From Dishwasher to “Master Chef” 

 Luigi began washing dishes at 13, and by 14 he had his first official work permit — a significant milestone in 1950s Italy. “I started going out of town, always working in kitchens, moving from one restaurant to another,” he recalls. His education wasn’t formal, but deeply hands-on — shaped by working alongside seasoned chefs during the off-season in Montecatini Terme. “There were chefs who taught us regional dishes,” Luigi says. “So when we entered new kitchens, we already knew, for example, that risotto alla Milanese could be made in both Milan and Tuscany — we knew the recipe.” 

The International Years 

Luigi’s journey took him far beyond Tuscany, but it never pulled him away from his roots. Between 1998 and 2012, he was invited three times to Japan by a former colleague — not just to help open Italian restaurants, but also to teach at a culinary academy in Kobe. “He had enormous respect for my father and kept calling him, inviting him for various trips,” recalls his daughter Aditi, who joined him on some of those adventures. From Austria to France to Monaco, each international experience expanded Luigi’s culinary perspective — yet only deepened his devotion to traditional Tuscan food.  

Retirement? Not Quite 

After decades of running his own businesses, Luigi officially retired. But like many who have found their true calling, stepping away proved impossible. “Coming home and being idle in retirement — I’m not someone who goes to clubs or things like that — I preferred to get back in the game and return to the kitchen,” he says. 

For the past decade, he’s been working at a small restaurant in Albinia, in Italy, run by a couple who, like Luigi, survived the devastating 2012 flood. “They had the idea to open a small restaurant focused on Tuscan specialties — and since I cook only traditional Tuscan food, they called me.” 

 The Secret to Longevity at Work 

 What keeps Luigi thriving in such a physically demanding profession at 82? It’s more than just good health — it’s about the right environment, strong relationships, and a deep sense of purpose. “What matters most is the kind of place you work in,” Luigi reflects. “An employer who sees you’re tired and doesn’t say anything — that makes a difference. In big chains, you have to keep up no matter what. But here, I can keep going because the environment allows it.” 

The restaurant functions like a family, with five staff members who support one another across roles. “In a family, everyone helps,” Luigi says. “If you fall behind, someone steps in. And when others need it, you do the same.” 

 Bridging Generations 

There’s something truly beautiful about passing the baton from one generation to the next — about the exchange that happens across time. In the kitchen, where tradition and innovation meet, Luigi’s story embodies the beauty of lifelong creativity. Cooking, like any form of art, is not about memorising or mechanically repeating techniques, but about the freedom to experiment, innovate, and adapt. In the early stages of his culinary career, Luigi was taught not just how ingredients could work together, but also how they could work in opposition to create new flavors and textures. This lesson shaped his creativity, particularly in 1980s Florence, where he became part of a wave of chefs who transformed Italian cuisine — specifically by modernising pasta sauces.

As Luigi worked alongside older chefs, they emphasised the importance of creativity in cooking — a concept that still resonates with him today. Even at 82, he finds joy in returning to the allotment, observing what’s available, and experimenting. This constant discovery, the curiosity to learn, and the excitement of creating with what’s at hand keep him passionate about cooking. Even when his younger colleagues discuss unconventional ideas — like pineapples on pasta — Luigi embraces these innovations, knowing that it’s all part of the creative process that fuels his passion for cooking.

The youngest member of the kitchen team — a 20-year-old culinary school graduate — also brings fresh techniques and ingredients that didn’t exist when Luigi was starting out. “He shows me all the new things he’s picked up — cooking with jams, avocado… things we never had in my day,” Luigi says, clearly delighted. This exchange of ideas, blending the old with the new, is what keeps Luigi’s learning alive and his passion for the craft burning strong.

The Daily Motivation 

What gets Luigi up each morning isn’t financial necessity — his pension covers his needs. It’s the daily satisfaction of creating something meaningful. “It’s about passing the day with purpose, and feeling those small satisfactions when certain customers arrive and say, ‘Oh, how good, this looks really special.’ It’s a kind of internal satisfaction — hearing that someone is happy because they ate well. 

 ”The physical challenges are real. “After busy evenings — because that’s when we usually work the most — you come home tired. And in the morning, it’s not like before, when you just jumped out of bed,” he says. “It’s the body now — the arm, the hand, the cramps. All these little things that come with age.” 

Lessons for the Future 

Luigi’s story carries an important message that is often overlooked in today’s fast-paced, high-demand kitchen environments — especially in large chains that prioritise volume over quality. These environments forget not only about the quality of what they produce but also about the quality of life for those working there. In such spaces, the vital generational exchange is lost, and creativity becomes stifled. Luigi’s experience serves as a reminder that learning the old knowledge offers the perfect foundation for growth and innovation. As Luigi demonstrated in the 1980s, creativity thrives when it has space to flourish — much like when he helped modernise Italian pasta sauces that are now staples of modern Italian cuisine.

Luigi’s story offers important lessons for innovators rethinking how we live and work, especially as we age. As life expectancy rises and traditional retirement ages begin to feel less relevant, his experience shows that meaningful work — in a supportive, flexible environment — can be a source of energy, purpose, and connection rather than decline. “Work requires passion,” Luigi says simply. “If you have passion, it pulls you, it pushes you forward. If you’re only doing it because you have to, it’s much harder.”

His daughter Aditi also notes that many modern, highly specialised workplaces are not designed with ageing in mind. “When roles are very narrow, if you fall behind, there’s no one beside you to say, ‘I’ll finish cutting that tomato,’ or to help with the rhythm of energy — which, at a certain age, can rise and fall.” This highlights the importance of creating environments where generational exchange and mentorship are encouraged, allowing the older generation to pass on their knowledge and experience while also embracing the new ideas brought by the younger generation.

The Wisdom of Experience 

At 82, Luigi Moretti embodies something rare and deeply needed: the kind of hands-on knowledge that only time — and care — can build. “Passing on knowledge is beautiful,” he says. “It always moves forward, but it starts with the person who has lived it.” Still working alongside colleagues generations younger, Luigi shows us that retirement doesn’t have to mean stepping away. Sometimes, the kitchen where you began at 13 is exactly where you still want to be — not out of necessity, but out of love. 

“For now, as long as I’m healthy and strong, I’ll continue,” he says, returning to his chopping board. In a world rethinking what later life looks like, Luigi offers a simple, powerful reminder: find what you love, do it well, and keep learning — no matter your age.