎓 Le Cordon Bleu Paris: The Turning Point
Formal Culinary Education
Lucas enrolled at the prestigious Le Cordon Bleu in Paris, one of the world’s foremost institutions for culinary arts. Immersed in classical French technique, Lucas honed his skills in knife work, sauce mastery, pâtisserie, and precision plating. It was here that he learned the value of structure, discipline, and technique—traits that would define his signature style in the years to come.
Mentorship and Foundation
While at Le Cordon Bleu, Lucas trained under experienced chefs who emphasized the sacred balance between flavor, presentation, and efficiency. His peers and instructors quickly noted his unwavering focus, quick adaptability, and eagerness to evolve.
“Technique is table stakes… use technique to serve creativity,” Lucas would later say—a mantra he cultivated during this time.
🇫🇷 L’Atelier de Joël Robuchon Paris: Seven Years of Culinary Refinement
Climbing the Ranks in Robuchon’s Empire
Post-graduation, Lucas earned a coveted position at L’Atelier de Joël Robuchon in Paris—a global mecca of Michelin-starred excellence. Over the course of seven transformative years, he worked his way through every station in the kitchen, absorbing the ethos of the Robuchon brand, which emphasized purity of ingredients, minimalism in plating, and perfection in repetition.
Precision and Perfection
Joël Robuchon’s kitchens are known for their militant precision, and Lucas adapted with admirable grace. His attention to detail and consistency earned him the trust of senior chefs and expanded his responsibilities from basic prep to leading intricate courses. During this time, Lucas refined his skills in modern French cuisine, particularly in techniques such as sous vide cooking, emulsions, and avant-garde plating.
🌍 Dubai Chapter: A Fusion of Cultures
Leading the Opening of L’Atelier de Joël Robuchon – Dubai
Lucas’s talents eventually led him to Dubai, where he was entrusted with leading the opening of L’Atelier de Joël Robuchon in the heart of the UAE. The move was both a professional milestone and a test of his leadership mettle.
In Dubai, Lucas seamlessly blended Spanish and Japanese influences into the Robuchon framework, launching dishes like luxurious langoustine paella that earned acclaim from Gault & Millau and recognition in the Michelin Guide Middle East.
Cross-Cultural Cuisine
The dynamic food culture of Dubai allowed him to play with a broader flavor palette. With access to global ingredients, he began experimenting with Arabic spices, Japanese fermentation, and Spanish seafood traditions, crafting a hybrid culinary identity that was globally inspired yet rooted in his foundational technique.
Signature Dish – “When Paella Breaks All the Rules”
Lucas garnered international media attention with a dish he coined “When Paella Breaks All the Rules.” This inventive plate deconstructed the traditional paella by combining Japanese rice methods with Mediterranean flavors, langoustine, and saffron foam. It became a symbol of his ability to disrupt norms while respecting culinary heritage.
🇨🇳 Beijing Calling: Executive Chef at TRB Hutong
Michelin Glory in China
Today, Lucas serves as the Executive Chef at TRB Hutong in Beijing, one of the most revered fine dining destinations in China. Under his leadership, TRB Hutong has retained its Michelin star from 2023 to 2025, establishing itself among the top luxury dining venues in Asia.
Signature Beijing Creations
At TRB Hutong, Lucas introduced dishes that marry local Chinese ingredients with classical French technique. One of his most praised creations includes a langoustine served with Hua Diao wine, orange, and yuzu Shaoxing reduction—a dish that earned rave reviews from both diners and critics.
Team Culture & Mentorship
Lucas has also cultivated a strong brigade culture in the kitchen. Known for mentoring young chefs, he emphasizes consistency, creativity, and mental wellness in what can often be a high-pressure environment.
“Creativity needs a foundation. Without that, you’re just improvising. But once you have the structure—it’s jazz,” Lucas told a Beijing food podcast in 2024.
🍽️ Culinary Philosophy: Discipline Meets Innovation
A Structured Approach to Art
Lucas views food as both a science and an emotional language. His dishes are rooted in French culinary logic—where each step serves a functional purpose—but expressed with global, emotional brushstrokes. He believes that a chef’s duty is not just to surprise but to nurture, teach, and uplift through flavor.
Leadership Style
More than a chef, Lucas is a leader who empowers others. He invests time in training, innovation workshops, and collaborative menu development, often rotating chefs through stations to ensure holistic skill development. His kitchens run on transparency, teamwork, and humility.
🏆 Awards & Recognition
Michelin Guide
- One Michelin Star, TRB Hutong, 2023–2025
- Multiple inclusions in the Michelin Plate category during his tenure in Dubai and Paris
Gault & Millau Middle East
- Recognized for “Innovation in Technique” for his Dubai creations
TripAdvisor & Community Rankings
- TRB Hutong listed among “Top 10 Fine Dining Restaurants in the World” by TripAdvisor in 2024
- Featured in Nestlé Professional’s Culinary Innovation Series
Media Features & Thought Leadership
Featured On:
- CordonBleu.edu: “From Business School to Michelin Stars: The Story of Lucas Garigliano”
- Nestlé Professional MENA: “Breaking Culinary Norms: Chef Lucas’s Reinvention of Paella”
- Acast Food Podcast: “Building a Michelin Kitchen in China”
- LinkedIn Live Culinary Leadership Series
Thought Quotes:
- “Technique liberates creativity—it doesn’t restrict it.”
- “A well-run kitchen is a team sport. It’s not about one genius—it’s about collective excellence.”
Future Plans
Lucas has expressed interest in launching his own restaurant concept, which would marry sustainability, regional sourcing, and molecular gastronomy with his signature minimalist aesthetic. He also mentors young chefs through virtual masterclasses and continues to collaborate with culinary schools globally.
A Michelin Star in the Making, A Mentor in Motion
Chef Lucas Garigliano stands as a bold new voice in the world of global gastronomy—one who balances reverence for tradition with the daring spirit of reinvention. With a knife in hand and a story on every plate, Garigliano does more than cook; he communicates, he leads, and he inspires.
From his early days in Barcelona’s bustling food markets to his formal training at Le Cordon Bleu Paris, from seven intense years at L’Atelier de Joël Robuchon to commanding Michelin-starred excellence in Beijing, his path is a masterclass in discipline, humility, and vision. But it is not just where he has cooked that defines him—it’s how he has transformed every kitchen he has entered.
Garigliano is not satisfied with culinary accolades alone. For him, the kitchen is a living, breathing academy. At TRB Hutong, he leads not with ego, but with empathy—mentoring young chefs, building cohesive brigades, and nurturing creativity through structure. He believes that the best food is not the most complicated, but the most honest. His leadership philosophy revolves around trust, empowerment, and shared purpose.
Whether he’s deconstructing a classic paella with Japanese precision, or elevating local Chinese ingredients through French fine dining frameworks, Lucas tells a story that transcends borders. Every dish is a dialogue between cultures, textures, memories, and ambition. It is this intercultural fluency that makes him not just a chef of the moment—but one for the future.
As the culinary world shifts toward sustainability, global fusion, and leadership rooted in inclusivity, Chef Lucas Garigliano is already ahead of the curve. He doesn’t chase trends—he sets the pace with precision, curates menus with intent, and fosters teams with heart.
In every sense, Lucas is a Michelin star in the making, not just for the stars he’s earned, but for the lives he shapes, the ideas he births, and the new generation of chefs he mentors. He is a culinary visionary in motion—a man whose apron strings are tied not only to excellence, but to evolution.
Chef Lucas Garigliano
- Le Cordon Bleu Feature – “From Business School to Michelin Stars: The Story of Lucas Garigliano”
🔗 https://www.cordonbleu.edu/news/lucas-garigliano/en - TRB Hutong – Official Website
🔗 https://www.trbhutong.com/about-us - Nestlé Professional MENA – “Chef Lucas Garigliano: When Paella Breaks All the Rules”
🔗 https://www.nestleprofessionalmena.com/ae/en/chef-lucas-garigliano-when-paella-breaks-all-rules - LinkedIn Profile – Lucas Garigliano
🔗 https://www.linkedin.com/in/lucas-garigliano-7a578720b/ - TRB Hutong on the MICHELIN Guide Website (China)
🔗 https://guide.michelin.com/en/beijing-region/beijing/restaurant/trb-hutong - Hosco Feature – Le Cordon Bleu to TRB Hutong
🔗 https://www.linkedin.com/posts/hosco_lucas-garigliano-le-cordon-bleu-to-the-activity-7316072092213374977-rqF2/ - Instagram – TRB Hutong
🔗 https://www.instagram.com/trbhutong/
