For Executive Chef Salvatore Luppino, the kitchen has always been more than a workplace; it's been a stage, a sanctuary, and, above all, a lifelong passion. This year, Costa Cruises celebrates a monumental milestone: 50 years of unwavering dedication and culinary excellence by one of its most iconic figures. 

Born with a passion for cooking, Salvatore's culinary journey began at just 16 years old. Back in 1975, he took a life-changing train ride to Genoa, where he met a fellow chef from Ischia who would become his mentor. Together, they traveled to Luxembourg and then flew to Nassau. The very next day, Salvatore began his career as a Kitchen Assistant aboard the Costa Flavia. His first stint lasted seven months, followed by another ten months aboard the Costa Carla.

Fast forward five decades, and Salvatore now holds the prestigious title of Executive Chef, having risen through the ranks with skill, dedication, and undying love for the sea. 

“I boarded my first Costa ship at 16 as a Kitchen Helper. Fifty years later, I'm still here... and I'm still in love with what I do,” he reflects.

Costa Cruises paid tribute on social media with a heartfelt message: 

"50 years of life in the kitchen. 50 years at sea... Can you imagine an entire life on the ocean? Salvatore Luppino started as a kitchen apprentice at just 16 years old... Today, he’s an Executive Chef on board, bringing the taste of Italy to the world."

Salvatore's love for cooking took root in his childhood, often sneaking into his uncle's restaurant just to watch the chefs at work. 

“Some dreams start early. Others never fade,” he says.

Throughout his storied career, he has served thousands of guests across the globe. Yet for Salvatore, it's not just about the meals. “Nothing beats the feeling of someone stopping you just to say: Chef, amazing meal! Because cooking is about creating emotions, not just dishes.”

Running a kitchen at sea, he explains, is akin to conducting an orchestra. "Every section, every dish, every moment has to be in perfect harmony. Cooking at sea isn't just about flavors... It's about precision, teamwork, and passion."

As he celebrates this incredible milestone, Salvatore remains a humble and inspiring figure. “After half a century, I can say one thing: Costa has been more than my job... It has been my home.”

To young aspirants dreaming of a career in maritime kitchens, he offers sage advice: "To succeed onboard you need passion, teamwork, and adaptability. Stay curious and love what you do."