Credits: https://www.italiaatavola.net/
By Carla Latini, May 10, 2025 | 12:21
Luciano Solazzo has built his career across France, Spain, and Japan, specializing in Japanese cuisine. Today, he is the sushi chef at the Sansei restaurant in Lavello (Pz), where he brings his international experience.
Luciano Solazzo was born on March 22, 1986, in Melfi (Pz), Basilicata. He spent his childhood in Barile, a small village at the foot of Mount Vulture. From a young age, he learned to cook with his mother: traditional desserts, homemade pasta on Sundays, and Lucanian recipes.
After graduating from the hotel management school in Melfi, he decided to leave his homeland to work abroad. Together with a friend, he embarked on a formative journey, starting in the kitchens of Costa Azul in France, then moving to Spain, working in Madrid, Valencia, and finally Barcelona, for a total of 11 years.
Discovering Japanese Cuisine
It was in Barcelona that he took a sushi course with a Japanese chef who introduced him to the basics and the passion for this cuisine. His first experience in Japanese cuisine took place in a traditional Japanese restaurant, where he was the only Italian and learned fundamental techniques. Later, he specialized at Shunka, a Michelin-starred Japanese/fusion restaurant, honing his sashimi cutting skills, creating nigiri, and mastering oriental cooking.
High-Level Experiences and Returning to Italy
Afterwards, he worked at the 5-star luxury hotel “1890” on Barcelona’s Rambla, managing the Japanese and fusion restaurant. In 2021, during the COVID-19 pandemic, he returned to Italy for a break. However, he received a call from Michelin-starred chef Donato De Leonardis, inviting him to collaborate on the opening of the Japanese restaurant Sansei, located within Borgo San Barbato, a 5-star luxury resort in Lavello (Pz), Basilicata. He enthusiastically accepted and today is the Sushi Chef of the restaurant, bringing back all the experience he gained abroad.
Q&A with Luciano Solazzo
As a child, what did you dream of becoming?
As a child, I dreamed of being a great chef.
The first flavor you remember?
The lemons from the Amalfi Coast, the “sfusato amalfitano,” which my mother used to make limoncello.
Which sense is the most important?
Definitely touch. As a child, I loved watching other chefs handle food.
The most difficult dish you’ve ever made?
Traditional ramen, or working on, cooking, and filleting fugu (pufferfish), due to its health risks, which require great skill and knowledge of the ingredient.
How did you spend your first paycheck?
I bought my first case in Barcelona with my first two knives, a potato peeler, and a microplane.
What are the three dishes you absolutely must try in life?
A good plate of spaghetti with tomato sauce, a good risotto, and great sushi!
What is always in your fridge at home?
I love exotic fruit, so it’s never missing!
What is your comfort food?
A good dessert to cheer me up after a tough workday.
What is your relationship with technology?
I love technology, so I try to stay informed and keep up with the latest trends.
In Hell, you’re forced to eat one dish every day: which one?
Without a doubt, pasta with peas and potatoes.
Who would you invite to your dream dinner?
My family, the most important thing I have.
Which painting or artwork best represents your cuisine?
The photos of Sebastião Salgado, for their inspirations and influences. He tells stories through photography, and I want my cuisine to tell my life story through my dishes!
If your cuisine were a song, what would it be?
“Leggerezza” by Max Gazzé.
