Lumturie Lami – known to colleagues as Lume – brings a wealth of culinary expertise and a spirit of collaboration to the R&D team.
Inspired by her grandmother’s love for cooking, Lume’s culinary journey has been marked by resilience and ambition, overcoming challenges as a woman and a mother in a competitive industry. Lume’s story is one of passion, humility, and a relentless drive to improve—not just herself, but the world around.
Tell us a bit about yourself and your professional journey up to today!
My name is Lumturie, but everyone calls me Lume—which means “luminous and joyful.” I’m originally from Albania, but I moved to Italy as a teenager to pursue my passion for food. My love for cooking began as a child, inspired by the time I spent in the kitchen with my grandmother, Qamile. Over the years, I gained hands-on experience in various restaurants, gradually mastering the fundamentals and eventually I became a kitchen manager.
After winning the Italian Cooking Championships in 2022, I entered the world of fine dining. I began as Pastry Chef at Alessandro Borghese’s restaurant and later advanced to Chef de Partie at the Hotel Danieli in Venice. My professional path eventually brought me to Electrolux Professional, where I was initially invited to collaborate as a chef supporting product development. After several collaborations, I was offered to join the R&D department in March 2024. I was drawn by the prospect of working with industrial kitchen technology and contributing my culinary insights to product innovation, so naturally I was excited to join the organization.
You are R&D Corporate Chef. What does your job title entail? Tell us more about what you do!
As R&D Corporate Chef, my role is to combine creativity and innovation and bridge the gap between culinary artistry and technological innovation. My role involves testing professional cooking technologies, developing new culinary solutions, and creating recipes that enhance Electrolux Professional products and equipment. I collaborate with international teams to anticipate gastronomic trends and turn them into tangible experiences for our clients. It’s a job that requires technical skills, culinary sensitivity, and the ability to communicate across cultures.
What do you love about the role?
What I love most about my role is the freedom to innovate and experiment. I love creating dishes that tell a story or reflect a region’s traditions, while also incorporating technology and a commitment to sustainability. I also truly enjoy working with colleagues from different cultures and backgrounds: every day is an opportunity to learn from each other and share experiences!
And, on the other hand, what are the biggest challenges?
The biggest challenge is maintaining the right balance between creativity and technical precision. In R&D, it’s not enough for a dish to simply taste good: it must be consistently replicable, sustainable, and aligned with the evolving needs of a global market. Also, working in a multinational environment requires flexibility, adaptability and openness to navigate diverse perspectives and team dynamics.
What advice would you give to young women aspiring to become professional chefs?
I would encourage them to pursue their dreams and never give up. Cooking is passion, but it also requires sacrifice and discipline. Don’t be discouraged by difficulties: every challenge is an opportunity to grow. Seek mentors, learn from the best, and invest in continuous training to improve your skills.
Outside of your professional role, you are involved in several interesting social activities: can you tell us what fuels these passions and how they influence your work as a chef?
I love being involved in initiatives that bring people together through food because I believe cooking is a universal language. My personal journey has taught me the value of sharing, which is why I serve as a representative in the organization of Lady Chef Pordenone, offering mentorship, advice, and solidarity to women in our profession. I am also a member of the national committee of the Italian Federation of Chefs, and coach aspiring young chefs in competitions, because disciplined practice builds confidence, precision, and respect. I also volunteer with a national organization that helps victims of domestic violence, helping women pursue training and employment opportunities. I also help organize charity dinners using local products to raise funds for families affected by hardship. These commitments keep me grounded and make me a better chef: they remind me that every plate—and every product we help design—should make complex things feel simpler, more human, and more hopeful.
Tell us about your experience of working in a multinational environment and the opportunities that exist within the company?
Electrolux Professional offers an extremely dynamic and stimulating environment. Every day I have the chance to collaborate with colleagues from a wide range of cultural backgrounds, sharing ideas and different approaches. The opportunities the company provides are enormous, both in terms of professional growth and personal development. It’s a company that values diversity and innovation, and that’s what makes it special.
Why choose to work at Electrolux Professional Group?
Electrolux Professional Group represents excellence, innovation, and sustainability. It’s a company that invests in research and quality and offers the possibility to transform a passion for cooking into concrete solutions for professionals worldwide. For me, it’s the ideal place to grow and contribute to making a difference.
Do you aspire to pursue a career similar to Lumturie´s? Check out our global career site