Luigi Fineo

Michelin-Starred Chef

The Italian-born chef hailing from the Puglia region, draws inspiration from cooking with his mother & grandmother in their rustic hometown of Gioia del collie. Chef Fineo is committed to using high-quality, locally sourced ingredients. His signature style is staying true to old-world italian fare
EDUCATION & EXPERIENCE
Italian Culinary institute IPSSART. Bari, IT
Graduate
Shoeneck Ristorante. Falzes, IT
Chef
Beccofino Ristorante. Florence, IT
Chef
Enoteca Drago. Beverly Hills, CA
Sous Chef
La Botte Ristorante. Santa Monica, CA
Chef
Bouchon. Beverly Hills, CA
Chef
The French Laundry. Yountville, CA
Chef de Partie
Andrea Ristorante. Newport Beach, CA
Head Chef
RivaBella. Los Angeles, CA
Executive Chef
SKILLS & EXPERTISE
BOH operations
Expediting
Food industry consulting
Food styling
Food/menu costing
Homemade pasta
Ingredient sourcing
Inventory control
Kitchen management
Labor cost management
Leadership
Lectures/classes
Menu development
P&L management
Product ordering
Safe food handling
Staff training
Time management
Training
Fineo earned consecutive Michelin star ratings in 2008 and 2009 as executive chef of La Botte Ristorante in Santa Monica. Before that, he was sous chef at Drago Enoteca in Beverly Hills. His commitment to using high-quality, locally sourced ingredients and his personal attention to the development and execution of gluten-free pasta recipes has warranted him the success he's achieved at just 32 years old.
GALLERY
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Luigi Fineo
Luigi Fineo
Los Angeles, CA
United States

RivaBella
Executive Chef


Born and raised in Southern Italy in the small town of Gioia del Colla, Puglia, Fineo graduated from the Italian Culinary Institute I.P.S.S.A.R.T in Bari, Italy.  Fineo's early culinary career spanned Italy from south to north as sous chef at Beccofino Ristorante in Florence and Michelin-starred restaurant Shöeneck Ristorante in Falze, near Italy's northern border.  After moving to California, Chef Fineo spent more than two years with the legendary Thomas Keller Restaurant Group at two globally acclaimed restaurants in California, including The French Laundry in the Napa Valley and Bouchon in Beverly Hills.

Fineo earned consecutive Michelin star ratings in 2008 and 2009 as executive chef of La Botte Ristorante in Santa Monica. Before that, he was sous chef at Drago Enoteca in Beverly Hills.  He has has led menu development, kitchen operations and mentorship at many restaurants' culinary teams. Fineo's commitment to using high-quality, locally sourced ingredients and his personal attention to the development and execution of gluten-free pasta recipes has warranted him the success he's achieved at just 32 years old. Chef Fineo will ignite your tastebuds with his signature style of uniting old-world italian recipes with seasonally driven ingredients.