With his curly hair, Valentino Cassanelli looks more like a rock star than a chef. And somehow he is, rocking the plates at the Lux Lucis restaurant in Forte dei Marmi like Mick Jagger rocking the stage at Madison Square Gardens. Because not only the guests are delighted with Cassanelli’s dishes, but also those whose profession is food, a Michelin star has crowned the work of the 36-year-old Italian since 2017.
FACES: How did you get into your profession?
Valentino Cassanelli: I always wanted to be a chef. I have loved food and the gastronomic world since I was a little boy. I used to help my grandmother make tortellini and lasagna and occasionally stole the filling for the tortellini. I was so curious about their taste and flavors! From then on, I began to appreciate the happiness one feels when cooking for others, and that is the main reason why I decided to become a chef.
F: How would you describe your restaurant Lux Lucis in one sentence?
VC: As a free expression of Italian cuisine.
F: From the idea to the concept to the finished restaurant, how long did it take you to open Lux Lucis?
VC: It’s the work of a lifetime: a constant effort to represent my home and myself in the finished dish and in a complete menu. The process is therefore always under development.
F: Why should people definitely dine in your restaurant?
VC: Because of the unique and personal gastronomic offer, which in all its aspects appeals to gourmets looking for the ultimate culinary experience as well as guests who simply want to have some time for themselves and enjoy a special moment.
F: What are you worrying too much about?
VC: Guest satisfaction and free expression are at the heart of all our activities. I wouldn’t say I worry too much about them, but these two elements definitely occupy my mind most of the time. On these two points, it can be scary to get personally involved, but first-hand engagement is necessary to be able to contribute your own ideas.
F: What are you like as a boss?
VC: I am strict, determined and passionate. I also like working with a motivated team in which there is healthy competition, but which always keeps the big picture in mind and pursues the same goal together.
F: What qualities does a good host need?
VC: First and foremost, there must be a passion for hospitality, but also a desire to share culture and happiness. And, of course, management skills are also a must.
F: Which guests do you like best?
VC: I like every single one of our guests, from the most discreet to the most eccentric. Everyone who chooses us shares a piece of their life with us, and I am really grateful for that. I enjoy seeing the joy of those who visit us regularly and follow our new menus and projects.
F: What don’t you like about guests?
VC: Nothing specific. In general, the inability to enjoy the moment.
F: What are your expectations of your restaurant, and how have your guests’ expectations changed in recent years?
VC: Expectations and awareness have grown exponentially in recent years. We are all better informed, even if not always in the right way. Therefore, it is everyone’s duty to constantly stick to their vision in order to create the best dining experience they can on a personal level.
F: As a host, you will experience an exciting everyday life. What story do you have to tell us?
VC: Life is full of anecdotes. For example, I remember my first days in London when I was told to go and get something. At that time, I didn’t speak any English and didn’t fully understand what they wanted from me. The end of the story: I got lost in the cold store and storage room and carried up umpteen boxes that I thought might be useful.
F: What do you think of take-away?
VC: I’m not particularly keen on it, but at this time it’s still the best solution to cook for our guests and friends at a distance. Eating where the food is cooked, sitting at the same table and enjoying dinner together is priceless, whether it’s fine dining or street food.
F: What do you look out for when you eat out yourself?
VC: On taste and beauty. I look for uniqueness and emotions.
F: What is the best restaurant in the world that you have ever eaten at yourself?
VC: It’s difficult to say which is the best. Every restaurant has its own concept and an individual idea of the perfect taste. What I do remember fondly, however, is the Alinea in Chicago.
F: What do you cook for yourself?
VC: Well-done toast with roasted ham and melted cheese.
F: What is your favorite finished product?
VC: Ham, cheese and a good glass of wine.
F: Where is your own bed?
VC: In a small town, five minutes from the sea, in an apartment with a magnificent view of the Apuan Alps.
This is what Valentino Cassanelli thinks of…
Avocado: vegetable love
Toast Hawaii: Experimental
Molecular cuisine: interesting techniques
Spray cream: never again
Pre-sliced bread: never without
Tofu: the consistency!
Nose to tail: taste and no waste
Nutella: can be addictive (not for me)
Thermomix: very useful
Microwave: absolutely necessary
Chia: Superfood
Lux Lucis
A Michelin star crowns the Lux Lucis restaurant run by chef Valentino Cassanelli in Forte dei Marmi, Italy. Modern interpretations of dishes that celebrate local ingredients and the spirit of Italian cuisine are served. The chef is inspired by his maître sommelier Sokol Ndreko and his wines, which Cassanelli often incorporates into his creations. The Lux Lucis is located on the roof of the Hotel Principe Forte dei Marmi, between the Apuan Alps and the Tyrrhenian Sea.
Lux Lucis, Forte dei Marmi, Tuscany, Italy, www.principefortedeimarmi.com
Valentino Cassanelli
Having grown up in Modena and with Italian cuisine, his passion for cooking led him to London. Valentino Cassanelli earned his spurs there at the NOBU, among others, before returning to Italy. Several awards lined his path through the kitchens of the country’s best restaurants before he received his first Michelin star in 2017. Today, the 36-year-old Cassanelli works at Lux Lucis in Forte dei Marmi and delights guests with his culinary creations.
