Luigi Pomata represents the third generation of chefs in his family since his grandfather Luigi, a farmer with a great passion for cookery, decided to take over management of the restaurant of a historical hotel in Carloforte. After completing his studies at the catering school, and working at the family restaurant Da Nicolo (Carloforte), he decided to learn more about the trade.

He worked at a number of major restaurants until he arrived in New York with Sirio Maccioni and London with Marco Pierre White. Since 2003 he has been a member of the JRE "Jeunes Restaurateurs Europe", an association of restaurant owner-chefs from all over Europe.

Today in Cagliari he is the owner-chef of the homonymous restaurant Luigi Pomata, serving up creative cuisine and focusing at all times on local produce, while constantly developing concepts. He also runs Luigi Pomata Bistrot, the cookery of which goes back to the major Sardinian and Italian classics, and the Next Food & Lounge.