Luigi Coppola was born in 1984 in Agropoli, in the heart of Cilento. A graduate of the “R. Virtuoso” Hotel Management Institute in Salerno, he began his culinary path early, training under Chef Gerardo Novi before moving to Rome. There, he refined his skills in prestigious hotels, guided by chefs such as Agostino Petrosino, and later became sous-chef at the “I Sofà” restaurant at the Hotel St. George. He returned to Campania to lead the kitchen at Divina Commedia until 2015, before joining Tenuta Duca Marigliano, where he is now executive chef of Casa Coloni.
Coppola’s cuisine is rooted in Cilento’s traditions, highlighting local produce — from buffalo dairy to vegetables grown on the estate. His work is defined by research, sustainability and zero-waste methods, integrating fermentation, natural leavening and innovative techniques like long, controlled oxidation. His celebrated acorn bread, made from acorns gathered on the estate, reflects this philosophy.
Under his direction, Casa Coloni earned two toques from L’Espresso and he was recently named “Best Emerging Chef”. For Coppola, cooking is a way of welcoming guests into Cilento’s culture, offering comfort, authenticity and a deep sense of place.
