The story of how Luciana Bianchi, the Italian-Brazilian chef with a background in Molecular Science, came to root herself in the remote Galapagos Islands and create a social foundation based on gastronomy is one that springs from—and quite fittingly so—chemistry.
As one of the pioneering food writers that helped shape the global craving for international gastronomic travel in the early 2000s, Luciana was allegedly one of the most frequent travelers in the gastronomic world, having averaged 250 days a year, between 2008-2017. Yet she had never visited the Galapagos Islands. And why would she? A pristine natural wonder, a living laboratory of rare and beautiful flora and fauna—the archipelago has been repeatedly recognized for its landscapes and wildlife, yet never for its gastronomic offerings.