Chef Lucas Garigliano – The Barcelona Visionary Behind Michelin Excellence in Beijing |Executive Chef at TRB Hutong | Global Fusion with French Precision |From Le Cordon Bleu to TRB Hutong | Modern Fine Dining Maestro |Michelin-Starred Leader Redefining Global Gastronomy
Creativity without structure is chaos. Structure without creativity is routine. Culinary brilliance lives between the two.”
A Modern Culinary Architect with a Global Palette
In the refined corridors of haute cuisine, few chefs exemplify international excellence like Chef Lucas Garigliano. Born in the culturally rich and gastronomically vibrant city of Barcelona, Spain, Lucas has emerged as one of the most creative and disciplined forces in contemporary fine dining.
His culinary identity is defined by the union of classical French training, Mediterranean authenticity, and global fusion—an aesthetic born from years of experience and an insatiable passion for innovation. Educated at the prestigious Le Cordon Bleu Paris, Garigliano was molded in the rigorous kitchens of Joël Robuchon, where he spent seven transformative years mastering modern French gastronomy.
Lucas has led acclaimed kitchens in Paris, Dubai, and now Beijing, where he currently serves as Executive Chef at TRB Hutong, a Michelin-starred destination celebrated for its fusion of French elegance with Chinese heritage. With each new endeavor, he continues to redefine what it means to lead with purpose, precision, and palette—crafting not just meals, but memories and meaning for diners across continents.
Early Life & Background: From Business to Brigade
Lucas was born into the bustling food culture of Barcelona, where vibrant markets and a Mediterranean palette became part of his early identity. Initially enrolled in business studies, he soon realized his calling lay beyond the boardroom and inside the kitchen. Inspired by the storytelling power of food and the transformative art of cooking, he made a life-altering pivot to culinary arts—trading suits for chef whites and numbers for knives.
The Parisian Chapter: Le Cordon Bleu as the Catalyst
At Le Cordon Bleu Paris, Lucas immersed himself in classical culinary theory, mastering everything from sauce work and butchery to pastry and plating. Here, he refined his aesthetic and functional approach to cuisine, learning the importance of consistency, detail, and discipline. It was during this time that his culinary voice began to form—one that celebrated elegance, restraint, and layered global influences.
🇫🇷 Culinary Refinement at L’Atelier de Joël Robuchon
Post-graduation, Lucas joined L’Atelier de Joël Robuchon Paris, where he would spend seven transformative years. In this Michelin-starred powerhouse, he worked through every station, eventually leading teams and designing intricate modern French dishes. Under Robuchon’s perfectionist ethos, Lucas internalized the philosophies of ingredient purity, technical precision, and harmonious flavor architecture.
Dubai Expansion: A Fusion of Innovation and Leadership
Lucas’s trajectory soared further when he was selected to lead the opening of L’Atelier de Joël Robuchon in Dubai. In this cosmopolitan culinary capital, he brought together his Spanish heritage and Japanese training to create daring new dishes. His signature langoustine paella, described by Nestlé Professional as “a deconstruction of tradition with finesse,” earned praise from the Michelin Guide Middle East and Gault & Millau.
His leadership style in Dubai set new benchmarks—focusing on team empowerment, cultural blending, and food presentation as theatre. It wasn’t just about taste; it was about experience.
TRB Hutong: Excellence in the East
Lucas’s current role as Executive Chef of TRB Hutong in Beijing showcases his ability to bridge East and West with artistic integrity. At TRB, he reinterprets Chinese flavors through French techniques, such as the Hua Diao-infused langoustine with yuzu Shaoxing sauce, which has become a highlight of the menu.
Under his guidance, TRB Hutong has consistently retained its Michelin star since 2023, maintained a 5-star TripAdvisor rating, and ranked among the Top 10 Fine Dining Restaurants in the World.
Culinary Philosophy: Technique, Emotion & Teamwork
For Lucas, technique is not the goal—it’s the foundation. He views cuisine as architecture for the senses, where every element has both form and function. He mentors young chefs through structure and empathy, encouraging creativity through confidence and context.
“Creativity without structure is chaos. Structure without creativity is routine. Culinary brilliance lives between the two.”
His kitchen culture is built on humility, openness, and a passion for continuous learning.
Awards & Recognition
- Michelin Star – TRB Hutong (2023–2025)
- Gault & Millau Middle East – Innovation in Technique
- Michelin Plate recognitions in Dubai and Paris
- Top 10 Fine Dining Restaurants Worldwide – TripAdvisor 2024
- Featured Chef – Nestlé Professional MENA Culinary Innovator Series
Media & Career Features
- Le Cordon Bleu Paris (Alumni Spotlight)
https://www.cordonbleu.edu/news/lucas-garigliano/en - Nestlé Professional MENA – “When Paella Breaks All the Rules”
https://www.nestleprofessionalmena.com/ae/en/chef-lucas-garigliano-when-paella-breaks-all-rules - Hosco Career Feature – “From Le Cordon Bleu to the Top”
https://www.hosco.com/en/advice/from-le-cordon-bleu-to-the-top-lucas-garigliano - TRB Hutong Official Website
https://www.trbhutong.com/about-us - Instagram (TRB Hutong)
https://www.instagram.com/trbhutong/ - LinkedIn (Chef Lucas Garigliano)
https://www.linkedin.com/in/lucas-garigliano-7a578720b/
The Future of Fine Dining
Chef Lucas Garigliano isn’t just a name on a Michelin list—he is a transformative force in today’s culinary world. Through a career rooted in discipline, driven by creativity, and fueled by cultural exploration, Garigliano represents a new standard for what it means to be a global chef. His journey from the sun-drenched markets of Barcelona to the precision-focused kitchens of Paris and the culturally layered kitchens of Dubai and Beijing has equipped him with a rare and resonant culinary voice.
More than just a creator of food, Lucas is a curator of experiences. His dishes are stories told through ingredients, techniques, and textures that transcend borders. Whether he’s layering Chinese aromatics with French emulsions or reimagining paella with Japanese subtlety, Lucas infuses every plate with intent and soul. He doesn’t follow trends—he sets them. Each of his menus is a tribute to cross-cultural respect, balance, and boldness.
At TRB Hutong, he has redefined what it means to marry Eastern flavors with Western elegance, and his leadership has inspired a new generation of chefs who are equally passionate about precision and imagination. In a world where culinary authenticity is often questioned, Lucas proves that fusion, when done with knowledge and respect, is not dilution—it is elevation.
His influence goes beyond Michelin stars or five-star reviews. Lucas is a mentor, a thinker, and a visionary who views the kitchen as a collaborative stage, not a hierarchical battlefield. He fosters inclusivity, empowers young chefs, and believes that true greatness lies not just in execution but in inspiration.
As fine dining continues to evolve in response to sustainability, diversity, and cultural exchange, Chef Lucas Garigliano stands at the forefront of this evolution. His career is a living bridge between continents, philosophies, and generations of culinary craft. He is not merely creating food—he is cultivating the next chapter in culinary history, one plate, one team, and one idea at a time.
