Italian chef
Franco Luise
An experienced Italian chef who brings flavors and inspiration from five-star hotels and Michelin-starred restaurants straight into the home kitchen. He sees cooking as a joy and a form of sharing—showing that even simple dishes can taste restaurant-quality and that anyone can truly prepare them at home.
- Recipes
- 209
- Average time
- 28 min
- Rating
- 4.9
- Mediterranean cuisine
- French cuisine
- Vegan cuisine
- Gourmet cuisine
- Italian cuisine (fish, meat, pasta, desserts)
- Classic French cuisine (fish, meat, desserts)
- Asian cuisine
- Molecular cuisine
Drawing on more than 40 years of experience in top-level gastronomy across Europe, he translates this expertise into clear, approachable recipes, straightforward methods, and a focus on working with quality ingredients. His goal is to inspire people to cook, give them confidence in the kitchen, and show that Italian cuisine is above all about flavor, simplicity, and honesty.
He combines classic culinary techniques with a modern, practical approach. His work is strongly influenced by tradition, deep knowledge of ingredients, and cultural context, while emphasizing clarity, accessibility, and real-world everyday use.
Alongside his professional career, Franco is also an author and lecturer who has long been dedicated to sharing his knowledge openly, sincerely, and without unnecessary complexity.
Signature recipes
Selected recipes by this chef from the Goulash cookbook.
Spaghetti All'Arrabbiata
Prepare delicious and spicy Spaghetti All'Arrabbiata that will impress you with their flavor and simplicity. This classic Italian recipe starts like Spaghetti Aglio, Olio e Peperoncino and continues by adding a tomato and basil sauce with a little grated Parmesan.
Spaghetti With Garlic, Olive Oil And Chili Peppers
Prepare delicious and simple Spaghetti Aglio, Olio e Peperoncino that will amaze you with their flavor and ease of preparation. This classic Italian recipe combines quality spaghetti with spicy garlic, chilli peppers and fragrant olive oil. Finally add a little chopped parsley for freshness.
