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Chewing the Fat: A Casual Chat with Master Chef Gianluca Deiana Abis

Updated: 2 days ago

A Taste of Culinary Journey


In a cozy Italian restaurant filled with the delightful sounds of bubbling sauces and sizzling pans, I had the pleasure of sitting down with Master Chef Gianluca Deiana Abis. His culinary journey takes him from the sun-kissed shores of Sardinia to the vibrant streets of New York City. Gianluca's story is as rich and flavorful as the dishes he creates. Our conversation unfolded like a well-prepared meal, revealing layers of passion, dedication, and an unwavering love for food.


Early Beginnings: The Sardinian Influence


Interviewer: Gianluca, can you take us back to your childhood in Sardinia? What was it like growing up surrounded by such rich culinary traditions?


Gianluca: Growing up in Sardinia was an unforgettable sensory experience. My grandfather owned one of Italy’s largest food distribution companies. I spent countless hours there, learning about flavors and aromas. His passion for good food was contagious. He would weave stories about each ingredient, teaching me that cooking is not just a task; it’s an art. For example, I remember helping him prepare traditional dishes, like malloreddus (Sardinian gnocchi) made with semolina and seasoned with saffron, which opened my eyes to the beauty of local ingredients.


Gianluca's Childhood in Sardinia
(Il bastione di San Remi) Cagliari City Hometown of Gianluca

Interviewer: That sounds incredible. It seems like you were destined for culinary greatness from a young age.


Gianluca: No doubt! Graduating with honors from the I.P.A.S Istituto Professionale Alberghiero Statale was a milestone. It was about perfecting my craft, not just academics. I was fortunate to be mentored by culinary legends like Antonello Frasconi and Gualtiero Marchesi, a three-star Michelin chef. Their guidance pushed me to work hard and instilled a work ethic that I still carry today.


A Journey to England


Interviewer: After your culinary training, you moved to England. What led you to make that move?


Gianluca: After graduation, I wanted new challenges. My uncle Giorgio welcomed me to London, where I worked alongside remarkable chefs like Carluccio and Andre' Denech. London’s vibrant culinary scene was a thrilling experience.


Gianluca in London
Gianluca Deiana Abis working in a New York

Interviewer: How did that experience shape your cooking style?


Gianluca: London’s dynamic environment taught me the value of innovation alongside tradition. I learned to embrace new ingredients and techniques, crafting dishes that brought joy to diners. One memorable dish was a modern twist on baccalà (salted cod), which I paired with unexpected flavors like mango and ginger, resulting in a dish that was both familiar and new.


The First Restaurant


Interviewer: You eventually opened your first restaurant in Italy. What was that experience like, and what lessons did you learn?


Gianluca: Opening my restaurant was a dream come true but also incredibly challenging. I had passion, but I quickly learned that running a restaurant requires more than culinary skills. After three intense years, I faced tough lessons about management and finances. Despite having to sell it, I left more knowledgeable and determined than ever.


New Adventures in NYC


Interviewer: Then you made the big leap to New York City at the age of 29. What inspired that decision?


Gianluca: New York was always my dream. The city buzzes with culture and flavor. Once I arrived, I opened and managed several restaurants and wine bars, including Vitis, Olla, and Acqua. Working in such a fast-paced culinary scene was exhilarating. I catered for high-profile clients, including Bloomberg and Pepito Rossi, which pushed me to deliver exceptional experiences.


Gianluca in NYC
Gianluca Deiana Abis in New York City, managing one of his popular restaurants.

Interviewer: Catering for VIPs sounds glamorous! What was that experience like?


Gianluca: It was thrilling yet challenging. I learned to adapt quickly, ensuring extraordinary experiences with a keen focus on detail. For instance, at one event, I curated a five-course meal featuring dishes like risotto allo zafferano e oro and panna cotta alla menta, showcasing the best of Italian cuisine.


A Return to Italy


Interviewer: You came back to Italy in 2018 due to a family event. How did that impact your life and career?


Gianluca: Coming back was bittersweet. It allowed me to reconnect with my roots, and I missed the calm beauty of my hometown. In 2020, I purchased Feudi della Medusa, a winery with Mila Wine Bar—one of the largest wine bars in Italy—and Villa Abis, a luxury boutique hotel. This opportunity blended my love for cooking with my appreciation for wine and hospitality.


Villa Abis

Teaching Italian Cooking


Interviewer: Now that you’re back in New York, how do you balance your time between the restaurant and teaching?


Gianluca: It’s a juggling act, but I love it! I teach Italian cooking classes during winter, sharing my passion with over 7,000 students annually. It’s rewarding to inspire others to appreciate Italian cuisine. In the summer, I oversee the winery and hotel in my homeland, which keeps me grounded.


Gianluca Teaching
Gianluca Deiana Abis teaching an Italian cooking class with eager students.

The Philosophy of Cooking


Interviewer: What philosophy do you bring to your culinary creations?


Gianluca: To me, cooking is storytelling. Each dish narrates history, culture, and emotions. I emphasize fresh, local ingredients. Italian cuisine celebrates simplicity; for me, less is more. It’s about highlighting natural flavors rather than overwhelming them. Respecting ingredients is the essence of good food.


Inspirations and Future Aspirations


Interviewer: Who or what continues to inspire you in your culinary journey?


Gianluca: Inspiration comes from everywhere—from bustling Italian markets to my students’ excitement in the kitchen. Seeing the spark in their eyes reignites my passion. Tradition also inspires me; stories from my grandfather and experiences with great chefs remind me why I embarked on this journey.


Interviewer: And what’s next for you, Gianluca?


Gianluca: The culinary world keeps evolving, and I want to grow with it. My dream is to publish a cookbook that encapsulates my philosophy and experiences, inspiring even more people to explore the joy of cooking and savor the beauty of Italian flavors.


A Culinary Journey Continues


As our conversation ended, I felt a wave of inspiration. The journey of Master Chef Gianluca Deiana Abis is far from over. His commitment to culinary excellence and the joy of sharing good food remind us that cooking is not just a skill but a heartfelt expression of love and culture.


In a fast-paced world, Gianluca’s story encourages us to slow down, savor flavors, and appreciate the stories behind every dish. Whether it’s a comforting bowl of pasta or an elaborate dessert, let’s all strive to create magic in our kitchens—just as Gianluca does each day.

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