From Barcelona to Culinary Excellence: The Journey
of Lucas Garigliano

Through the dynamic community of 11,000 alumni gathered on the Hosco platform, discover the inspiring journey of Lucas Garigliano, shaped by a pursuit of purpose and precision. After leaving his position at L'Atelier de Joël Robuchon in Paris, he moved to Dubai to lead the opening of a restaurant. Today, he holds the position of Executive Chef at TRB Hutong in Beijing. In this interview, he reflects on the key moments of his career, shares the lessons that continue to guide his rise, and the strength of the alumni network.


Can you tell us about your background before joining Le Cordon Bleu? What motivated you to enrol in this program?
I didn’t grow up dreaming of white jackets and Michelin Stars. I grew up in Barcelona, where food is just part of the air you breathe – isn’t in the markets, in family arguments over how something should taste. I studied business because it seemed sensible. But kitchens pulled me in, quietly but insistently. Cooking became my way of making sense of things – something real, something
immediate. I went to Le Cordon Bleu when I realized passion alone wouldn’t cuit it. I needed structure, but more importantly, I wanted to master a craft where small details carry weight.


What are the key lessons you learned at Le Cordon Bleu that still help you in your career today?
Le Cordon Bleu taught me that technique is just table stakes. Anyone can learn to cook by the book, but understanding why you do something – the “logic” behind every move – that’s what separates cooks from chefs. What stayed with me most is how to use technique to serve creativity, not limit it. It also gave me something you can’t really fake: discipline. The patience to repeat things until they’re second nature and the humility to let the basics speak before adding your own voice.


What have you been doing since graduating?
I’ve been building. Brick by brick, mistake by mistake. I spent seven years at L’Atelier de Joël Robuchon, where every day felt like a test you couldn’t afford to fail. I learned how to move fast, think faster, and respect the grind. Eventually, I moved to Dubai to lead a new opening, where suddenly I wasn’t just cooking – I was managing, building a team, and adapting to a whole new pace and culture. We made it onto the radar of Gault & Millaut and the Michelin Guide, but what mattered more was learning how to lead under pressure. Today, as Executive Chef at TRB Hutong, I’m pulling from every chapter so far to create something that feels both rooted and personal.


What was your biggest challenge after graduating, and how did you overcome it?
Getting comfortable being uncomfortable. I had to rewire how I dealt with failure, fatigue and situations where nothing goes accordingly to the plan. Early on, I thought perfection was the goal. But kitchens, especially at the highest level, are messy and unpredictable. I learned to stay grounded when things get ugly and to see pressure not as a threat but the default setting of this
industry.


Was there a defining moment or opportunity that significantly shaped your professional journey?
Leaving Paris for Dubai and leading a team was a turning point. I went from focussing on the pass to focusing on people – earning trust, building culture, making sure the team didn’t just survive, but worked with purpose. It forced me to become a leader before I felt fully ready, which, in hindsight, was exactly what I needed. The kitchen is still where I express myself, but now it’s also where I listen, where I create space for others to step up.


How has the alumni network contributed to your professional growth, whether through opportunities, networking, or visibility with recruiters?
For me, the alumni network represents a shared standard – an unspoken understanding that you’ve come through a certain school of rigor and craft. It’s a community that holds itself to high expectations, but without pretence. Whether we cross paths or not, there’s an immediate sense of trust and mutual respect when you meet someone from the network. It’s not about nostalgia; it’s about knowing you are part of a global web of professionals who carry that same drive for excellence into very different kitchens.


Can you tell us about your current role? What are your main responsibilities, and what do you enjoy most about your work?
At TRB Hutong, I oversee the kitchen, the team, and the full operational flow – from supply chains to financials to creative execution. It’s a role that’s part strategist, part craftsman, and part mentor. What drives me the most is the process itself – turning raw, unrefined elements into something deliberate and precise. It’s the constant problem-solving and decision-making that keep the job alive for me.


What is your vision for the future of the culinary and hospitality industries, and what advice would you give to students and young graduates who want to follow in your footsteps?
The future is more layered and complex than ever. It’s moving fast, but the fundamentals still hold. The chefs who’ll stand out will be the ones who can adapt – those who stay sharp, curious, and versatile, yet never lose sight of the basics. My advice? Learn to
master the rules before you think about breaking them. Stay present in the work, stay uncomfortable, and remember that leadership is built through repetition, accountability, and showing others how you handle the weight of it all.


If you had to sum up the impact of Le Cordon Bleu and the alumni network on your journey in one sentence, what would it be?
Le Cordon Bleu gave me the blueprint, but the years after the graduation taught me how to draw outside the lines.