“I am a people person and I love to help others realize their dream of Healthy eating while discover new flavour. I have 25 years of experience in the foodservice industry and have successfully contributed to the success of many Food business operation from Michelin starred restaurant to grab and go offer in high street retail operation. I live in London with my family of five, love dogs and enjoy motorcycles riding.”
Born in Italy, Alessandro Cristiano was already showing his culinary inclination at the age of five, when he surprised his parents by ordering “truffles tagliatelle” at a restaurant. By the age of 15, he had developed a full-fledge passion for healthy food and knew that we wanted to study culinary arts.
Upon graduating in both Hotel Management and International Cooking from institute Professional di Stato per i Servizi Alberghieri e della Ristorazione “G. Pastore”. He first started his career working the summer’s season while studying for his diploma, in the beautiful island of Capri at the Quisisana hotel under the guidance of Gualtiero Marchesi.
He then, joined the kitchen of some of the most prestigious hotels and Michelin starred restaurants around the Lake Maggiore in North Italy before heading North Europe to join the kitchen brigade at Michelin Starred restaurant “Rossini” at Hilton Hotel in Dresden, Germany
In 1998, Alessandro was delighted to move to London, where working first as executive chef developing a multi-outlet operation of a new restaurants concept, dividing his time between London and Istanbul. In 2001, Alessandro join the brigade of Giorgio Locatelli as Senior sous chef which was awarded the following year of the accolade Michelin star
In London, Alessandro, developed an appreciation for the urban vibrant professional culinary community and learned the importance to work closely with local producers and seasonal ingredient At home, he enjoys cooking for his wife and children. He loves when they all help to prepare the ingredients together and sit around the table waiting to sample first-hand their father’s famous Risotto with truffles.
At work, Alessandro culinary philosophy and passion reflect the current trend towards a healthier and naturally nutritional diet. Alessandro strives to excel through simplicity, creating innovative food solution for retail and foodservice applications letting the essence of the star ingredients shine through.
Naturally his cuisine goes beyond Italian tradition, offering a selection of contemporary dishes from the French Riviera to the Tuscan hills. Equally keen on cooking seafood and fish, where he shows his culinary flair for example in a superb, Black tiger prawns, mignon cabbage with lemon tea essence or Soya glazed lobster with lotus taglierini.