Originally from San Remo in Italy, Alessandro, like many Italians, discovered cooking at the side of his mother and grandmother. Fascinated from an early age, he joined the Ruffini Aicardi Institute to develop his culinary skills. After a number of internships in the kitchens of Michelin-starred hotels, he joined Franck Cerutti's team at the Hôtel de Paris in Monaco in 2012, first as a commis and then as first commis in the restaurant Le Grill.

Alessandro then joined two other Alain Ducasse establishments. First, in 2014, at Le Grill at the Dorchester in London, where he finished as chef de partie. Then, in 2016, at Le Meurice Alain Ducasse (two Michelin stars), in Paris, where he became assistant chef to Amaury Bouhours.

With these ten years of perfectly successful experience behind him, Alain Ducasse has asked Alessandro to take charge of the kitchen at the Muni restaurant in Kyoto.

Languages spoken: Italian, French and English

Photo credit: ARR