Chef Luca Moriconi of Culina & Vinoteca at Four Seasons Los Angeles at Beverly Hills.

(Gerry Furth-Sides, photos by Fried Chicken Studios) For the past year Chef de Cuisine Luca Moriconi has been experimenting with the reinvention of the Culina menu and he is now ready to introduce his new Modern Tuscan Cuisine. Born in Lucca, Chef Luca Moriconi developed a profound respect for all of the rich bounty that comes from the Tuscan region of Italy. Naturally, Chef Moriconi’s Italian upbringing exposed him to an invaluable culinary education during his formative years, which transformed his childhood interest into a professional ambition to join the hotel and restaurant industry. For over a decade, Chef Moriconi has been part of the Four Seasons Hotels family, beginning as a Junior Sous Chef at the Michelin-starred Palagio Restaurant at the Four Seasons Hotel Firenze before serving as the resident Italian Chef at the Four Seasons Hotel Damascus, Amman, and Palm Beach, respectively. Chef Moriconi’s love for sharing exceptional ingredients and exquisite dining experiences has been long encouraged throughout his time with Four Seasons, and now he officially brings his authentic and innovative culinary perspective to Culina & Vinoteca at Four Seasons Los Angeles at Beverly Hills.