Restaurant Review - Osteria Lucio
Wednesday 21 June 2023
What does a chef do when he’s achieved what is regarded by many in the industry as the zenith of his career — a Michelin star? Well, of course, first of all he basks in the limelight for a while, but then it’s back to the stove and the drawing board. The pressure begins to rise and maintaining that star can become a slog — year after year, kowtowing to the rubber tyre man’s whims; the chef becoming a prisoner of his success.
lucindaosullivan.com
First Published In The Sunday Independent