Born and raised in Italy, Alessio always dreamt of becoming a chef, thanks to his early childhood memories of watching his grandmother cook, whilst he sat next to the stove assisting with tasting the various Italian dishes she created. This fond early introduction to food ultimately led Alessio to pursue his education in hospitality and he attended a leading culinary boarding school in Villa Santa Maria, a town well- known for being the Patron Saint of Cooks.

After successfully graduating, Alessio’s exceptional career began at the Hotel Mirage and Hotel Cristallo in Cortina d’Ampezzo (BL), located in the Italian Dolomites. After a three-year stint, he then went on to perfect his fine-dining expertise, working alongside the legendary Norbert Niederkofler, at three Michelin- starred St. Hubertus at Hotel Rosa Alpina. His experience at the St. Hubertus opened his eyes to high-level restaurants and the world-renowned Michelin star standards, and it was here when he realized that he wanted to continue to work at that level.

This allowed him to advance his career swiftly and he resumed his career in fine dining establishments, working at the It restaurant in Ibiza (Spain) under the guide of Gennaro Esposito Chef “Two Michelin star in Sorrento coast”. Shortly after, he relocated to London (UK) and began working for some of the world’s most prestigious hotel chains, including Ducasse Group at The Grill at the Dorchester Hotel, followed by the Wellesley Hotel as sous chef.

Alessio quickly reached a pinnacle in his career when he had the opportunity to gain excellent firsthand experience at Michelin-starred Italian restaurant, Mio at the Four Seasons in Beijing. He considers this the most significant part of his career, initially working as Sous Chef before moving up to become Head Chef and retaining the Michelin star for two consecutive years .