span{box-shadow:none !important;filter:brightness(1) !important}body .ns-inline .ns-total-share-count{color:#303030}]]>
Rita Bernhardt is a chef with a story as rich as the flavors she develops. As Executive Chef of Homewood’s Luca Lagotto, she’s turning heads with her thoughtful approach to Italian cuisine. After honing her craft in some of the city’s most beloved kitchens, Rita made her way to Birmingham and quickly became a standout on the local food scene. She’s found her culinary home in Luca Lagotto, where she’s bringing warmth, creativity, and intention to every dish. Get to know Rita, how she found her calling in the kitchen, and why Birmingham is better because of it.
PinMeet Rita Bernhardt, Executive Chef of Homewood’s Luca Lagotto. Image: Pihakis Restaurant Group
What inspired your journey into the culinary world?
Some of my favorite memories are cooking for friends and family. There’s something magical about people celebrating over a meal. I grew up a lot with my grandparents, and my grandfather still tends their large garden.
You studied English and theater in college — what made you switch gears to attend culinary school? Do those interests ever influence your work in the kitchen today?
I loved theater and English, but I quickly realized it’s a lot of studying — head down. The parts I loved about theater the most were the movement and the hard work to prepare for a performance. There are a lot of parallels between theater and working in a restaurant. So much preparation goes into a show, and I think that reflects restaurants as well. We set the stage every day in the restaurant. It’s not just about the food; it’s about creating an experience and memories.
We are grateful to all our sponsors:
Is there a chef or restaurant that has particularly influenced you?
Every restaurant imparts lessons — good and bad ones — no matter the place. When I worked at Restaurant August in New Orleans, Chef Todd Pulsinelli, who is brilliant, gave me the best advice in the middle of a particularly rough shift. “It’s just dinner; it’ll be okay.” And it’s true! At the end of the day, what we do in restaurants is important, but it’s not brain surgery. Nine out of 10 times, we can fix a problem when we make a mistake, and it’s not the end of the world.
You made the move to Birmingham after having your daughter. Has motherhood shaped your perspective as a chef and creative?
It’s a continued learning experience. Being a mom makes me consider and prioritize what’s important. It’s easy to work 12-hour shifts five to six days a week when you are single, but as much as I love restaurants, it’s not as important as showing up for soccer and piano. I love what I do, and now it’s a family affair. Willow knows the folks at the restaurant because she’s there a lot (especially on the weekends!). I just want to do something that makes her proud and be there for her.
PinRita’s daughter, Willow, is a frequent visitor at the restaurant. She’s also her favorite cooking partner at home! Image: Pihakis Restaurant Group
How would you describe your culinary philosophy, and how does it show up on Luca Lagotto’s menu?
The most important thing for me is making good food that people can come back to again and again. I’ve always said I’d rather eat a delicious, well-made dinner with heart than a meal that is more focused on being “interesting and creative” but lacks execution. For me, it goes back to when my grandmother cooked me my favorite meal for my birthday and gathered everyone around the table. It’s more about the feeling and service for the meal and the people eating than trying to prove something.
What dish on the menu feels most personal to you?
The pizza dough. It’s a living thing — a little different every day, no matter if you stick to the recipe. When you use sourdough, it’s something that can’t be controlled (chefs teeter on being control freaks!), and I like that.
Luca Lagotto has a warm, welcoming vibe. How do you want guests to feel when they dine there?
Comfortable. It can be a little loud when it gets busy (I’ll admit it!), but to me that’s special — everyone’s having a good time, and that’s all I want.
You’ve worked in kitchens around the world. How have your travels and experiences shaped your cooking?
The best food is always made by people who are proud of it and stand behind it, no matter the level of the restaurant or the person cooking it.
We are grateful to all our sponsors:
What ingredient are you loving right now, and how are you using it in new ways?
I love, love, love a good vinegar. Right now, our crudo uses a plum vinegar, and our burrata uses a peach vinegar. It’s just such a fun way to layer flavors!
What’s your go-to meal to make at home on a day off?
If I’m cooking at home on a day off, it’s very simple: roast chicken or a pan-seared steak with some sort of vegetable.
PinFrom the first sip to the last bite, Rita strives to ensure every guest feels relaxed, welcomed, and entirely at ease. Image: Pihakis Restaurant Group
What advice would you give to young women pursuing a culinary career?
Don’t give up when it gets hard. Only do it if you’re ready to focus on service — to your guests and your team. Stay authentic to yourself, but don’t do it for recognition.
How do you stay inspired creatively? Anyone or anything in particular inspiring you at the moment?
The seasons!
What’s one thing diners might not know about Luca Lagotto but should?
We are open EVERY day — even Sunday. And for lunch!
What do you like to do when you’re not in the kitchen?
We always have a puzzle going at the house. We’re into very relaxing activities — going to the movies, hanging by the pool, and doing crafts.
We are grateful to all our sponsors:
What are your favorite places to shop in Birmingham?
The best day for me is thrifting. We’re into trying to reuse rather than buying new.
What’s a book on your bedside table?
Parable of the Sower
What is the best piece of advice you’ve ever received?
Cook what you want to eat.
Aside from faith, family, and friends, name three things you can’t live without.
Coffee, coffee, and more coffee!
As an Amazon Associate, we earn from qualifying purchases.
**********
Southern women are doing remarkable things. Meet more of them in our FACES archives!
About the Author
Paige Townley
Paige Townley is a Birmingham native with a soft spot for good stories, interesting people, and beautifully made things. When she’s not writing about places that inspire or people who shine, she’s likely spending time with her family, planning her next adventure, or cheering on the Crimson Tide.
Dining and Cooking