Pagu Hospitality
Hello!!
A hospitality leader shaped by a decade across Europe’s Michelin restaurants and boutique hotels. Educated at the Culinary Arts Academy Switzerland and the University of Derby, Luca brings a rare blend of culinary artistry, operational insight, and financial discipline.From concept creation in Italy to financial consulting in Norway, his work bridges creativity and control — crafting businesses that inspire guests and sustain growth.
The Story
From Fine Dining to Functional Excellence: Strategy with a Human Touch
Hospitality is more than just servic, it is the art of making people feel better about themselves.
My journey began in Italy, fueled by a curiosity for how different cultures connect through food and service. After years of traveling through Europe and immersing myself in international perspectives, I spent eight years in Norway refining my craft. From the high-pressure precision of fine dining to the rhythmic complexity of high-volume daily outlets, I learned that the heart of a successful business is the same: The Guest Experience.
Expertise Rooted in Experience, I build from the ground up. My approach combines the creative and the analytical:
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Menu Curation: Designing concepts that tell a story while respecting the palate.
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Financial Precision: Mastering the "behind the scenes" math—from costing to inventory—to ensure creativity is also profitable.
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Knowledge Sharing: I believe the greatest gratification comes from empowering teams. I help your staff find the same joy in service that I discovered traveling across Europe.
Why Work With Me?
I moved from the kitchen and the floor to consultancy because I wanted to put my knowledge to its best use:
helping owners create spaces where smiles are the standard and the business is built to last
Brief Experience
2025 - 2026
2021 - 2026
Board Member and advisor with financial duties. Developed a strategy to improve profit, optimizing costs and expenses, increasing revenue.
Executive Chef and F&B Director, withheld the duty to manage the outlets of the restaurant in all the aspects from the menu creation and running the kitchen, developing a concept and running the team. Event sales and organization in the restaurant as well as marketing and branding strategies.
2019 - 2021
Head chef of a Michelin star restaurant awarded the green star and other sustainability awards under the leadership.