Born and raised on the shores of Lake Como, Alessandro began “putting his hands into the dough” at his father’s bakery at a young age, which is how he discovered his passion for cooking. He opts for the Bellagio hotel institute and has the opportunity to deepen his education during his apprenticeship in renowned kitchens.
He comes to the Savoy Beach Hotel in 2013, takes over the position of Chef and brings a touch of ideas to our kitchens.
With the internal restaurant Duca D’Aosta he can express his maximum creativity flanked by his brigade.
The goal is to offer a haute cuisine experience aimed at those who want to rediscover the authentic aromas and flavors of the past, enhancing the raw materials selected with the utmost care by the top producers of the international scene. The flavors of the past, reminiscent of the warmth of a family meal, are enhanced thanks to innovative processing methods and unprecedented combinations.