Step into the heart of the kitchen and see what Chef Luca Donofrio is crafting.
Luca D’Onofrio found his way into the food industry by chance alone. Originally
planning on a career as an artist, he graduated with a Bachelor of Fine Arts
degree from the School of Visual Arts in his hometown, New York City.
Shortly after leaving school and in need of a job, he answered an ad for a
position at the pasta station in Eataly NYC. It was here that his passion for
pasta making was born. He would find himself a few short years later as the
head of the pasta program for their entire North American division.
Luca would become known as a Maestro Pastaio, or master pasta maker, making a
name for himself through features in Zagat, Time Out NY, Instagram, and a Bon
Appetit video that has garnered 11 million views.
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During the Pandemic Luca started a consulting business and opened projects from coast to coast with clients including Yale and Tao Hospitality. One client in particular was awarded the Bib Gourmand from Michelin Guide a little after a year with them. Luca would eventually segue from being a full-time business owner of a pizza and pasta shop featured in Gambero Rosso to the corporate executive chef of RCN Imports, Inc.
Today, Luca is responsible for helping to build the brand that he himself patronized for years, Molino Pasini S.p.A. He represents them in his role at RCN Imports across the United States by helping to educate and elevate others in his industry – about the flours, working with restaurateurs and foodservice clients on product and recipe development, and fine tuning their pasta and pizza techniques.
Luca believes there cannot be a superlative product without superior ingredients, which is why he chooses to work exclusively with Molino Pasini flours.
Experience authentic Italian flavor with Molino Pasini’s Pasta Fresca. Made from premium flour, it offers a silky texture, perfect elasticity, and that true “al dente” bite. Ideal for ravioli, tagliatelle, or any fresh pasta dish, it brings tradition and craftsmanship straight to your plate.
