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Introducing Chef Luca Cappellato
at Park Hyatt Jakarta

Introducing Chef Luca Cappellato
at Park Hyatt Jakarta

FoodieS Team
25 January 2023


Park Hyatt Jakarta welcomes Luca Cappellato as its new Italian Sous Chef for the Dining Room.


Park Hyatt Jakarta welcomes its new Italian Chef, Luca Capellato, for the Dining Room. Luca Cappellato will provide strategic support to Chef de Cuisine Indrawan Ardi, and Executive Chef, Claudio Rossi.

Luca is passionate about spreading Italian cuisine through a creative approach based on simplicity and fresh ingredients. He has more than ten years of experience under his belt. His presence in the dining room kitchen guarantees daily upkeep of the regional Italian cuisine’s high quality, flavor, and authenticity.

“I have always had a real passion for Italian cuisine,” he says. “That’s partly due to my heritage, but also because it emphasizes fresh, simple ingredients while being incredibly diverse.”

Luca started working in Asia in 2014. In September 2017, he joined 812 Otto e Mezzo BOMBANA, a Michelin-starred Macau restaurant run by renowned Italian chef Umberto Bombana. To meet the challenges of serving fine European cuisine in an Asian setting, he expanded his knowledge there. “Now, I am thrilled to be able to continue this journey at Park Hyatt Jakarta,” he says.

Despite being a master of many different cuisines, Luca still has a soft spot for traditional Italian dishes. Working abroad for the past nine years has made him realize how important it is to preserve the authenticity of one’s cuisine so that people in other countries can enjoy it similarly.

Chef Luca began his career in Asia after working in restaurants all over Italy, and he now enjoys serving superb food in a diverse environment. At the Park Hyatt Jakarta, diners can sample his culinary creations in the Dining Room on Level 22, which is open every day for breakfast, lunch, and dinner.

Park Hyatt Jakarta

Jl. Kebon Sirih No.17-19, Kb. Sirih, Kec. Menteng, Kota Jakarta Pusat, Daerah Khusus Ibukota Jakarta 10340

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