Luna Italian Cuisine in Mechanicsburg, Pennsylvania: Meet the Chef

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Feb 16

Meet the Chef: Luna Italian Cuisine in Mechanicsburg, Pennsylvania

We sat down with Executive Chef Antonio Coppola of Luna Italian Cuisine in Mechanicsburg, Pennsylvania. From Tuscany’s rustic, wine-suffused fare to the bright seafood plates of the Amalfi Coast, each dish celebrates the unique flavors and stories that define Italy’s regional cuisine. Join Luna for an evening of authentic cooking, tasting, and discovery as they honor the culinary craftsmanship that makes each region a gastronomic masterpiece.

Luna Italian Cuisine in Mechanicsburg, Pennsylvania: Meet the Chef

Tell us about what your morning routine looks like, and how you like to end your day?

My mornings are very simple and very Italian. I wake up, make espresso (non-negotiable), turn on some music, and check in with my family. Near and far. After that, I check the Napoli soccer schedule to decide which restaurant I’ll be watching the match at later (this is very important planning). Then I start pulling together ideas for daily specials before heading in to begin the workday.

At the end of the day, I check in with my staff to make sure everything went smoothly and think about how we can be even better tomorrow. Then it’s one last call to my family, a goodnight, and a moment of gratitude before starting it all over again the next day.

Do you have a favorite chef that you look up to and what advice would you give to aspiring chefs?

My first and forever favorite chef is my Nonna Elena. She’s the reason I fell in love with cooking. Every Sunday morning at 7 a.m., we were already in the kitchen making rapini, ragù, gnocchi, and eggplant parmigiana. That’s where I learned that food isn’t just about recipes—it’s about heart, patience, and passion. Professionally, I admire Antonio Cannavacciuolo, one of the greatest Italian chefs from Napoli, on the outskirts of my hometown of Monte di Procida.

My advice to aspiring chefs? Put love and passion into every dish. Be creative but always respect the roots of traditional recipes. Innovation works best when it knows where it came from.

What do you typically cook at home?

Honestly? Nothing. I order takeout. Even chefs need a break, just don’t tell Nonna Elena.

What’s a food trend that you’re loving right now and why?

I love rebalancing dishes by reducing heavy carbs and increasing protein, while adding vegetables and even fruit combinations. It keeps food lighter, healthier, and more exciting, without sacrificing flavor.

What drink do you enjoy most?

Red wine. Give me a Primitivo or a Barolo, and I’m very happy.

Have you ever cooked for a celebrity? Do you have a story to tell?

Yes, I’ve cooked for quite a few, but my favorite story is cooking for Chris Daughtry, who became a returning guest. His favorite dish was carbonara, and I always teased him because he ordered it with a cappuccino instead of a glass of wine. Not exactly traditional… but when a guest is happy, the chef is happy too.

What’s the strangest food combination you’ve ever tried? And, did you like it?

Pineapple on pizza. And no, definitely not for me.

What’s your Instagram so readers can follow you?

You can find my creations on our restaurant pages, captured by both our staff and our guests: @lunaitaliancuisine @visaggiosristorante

Why should readers visit Luna Italian Cuisine in Mechanicsburg, Pennsylvania?

Because Luna is truly Italian. Rooted in family, tradition, and the flavors of Southern Italy. Many of our dishes are made using imported fresh ingredients, the way they’re meant to be prepared.

Our menu is also flexible and welcoming. We happily accommodate gluten-free, vegan, and allergy-friendly requests, while still preserving authentic Italian flavor. Every meal ends sweetly with our homemade desserts like tiramisu, cannoli, house-made limoncello delizia cake, or my personal favorite: affogato, made with freshly brewed espresso and Italian gelato. You can also come just for a drink at our fully stocked bar, enjoy classic appetizers like grilled octopus, arancini, frittatina napoletana, or a tagliere of imported meats and cheeses.

Or simply pull up a seat at the bar, sip an espresso, chat with family and friends, and watch Napoli play, because that’s what Italian food and culture are really about: coming together.

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