A native of Argentina, Lucarelli recalls being in the kitchen helping his grandmother Maria Elena from the time he was about eight years old. At 17, he left his home town of Buenos Aires to learn the culinary arts from the ground up taking jobs first as a dishwasher and then as a line chef in a hotel in Mendoza, Argentina.
After moving up to sous chef in a resort in Florianopolis, Brazil, he became Commis De Cuisine, at the Caesar Park Hotel in Buenos Aires. Within a short time, he moved on to Bice Ristorante as Chef De Cuisine in both London and Paris and then as Chef de Partie for their Buenos Aires branch, where he trained employees and created weekly menus.
In 1997, Lucarelli took a position with Gato Dumas Catering as executive chef and managing partner for four different enterprises. Lucarelli considers Chef Carlos Alberto “Gato” Dumas, a world-renowned Argentinian-born chef, as a major influence in his career.
Lucarelli, who has worked in countries such as Uruguay, Paraguay, Brazil, Chile, France, Great Britain, United States and Spain, perfected his skills in international cuisine with
As Executive Chef for Bice in Manhattan for four years, Lucarelli earned attention and respect for his traditional Italian classics. Later at Montenapo, he will continue cooking foods from Italy but with a more creative and improvisational approach.
Then, Da Silvano and most recently, Soho House NYC. The rest is history.
In 2015, Germán stepped away from the fast-paced New York lifestyle to pursue his new project, and created in conjunction with Sante Calandri and William Dee, Ports of Italy: The Kennebunks.
Whatever he cooks, Lucarelli’s love of cooking, and personal passion and commitment to using only the best, highest quality ingredients is reflected in his philosophy of consistency, authenticity and harmony.