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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.
The chef de cuisine of Ferraro’s
restaurant at Four Seasons Resort
Maui at Wailea since April 2007, Chef
Luna will be introducing his
interpretation of Mediterranean cuisine
to the island. Hotel guests, travelers to
Maui and locals can look forward to a
lighter touch with food, as chef Luna
never cooks with butter or cream.
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.
The chef de cuisine of Ferraro’s
restaurant at Four Seasons Resort
Maui at Wailea since April 2007, Chef
Luna will be introducing his
interpretation of Mediterranean cuisine
to the island. Hotel guests, travelers to
Maui and locals can look forward to a
lighter touch with food, as chef Luna
never cooks with butter or cream.
Glazed Pork Ribs
Press
Besides cooking, Luna
is also passionate
about cycling.
photo: M. Birchenall
is also passionate
about cycling.
photo: M. Birchenall
Asian Salad
About Cynthia Thomet
Cynthia Thomet lends assistance as a
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.
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.
describe herself as a
bon vivant.
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Previously, he was executive chef at the Oval Room in
Washington D.C., a high-end downtown restaurant frequented
almost daily by the capital’s power politicos. In the year he was
there, the restaurant received the 2006 DiRoNA award and a
mention in the association’s guide for charming “critics and
connoisseurs alike.”
From 1992 to 2003, Chef Luna launched and operated three
signature restaurants in Atlanta: LunaSi, Eclipse di Luna and
Loca Luna. For all three, Luna attracted local acclaim and
national media attention. (Indeed, during that time, he also
worked on a pilot cooking show with the late Lisa “Left Eye”
Lopes from the R&B group, TLC.) However, Luna is likely best
known for his reputation for blending haute cuisine, competitive
pricing with a solid concept for which he was named a “creative
genius” in the August 2000 issue of Atlanta magazine.
Luna was an opening chef for Bice Ristorante of Milan, from
1989 to 1992, where he was called upon to open up new
establishments in Las Vegas, Atlanta, and Washington, D.C.
with some of the world’s finest chefs in some of the world’s finest
Scappin of Bice Ristorante, Milan.
Scappin of Bice Ristorante, Milan.
His Mediterranean-based cuisine evinces strong foundations in
classical French, Spanish and Italian techniques with Asian
influences.
Before joining Ferraro’s, chef Luna provided culinary consulting
to fledgling restaurants in the United States and Mexico, where
he has assisted with troubleshooting operations, training and
strategic concept development.
Luna currently lives on Maui. In his free time he enjoys cycling,
yoga, and smoking cigars. Though he speaks English everyday,
he is also fluent in Italian and Spanish.
Washington D.C., a high-end downtown restaurant frequented
almost daily by the capital’s power politicos. In the year he was
there, the restaurant received the 2006 DiRoNA award and a
mention in the association’s guide for charming “critics and
connoisseurs alike.”
From 1992 to 2003, Chef Luna launched and operated three
signature restaurants in Atlanta: LunaSi, Eclipse di Luna and
Loca Luna. For all three, Luna attracted local acclaim and
national media attention. (Indeed, during that time, he also
worked on a pilot cooking show with the late Lisa “Left Eye”
Lopes from the R&B group, TLC.) However, Luna is likely best
known for his reputation for blending haute cuisine, competitive
pricing with a solid concept for which he was named a “creative
genius” in the August 2000 issue of Atlanta magazine.
Luna was an opening chef for Bice Ristorante of Milan, from
1989 to 1992, where he was called upon to open up new
establishments in Las Vegas, Atlanta, and Washington, D.C.
with some of the world’s finest chefs in some of the world’s finest
Scappin of Bice Ristorante, Milan.
Scappin of Bice Ristorante, Milan.
His Mediterranean-based cuisine evinces strong foundations in
classical French, Spanish and Italian techniques with Asian
influences.
Before joining Ferraro’s, chef Luna provided culinary consulting
to fledgling restaurants in the United States and Mexico, where
he has assisted with troubleshooting operations, training and
strategic concept development.
Luna currently lives on Maui. In his free time he enjoys cycling,
yoga, and smoking cigars. 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
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.