Alessandro Cargioli
Shortly after his birth in 1969, Alessandro Cargioli and his family moved from Carrara in Tuscany to Sarzana in Liguria. The distinct culinary traditions of these two lands, so near yet so different, inspired Alessandro to develop his own unique style of cooking. In his cuisine, strong flavors are tempered with sophistication, and traditional cuisine is spiced with originality.
Alessandro graduated from the Giuseppe Casini Hotel Vocational School in Lerici in 1988 and attended the International Institute of Tourist Science in Florence in 1989. After working for various restaurants in Florence, he moved to Milan to become the catering superintendent for the Garnd Hotel Leonardo da Vinci. In1993, he joined the Rest Hotel Primavera Italia chain as a food and beverage manager. He then moved to Venice, where he became the assistant manager of the Brek Restaurant Group. During the summer of 1998, Alessandro worked aboard a yacht in Montecarlo as a private chef, and when he returned from sea, he began to teach a series of courses at la Spezia on the history and traditions of Italian cuisine. As he taught courses, he opened his first restaurant, the Osteria di Levante. From Florence to Milan to Venice, Alessandro Cargioli developed his well-traveled expertise in Italian cuisine.
In 2001, Alessandro entered the challenging world of the Manhattan restaurant industry. He is currently executive chef of La Pizza Fresca Ristorante, and in the last year, he has participated in events for the James Beard Foundation, the Vino e Cucina Expo, and the Group of Italian Restauranteurs. Alessandro Cargioli continues to experiment with combinations of traditional and "new age" preparations of Italian cuisine, becoming more elegant and sophisticated every year.
Chef's Recipes :
Pansotti with Walnut SauceCheck our Calendar to find out about Chef's Night Demos
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