{"id":809,"date":"2018-06-18T16:14:45","date_gmt":"2018-06-18T16:14:45","guid":{"rendered":"http:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/?page_id=809"},"modified":"2018-09-05T15:23:44","modified_gmt":"2018-09-05T15:23:44","slug":"luigi-taglienti","status":"publish","type":"page","link":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/the-chefs\/luigi-taglienti.html","title":{"rendered":"Luigi Taglienti"},"content":{"rendered":"<p align=\"justify\"><span style=\"font-size: medium\">Luigi was born in Liguria, in the northwest of Italy, and began his career training under \u201cMaestro\u201d Ezio Santin before working with chefs Christian Willer, Christian Sinicropi and Carlo Cracco. In 2007, he met Giorgio Chiesa and began working with him at Ristorante delle Antiche Contrade. Two years later, Luigi was awarded \u2018Best Young Chef of the Year\u2019 by the I Ristoranti d\u2019Italia de L\u2019Espresso, followed by his first Michelin star in 2009. Luigi left Cuneo in 2012, returning to Milan to work at Trussardi alla Scala, where he won the prestigious \u2018Gambero Rosso Three Forks\u2019 award. He opened his restaurant in 2016, LUME, in Milan, and within a few months was awarded a Michelin star as well as ranked \u2018Best New Restaurant in Europe 2017\u2019 by Opinionated About Dining (OAD).<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Luigi was born in Liguria, in the northwest of Italy, and began his career training under \u201cMaestro\u201d Ezio Santin before working with chefs Christian Willer, Christian Sinicropi and Carlo Cracco. In 2007, he met Giorgio Chiesa and began working with him at Ristorante delle Antiche Contrade. Two years later, Luigi was awarded \u2018Best Young Chef &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/the-chefs\/luigi-taglienti.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Luigi Taglienti&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":38,"menu_order":4,"comment_status":"closed","ping_status":"closed","template":"base-templates\/t04-chef-profile.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-809","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/wp-json\/wp\/v2\/pages\/809","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/wp-json\/wp\/v2\/comments?post=809"}],"version-history":[{"count":0,"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/wp-json\/wp\/v2\/pages\/809\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/wp-json\/wp\/v2\/pages\/38"}],"wp:attachment":[{"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/wp-json\/wp\/v2\/media?parent=809"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}