See Alessandro’s Forgotten Food Recipe – Einkorn and Somerset Cheddar Loaf
The differing smells, colours and shapes established in his mind early on that catering school was his only vocation. Teenage summers were spent cleaning seafood/shellfish before starting his career in London. He gained invaluable experience during his tenure at the Dorchester, the Ritz and the Four Seasons before landing the opportunity to become Head Chef at Androuet.
In 2015 he became Head Chef, at the internationally renowned La Fromagerie, in Marylebone
