Luca Vega
Technical Producer & Sound DesignerLuca Vega served as a technical producer and sound designer for KPBS. He provided audio and sound design for the podcast “Port of Entry.” He also assists with technical direction for KPBS’ presentation of “Morning Edition” and “KPBS Midday Edition,” producing promos and local content through audio editing, recording, and mixing.
Luca's musical background and audio experience are crucial to bringing creativity to these projects and programs. He is a drummer and has also released original music composed and produced by himself. Luca is studying for an Advanced Music Production Professional Certificate at Berklee College of Music. He has also worked as a Spanish voice-over artist for over 10 years, recording for different projects like radio and TV commercials, audiobooks, and dubbing.
He's been a voting member of the Latin Grammy Recording Academy since 2014 and a member of the Audio Engineer Society (AES) since 2019.
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From bold installations to guided tours and hands-on workshops, San Diego Design Week runs Sept. 17-21, offering free ways to experience the region’s most creative design moments. -
Watch Saturday, Sept. 20, 2025 at 1:30 p.m. on KPBS TV / Stream with KPBS+ and YouTube. Christopher Kimball travels to the Saxon villages of Transylvania with author Irina Georgescu to learn the secrets of Romanian baking. Back at Milk Street, we make Romanian Creme Fraiche Cake (Lichiu), a sweet yeasted dough with a lemony filling and a custard topping; a new spin on apple pie, Romanian Apple Pie with Cinnamon and Walnuts; and last but not least, Meringue-Topped Cake with Cherries. -
The best recipe you’d never heard of is...Romanian meringue-topped cake! This is our riff on the ethereal, parchment-wrapped cake prăjitură cu rubarbă, which Chris first encountered in Transylvania, at the culinary mini-farm HOF Hărman. There, Corina Bozgali and Ioana Gherghel blanketed a meringue-studded sheet cake in a layer of snowy meringue, creating the opposite of the dark, heavy, booze-soaked brick that comes to mind when you read or hear “fruit cake”—it was just a simple yellow cake that was topped with pieces of rhubarb before baking. -
The Best Recipe You’ve Never Heard of is...Romanian Crème Fraîche Cake! Or, lichiu, the best dessert Chris tried on his trip to Romania. Imagine a delicate, lightly-sweet cheesecake with the flavor of a mild lemon bar, atop a yeasted brioche-like dough. -
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