Q&A with Chef Luiz DaCunha
With a career spanning over 15 years in the culinary world, Luiz DaCunha embodies the essence of a passionate and seasoned Executive Chef. His journey has taken him across various regions in the country, where he has honed his skills and cultivated a deep understanding of diverse cooking styles and techniques.
Luiz’s culinary journey began as a server for major events and establishments like TD Garden and the New England Aquarium, where he developed a keen appreciation for the artistry of food. Over the years, he has held pivotal roles such as Sous Chef at Abe & Louie’s and Legal Seafood - PPX Restaurants, and Chef de Partie at the prestigious Wynn Hotel and Casino. These experiences have not only enriched his culinary repertoire but also instilled in him a profound sense of leadership and teamwork.
Throughout his career, Luiz has remained dedicated to his craft, always striving to push the boundaries of creativity and innovation in the kitchen. With a strong foundation in both classic and contemporary culinary traditions, Luiz brings a unique blend of expertise and passion to every dish he creates.
We recently sat down with Chef Luiz to ask him a few questions and dive deeper into his culinary world.
Q: Explain your path. How did you end up as an Executive Chef?
A: My dad is a chef, I used to go to the kitchen with him, watched him daily, and took my first job as a dishwasher.
Q: You speak three languages. If you had to learn a fourth, what would it be and why?
A: French, because it’s also one of the most spoken languages in the world!
Q: You were cooking in Hollywood, FL for almost two years. What are some differences/similarities between FL and MA? Did anything from your experience in FL influence where you are at now?
A: Not so much the cooking style, but it was good to learn to work with other ingredients. I became very familiar with cooking Florida fish… I worked at a steakhouse, so in terms of food it was very similar to The Cottage. It was very beneficial to learn about seafood though.
Q: If your culinary journey were a dish, what would be its key ingredients, and what flavors would it embody?
A: Anything that’s different!
Q: What's the most memorable meal you've ever had, and how did it influence your approach to cooking?
A: I think it was the first time I had Grill 23 & Bar here in Boston. I also worked here, but it was the first time I ever had a fine dining experience. Super memorable piece of steak.
Q: If you were stranded on a deserted island with only three ingredients/items to cook with, what would they be, and what dish would you create?
A: Salt, pepper, frying pan. Would just go out fishing!
Q: How do you navigate the balance between tradition and innovation in your culinary creations?
A: A lot of it is learning from other chefs. I’ve had mentors, read books, and I like experimenting with things that may not seem normal.
Q: Who are a few other chefs/restaurants that you look up to or appreciate?
A: Curtis Stone, one of my favorites, he’s Australian and owns a couple of modern restaurants/steakhouses.
Q: Beyond the kitchen, what inspires your creativity?
A: Traveling. As for my bucketlist, I’d love to go to Thailand and Croatia, to learn a bit more about the food here. I also love going back to Florida.
Q: Can you share a particularly memorable experience or lesson you've learned while working at The Cottage?
A: Most definitely teamwork. Growing and learning to work together, we have a really terrific staff.
Q: If you had to pick one thing that sets The Cottage apart from other restaurants, what would it be and why?
A: The family feel. People come back because they feel good being there, they enjoy the environment.
We hope you enjoyed learning a bit more about our Executive Chef Luiz here at The Cottage! Next time you visit us and when you see Chef Luiz, be sure to say hello!
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