Our New Executive Chef Stirring Up Something Special At Wrest Point

Step behind your favourite venues here at Wrest Point, and you’ll likely find Executive Chef Luciano Pasa right in the middle of the action, checking a sauce, chatting with his team, or working the service line (and yes, he’s often doing all three at once).

Lauren, Talent Aquisition Advisor at Federal Hospitality, met up with Luc to see how he is settling back in to Wrest Point Hotel & Casino!

Luc isn’t the kind of chef who stays behind an office door. He leads from the front, bringing energy, warmth and a genuine passion for food. It’s something you can feel the moment you step into the kitchen.

What makes Luc’s journey even more relatable is that it wasn’t planned.

“Honestly, I fell into it,” Luciano says with a laugh. “After finishing school and trying university, I wasn’t sure what I wanted to do. I started as a kitchen hand in Hobart, and here I am… 26 years later.”

Luc first joined Wrest Point in 2010 at The Point Revolving Restaurant, building his foundations before heading off to expand his experience.“I wanted to see new things and get as much exposure as I could,” Luc recalls.

That drive led him to The Henry Jones Art Hotel, where he spent five years developing his skills and leadership style.“We had the freedom to really showcase what our team could do. It made it even more special sharing that journey with people I’d worked with before.”

While Luc is known for creating incredible dishes, it’s not just the food that keeps him inspired. It’s the people.“What excites me most about our kitchen team is the talent and the people,” he says. “It’s all about the team. We want to make sure everyone is supported to be their best and has opportunities to learn, grow and try new things.”

For Luc, great kitchens are built on more than just skill.

“The quality I value most is being a kind, genuine person. That human connection is what allows us to tell our story through food.”

Watching him in action, that belief is clear—from how he supports his team to the pride he takes in every dish. It’s the kind of environment that makes you think, maybe I could do this too.

So, we asked him just that. What advice would you give someone thinking about starting in the kitchen? “Take the leap. Give it a try. You might love it, you might not—but you’ll never know unless you take that step.”

Ready to take your next step? Luc’s kitchen is always open, ready to inspire the next generation of chefs.