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An award-winning culinary experience that perfectly captures the cosmopolitan vibe of Los Angeles, Culina’s fresh Italian dining is frequently touted as the area’s best.


Temporarily Closed
Thursday, Friday and Saturday 5:30 pm – 9:30 pm

Signature Dish

  • Fork digging into Sformatino di Bietole creamy quail egg dish
    Sformatino di Bietole

    Swiss chard flan, pecorino, Toscano fondue, seasonal black truffle, quail egg

The Team

Portrait photo of Chef de Cuisine Luca Moriconi wearing white uniform at table

Luca Moriconi

Chef de Cuisine

As a child of a farming family, Chef Luca, who hails from Lucca, Italy, was raised with a closeness to nature and, consequently, a true respect for each individual fruit and vegetable that comes from the soil. That passion is the driving force behind his notable culinary career. Chef Luca’s love for sharing exceptional ingredients and exquisite dining experiences has been long encouraged throughout his time with Four Seasons, and he brings his authentic and inventive culinary point of view to the Hotel’s Italian dining destinations, Culina and Vinoteca. Since becoming a member of the Four Seasons family in 2008, Chef Luca has infused his dishes with his love of natural, locally sourced ingredients.

“Four Seasons encourages me to use the best possible ingredients without compromise.”

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