Denis Lucchi

Chef de cuisine, Buona Terra

Hailing from the town of Brescia, in the region of Lombardy, chef Denis Lucchi has worked in London, Rome as well as at a Michelin-starred restaurant in his hometown of Lake Garda. His modern interpretations of Italian cuisine at Buona Terra is inspired by a collection of recipes handed down through generations of his family.

“With risotto the stock is the essence so we start off with either a chicken, beef or fish stock depending on the type of risotto we are preparing.

To cook risotto, you need patience because you have to keep adding stock, stir it and repeat the process for at least 15 minutes.” www.buonaterra.com.sg