Luciana Giangrandi

Chef Luciana Giangrandi's culinary journey is a rich tapestry woven from Italian tradition, Latin influences, and global experiences.

A Miami native, Giangrandi grew up in a large Italian-Latino family where the dinner table was a gathering place that fostered conversation and nourished traditions. Chef Luciana’s pursuit of culinary excellence took her from Miami to Chile, Switzerland, Italy, and New York. 

After earning a journalism degree from The New School, Giangrandi enrolled at ICE with the goal of refining her skills for a career in food writing. However, her externship at Scott Conant's acclaimed restaurant Scarpetta ignited a passion for the kitchen that led to a three-year tenure there. Giangrandi's career then continued its upward trajectory with a role on the opening team of The NoMad, where she met her now-husband and Chef Co-owner Alex Meyer. That was followed by a position at Carbone.

The couple then spent a summer cooking in Tuscany before traveling to Mexico and Japan and consulting and catering in Los Angeles.

Giangrandi and her husband eventually returned to Miami, where they launched the popular La Pollita food truck in 2018. The truck's menu — particularly its renowned tacos and fried chicken sandwich — generated a loyal following. In 2019, the pair opened Boia De, a 24-seat restaurant that combines modern American flavors and Italian influences. Boia De has garnered widespread acclaim, including a Michelin star in 2022 (the first year the Michelin Guide covered Florida), and has retained that distinction since. In 2024, Boia De's sommelier, Gabriela Ospina, received the Michelin Sommelier Award.

The pair further solidified their influence on Miami's culinary landscape with the opening of Walrus Rodeo in late 2022. This wood-fired concept immediately captured the industry's attention, earning a spot on Michelin's 2023 "Restaurants to Watch" list and being named one of The New York Times' "50 Best Restaurants in America, 2024."

Throughout her career, Giangrandi has received numerous accolades, including a James Beard Award semi-finalist nomination for Best Chef in 2022.