With over 16 years of international fine dining and hospitality management experience across 10 countries and many restaurants — including the legendary L'Atelier de Joël Robuchon in New York City and the exclusive Cheesery Gstaad and the Gstaad Yacht Club in Gstaad, Switzerland — Chef Luigi brings an avant-garde approach to modern gastronomy.

Holding a double degree in Culinary Arts and International Hospitality Management from the Culinary Arts Academy and César Ritz Colleges in Switzerland, his philosophy merges precise classical techniques with modernist ingredient transformations, interactive concept design, and international fusion flavor profiles.

“For me, cooking is an evolving dialogue between heritage techniques and modern curiosity — a way to challenge perceptions while honoring pure flavor.”

Originally from Nairobi, Kenya, Chef Stacey is an accomplished Executive Pastry Chef and founder of The Sweet Lab, a high-end boutique brand celebrated for refined patisserie and artisanal dessert concepts. Like Luigi, Stacey holds a double degree in Culinary Arts and International Hospitality Management from the Culinary Arts Academy and César Ritz Colleges in Switzerland.

Her international background includes pivotal roles at renowned Michelin-starred and fine-dining establishments in New York City — including Chef Jean-Georges Vongerichten's abc kitchen, abcV, and Cocina 3 — as well as the prestigious Hôtel Parc des Eaux-Vives in Geneva, Switzerland. Combining vibrant cross-cultural inspiration with sharp operational management and world-class pastry mastery, Stacey ensures every menu finishes with unforgettable artistry and balance.

“Dining should feel personal and memorable. Every dish and dessert is designed to evoke emotion, bridge cultures, and celebrate the art of genuine hospitality.”