Courses 1 || Price $40 to $49 || Time(s) Available Dinner
Dietary Identifier(s) Gluten Free, Dairy Free, Halal || Allergen(s) N/A || Substitutions Available Yes
Course 1
Grilled Trout Fillet | White Bean and Tomato Ragout | Pickled Mushrooms and Fennel Salad | Herb Salad
Recommended Pairings
Ol’ Beautiful Okami Kasu Japanese Ale – $9.00
One Last Sip, made with Confluence Mandarino Amaro, Last Best Fortunella Gin, lemon, simple syrup, prosecco, mint – $18.00
Featured Producers
- Allen’s Trout Farm / Alberta Trout Inc. (Calgary) trout
- Trafford Farms (Didsbury) mushrooms
- Micro Acres (Airdrie) herb salad
Luca Restaurant offers indulgent premium Italian fare with dishes crafted from scratch, fresh pasta, and authentic ingredients imported directly from Italy. Socialize with those you care for most or entertain your clients in Luca’s upscale, stylish dining environment.
Born in Iraq, Chef Mustafa Zaidan experienced life across the globe, living in places such as Libya and Abu Dhabi before arriving in Canada at the age of 13 and settling in Vancouver. His culinary journey began at 15, working in various kitchens throughout Calgary, where he honed his skills and deepened his passion for food. At 22, a pivotal move to the Post Hotel marked the true beginning of his career. Under the guidance of Chef Hans Sauter, he embraced the art of cooking and the discipline of being a chef, igniting a lifelong devotion to the culinary world. As he refined his skills in the kitchen, he also developed his management abilities, laying the foundation for a distinguished career in the industry.
What made you want to be a chef?
“I’ve always had a passion for food. Developing from family meals when I was younger to truly finding a job that never felt like work. I find joy in the process of food, the prep, the methodic movements and process has always had a calming effect on me. The kitchen has always been my escape and given me comfort. Sharing my passion with guests and my team through the food we prepare is truly a gift.“