Valentino Cassanelli, head chef, Lux Lucis

my experience into the dish to form another part of the story.

How important is tradition and legacy in your work?

At Lux Lucis, we are constantly researching, trying to bridge the gap between tradition and the contemporary. For me, tradition is important because it’s embedded into Italian culture, but it’s also essential to have the creative freedom to be able to develop and create something new.

What is it like to work with Sokol Ndreko and how involved are you in each other’s work?

Sokol is the Maître Sommelier of Lux Lucis so it’s important that we both have a mutual understanding of the components that make up a dish in order to choose the best combination, with the drink pairing acting as an ingredient and enhancing the flavour of the food. We are both constantly researching products and ingredients, and often begin dishes with the flavours of a particular wine. 

Can you tell us about why you chose Forte dei Marmi to set up your restaurant? Would you ever return to your birth town of Modena?

I love Modena and Emilia-Romagna because it’s a gastronomic paradise. Although I was born there, I consider Forte dei Marmi my home, so Modena is not in my plan at the moment. 

When Cristina Vascellari, GM of Principe Forte dei Marmi, introduced me to the project of transforming the hotel's food and beverage offering, I decided to give it 100 percent.

She has a very modern approach to hotels and restoration and is passionate about evolving, so I had a good feeling about it right from the start. I am also very lucky because the location of Lux Lucis is great: it’s close to the sea and the Apuan Alps, near the quiet of the countryside but also close to everything we need.

What experience are you trying to create by allowing guests to sit at a ‘chef’s table’ and a ‘kitchen table’?

Our kitchen table is just two meters from the pass. We have an open kitchen so the approach enables guests to communicate directly with me and the other chefs. They can observe the preparation and plating of the dishes, enabling them become fully immersed into our world.

The chef’s table is directly on the pass so dishes are served by me and my kitchen team, allowing guests to have an exclusive dining experience. 

Have you changed the way you work since you were awarded a Michelin star? Has your customer base changed?

My philosophy and the way I work has remained the same. My team and I continue to work hard every day to find new ways to tell our story.

The customer base has changed in the sense that they seem more curious than before and they also anticipate a high standard. Because of this, I expect my staff to remain focused, motivated and above all, passionate.