How did you start your journey?
Italian fine dining. Tradition and modernity mixed in a combination of flavours. I am flexible and adapt my culinary skills to a tailor made request. I not only use Italian ingredients and recipes, but also reimagine the western cuisine.
Where is your cuisine inspired from?
Grew up in the land of the fine food and wine, I started cooking at the age of 14. Since I was a little child i was helping my mom preparing food at home and I was always fascinated by how flavours perfectly combined. While studying in culinary school, I was working in small restaurants close to home. Year after year, the level of the restaurants I worked in increased and my experience together with my skills and knowledge increased with it as well. In all the restaurants I have worked, I have learnt small tricks and tips on how to use ingredients in the best way possible, in order to enhance their flavour and texture. Michelin Star restaurants and chefs were my teachers back in the days. Today reading books and travelling to other countries help me learn more about new food frontiers.
In-flight Chef | Etihad Airways | 2014 - Now
In flight Chef in First class, Service Trainer of new in-flight chefs and new crew member in First class. Cooking shows and cooking classes in food events.
Sous Chef | Royal Catering (Abu Dhabi) | 2014
Sous Chef of a French restaurant in Yas Marina. Responsable for menu, staff schedules, coordinator between two different restaurants, and food hygiene. cooperation on new restaurant project.
Sous Chef | Restaurant Cotidie (London) | 2013
Sous Chef in charge mainly of the main courses. High level of preparations as star michelin Restaurants Food hygiene ordering and delivery, menu engineering and development.
Chef de partie / Sous Chef | Rocco Forte Hotel (Abu Dhabi) | 2011 - 2013
Moved from chef de partie to sous chef in a italian restaurant (Oro). In charge of food hygiene, ordering, staff schedules, menus, hotel chefs briefings, and coordination of the italian restaurant.
Chef de partie | Casa Degli Spiriti (Lago Di Garda) 1 star Michelin | 2011
Chef de partie at main course section for gourmet restaurant, terrace and events.
Chef de partie | Capanna Niculin (Limone Piemonte) | 2010 - 2011
Chef De partie at pasta section, and desert. Reposable of the storage and ordering.
Chef de partie | Restourant Tahiti ( Isola D'elba) | 2010
Responsable for the appetiser, Salads and row fish section.
Commis | NH hotel Genova | 2010
Commis tournant. Helper of every section of the kitchen based on the operation needed.
Cook | Ristorante Pizzeria La Calamita | 2009
Responsible of the kitchen and food preparation.
Commis de cuisine | Diana Grand hotel | 2008
commis de cuisine at main course section
Commis de cuisine | Diana Grand Hotel | 2006
Summer Job as Commis at appetiser section
Trainee | G.Giolitti Culinary School of Mondovì (cuneo) Italy | 2004 - 2009
High school Diploma
What is your Cancellation Policy?
Flexible - Full refund up to 2 days prior to event, except Foodie Service fees
What languages do you speak?
How far can you travel?
Foodie Jamil | 5.0
I strongly recommend Chef Alex for anyone looking not only for a fantastic delicious meal, but for an overall wonderful experience from start to finish. He explained to us as ...
Foodie Patrick | 5.0
Alex pulled off a delicious New Year's Eve dinner at very short notice. Particularly impressed by his ability to accomodate several dietary restrictions/preferences and food allergies without feeling as if ...