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Spending parts of his childhood in Piedmont, food played an integral part within Gonzalo Luzarraga’s upbringing. His Italian grandfather, a pastry chef, earned the role of one of Gonzalo’s earliest teachers and Gonzalo enrolled in a culinary school aged just fourteen.

Here he learnt a new approach to cooking before studying a two-year masters course, specialising in the chemistry element of cooking. When he graduated at nineteen, he secured a position as Commis Chef under Alain Ducasse at Le Louis XV in Monaco, where he remained for three years, attaining the position of Chef de Partie. He returned to Piedmont, acting as head chef for the two Michelin starred restaurant Fllipot then moved to Le Clivie, where he retained its Michelin star.

An opportunity in 2012 saw Gonzalo move to Ekaterinburg heading the Stern as executive chef, he remained for two years. During his time here, he was afforded freedom to create his own dishes; which set his sights on running his own restaurant. In 2016, the chance of a site in Parson’s Green in South West London became available, and after a major refurbishment he opened his own restaurant. RIGO’ opened in July 2017.