Dubai

Luca Rossi

Born in 1981 in the picturesque town of Avellino, Campania Italy, Chef Luca Rossi developed an early passion for culinary arts. He honed his skills at Italy’s esteemed cooking school, Casa Coste, where he received his chef’s diploma under the mentorship of renowned Chef Domenico Longo. Luca's career has been marked by prestigious roles, including Chef de Partie at Monte Carlo's Cipriani, where he served for nine years, and various notable positions in Italy, Monaco, and France. His expertise led him to helm kitchens at distinguished establishments such as the illustrious Cipriani Group in Monte Carlo and Twiga Beach Club. Today, Luca Rossi brings his exceptional culinary artistry to Signor Sassi as the Executive Chef, where he continues to elevate the dining experience with his exquisite Italian cuisine. Blending tradition with modernity, every dish is a work of art that is prepared with passion and excellence.

Guide restaurants with Luca Rossi participation

Signor Sassi

Smart casual

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What is GreatList

GreatList is an independent restaurant guide created by Alexander Sysoev. Establishments can have different formats and different audiences, but as long as the quality of their food and service is impeccable, and the atmosphere and values are outstanding — they can be added to GreatList.
Today, the guide is available in Russia and United Arab Emirates, and is available in Russian, English, and Chinese.

How the guide is assembled

The guide only lists the establishments that were selected by its team. Collaborative approach to the selection is the guide’s fundamental stance, so all the establishments have been collectively approved by the majority.
The establishments selected for the guide are allocated to one of the categories — fine dining, smart casual, city café, and bar.
The guide offers a selection of useful search filters and the encyclopedia of restaurateurs and chefs to learn the names of the heroes behind the best restaurants.

Why people trust our choice

The guide’s team consists of almost a hundred independent experts who visit the establishments anonymously and always pay for themselves. None of them are part of the restaurant industry, but they have a deep connection to it as a frequent guest. All of them are successful people who travel a lot and visit the most interesting projects around the world. This makes them extra savvy and knowlegable about gastronomic trends and classics.