Chef Lucio Bedon

Chef Lucio Bedon was born and raised in Northern Italy where good food is more than a passion. It is, quite simply, a way of life.

Chef Bedon grew up in Piove di Sacco near Venice where his father fished for sardines, and he and his mother gathered moeche (soft-shelled crab). The majority of their meals were farmed, fished, or foraged within a few miles of their home.

Chef Bedon cut his culinary teeth in the kitchens of his family’s restaurants and entered the Dante Alighieri School of Culinary Arts at the age of 14. He trained under some of Italy’s most highly acclaimed chefs, and, by the age of 23, was named chef of Michelin–starred Casa Bianca restaurant in Sardinia, Italy. He was later recruited by Chef Gino Angelini to join him in Los Angeles. Chef Bedon’s experience in Los Angeles included several years with Patina Restaurants and as executive chef at Zucca. He later worked with The Walt Disney Company. In 2021, Chef Bedon received a call that the Louise’s Trattoria space on Pico was available. Chef Bedon had fond memories of the camaraderie built from living with five other Italian chefs in the apartment directly behind the restaurant. He quickly launched a successful catering business from the space, while putting in place the pieces for the deeply personal restaurant he had long dreamed of creating, Vicini.

“Some of these dishes have lived with me for generations, while others are a reflection of experimentation and the way we enjoy eating now in Los Angeles.”

With decades of cooking in Southern California, Chef Bedon celebrates his familial roots from Italy’s Veneto region with elegantly prepared dishes that showcase his passion for impeccably sourced ingredients.