About Us
About Chef Luna
Chef Paul Luna has more than 20 years
of experience in the restaurant
business in the United States and
throughout Europe. He entered the
business because of his passion for
food and his lifelong background in the
industry. He continues to remain in the
business for the same reasons,


constantly reinventing himself along the
way.

It is the connection that occurs between
chef’s creation and the customer’s
palate that keeps Luna’s love for
cooking alive. In that vein, Luna
continues to provide cooking lessons to
individuals in the comfort of their own
homes.
Glazed Pork Ribs
Press
Besides cooking, Luna
is also passionate
about cycling.
photo: M. Birchenall
Asian Salad
About Cynthia Thomet
Cynthia Thomet is Manager of Marketing
& Operations for El Amor de Luna – a
food concept consulting company and
personal chef service that she helped
establish together with Chef Luna in
Washington. In this capacity, she assists
with establishing the business strategy,
marketing and outreach to grow the
company’s business, as well as day-to-
day operations, including public relations
and website development. Off the clock,
she is also a freelance writer for clients in
the food industries as well as on other
issues.
Cynthia likes to
describe herself as a
bon vivant.
Hit Counter

As for culinary consulting, Chef Luna provides strategic
assistance in setting up or correcting restaurant operations in
the front and back of the house. In one example, Chef Luna
provided his expertise to a small wine bar restaurant in San
Rafael, Calif. that needed a little help developing its concept for
a solid launch in the summer of 2006. In another example, chef
Luna was invited to Mexico to consult on the plans for the
production and manufacture of prepared foods for a small
grocery store. In other ventures, Luna has provided culinary
counsel to catering concepts in Maryland and Illinois, including
menu ideas and marketing savvy.

He has also opened and run a number of successful
establishments in Washington, Atlanta, Las Vegas, Italy and
Canada, and, in the process, has had his creativity formally
recognized in the media.

Luna is most comfortable when he’s in the presence of food and
love – whether he’s providing the intimate experience of a
personal chef in some of America’s finest home kitchens,
running the soup-to-nuts operations at the front and back of a
restaurant, consulting on creative concepts for small and large
business ventures, or in the comfort of his own home.

His culinary background includes work with some of the world’s
finest chefs in some of the world’s finest establishments, from
Michele Attali at Petrossian in Paris, Terrance Brennan at New
York City’s Picholine, to Gianni Scappin of Bice Ristorante,
Milan.

His creations evince an education in classical French, Spanish
and Italian cuisines with Asian influences.

Luna currently lives in Maui, where he's hatching up his next
project. In his free time, he enjoys cycling, yoga, dining out,
smoking cigars and taking walks through the city. Though he
speaks English everyday, he is also fluent in Italian and
Spanish.  
Atlanta Journal-Constitution,
Meredith Ford. "Luna cleverly
introducted Atlanta to real
Spanish tapas." Aug. 2006

Marin Independent Journal,
Leslie Harlib. "Luna has a top-
notch, if eccentric, reputation in
Washington, D.C., and Atlanta
where he's written about as a
culinary star." Aug. 2006

DiRoNA Guide, “Chef Paul Luna’s
seasonal American cuisine with
Mediterranean influences has
charmed critics and connoisseurs
alike.” 2006

Food Service Monthly, Beyond
the Burner, Amanda McClements
Jan. 2006

The Washington Post Magazine,
Tom Sietsema’s Annual Dining
Guide, 2 ½  stars. Oct. 2005

The Washington Post, Going
Places, Kelly DiNardo, “Foodies
who really want to test their mettle
can head to the kitchens of …
[this] high-end downtown eatery…”
Aug. 2005

Washingtonian, Best Bites, Jane
Black, “In what other cooking class
would you be told to close your
eyes as you slice the flesh from a
whole sea bass?” July 2005

The Hill, Jeff Dufour "...bringing
guests into his kitchen..." May 2005

Creative Loafing, Cliff Bostock
headlined, More Tapas “with Paul
Luna the man who brought the
trend to town” 2001

Peach Buzz, Richard Eldridge,
“Many stars to include Oprah
Winfrey, Elton John and eclectic
Atlanta Chef Paul Luna donated
their belts for a benefit for New
York firefighters.” Oct. 2001

The Citizen Dining Guide “One of
the most innovative and eccentric
chefs Atlanta has seen in several
years.” February 2001

Atlanta Magazine Cooking on the
Right Side of the Brain, Christine
Lauterbach features a centerfold
of Paul Luna, profiled as “a
creative personality and truly, a
gifted culinarian” Aug. 2000
Roasted Vegetable
Melange
Red Snapper alla Luna


She holds an M.S. in Public Relations, "with distinction," from
Boston University College of Communication and earned a
B.A. in French Language and Literature, summa cum laude,
from the University of Maryland.

As a public relations professional, her work has landed
national and international media attention for her employers,
their clients, spokespeople and issues, including coverage in
such venues as Oprah, CNN's Anderson Cooper 360 and
Larry King Live, NPR's The Connection, Morning Edition,
TIME Magazine, Agence France-Presse and numerous
dailies and trade publications across the country.

Cynthia, who likes to describe herself as a bon vivant, has a
passion for eating, singing, hiking, writing, and finding beauty
in every moment. She is fluent in both English and French,
conversational in Italian and German and is currently
learning Spanish. She has traveled to more than a dozen
countries, and has resided in Washington, Boston, London,
Paris and Lugano, Switzerland.