Alessandro Bertinetti

About Me
Born on 20 may 1989 in Torino, Italy, raised in Pinerolo, Piedmont region, close to France . The first love was soccer, played for about 10 years. At the age of 14 , I started my local Hotel Management school IPSSSR A. PREVER, until 2008 , during this time I had the possibility to work on the weekends in some local restaurants and pizzeria. After the diploma, I started to work as a commis in a restaurant situated in a castle, mentioned in the Michelin guide. I had some experiences in some restaurants situated at the seaside in Rimini and Riccione. Pushed by the need for the knowledge , I had the fortune to have completed internship with consequent hiring in some Michelin star restaurant in Italy. Than, I decide to move for a short period in London, at La Petit Maison Restaurant, in Mayfair, where I learnt the discipline of the French cuisine. Came back in Italy after others internships, I’ve been hired in a local restaurant as Sous Chef at the age of 23, Trattoria Zappatori, for almost tree years while we gained the first Michelin star. Meanwhile, I’ve been sent in Bucharest (Romania) in an Italian restaurant, called Grano, for a month as consultant, to then deciding to stay almost five years. During that time the restaurant got some awards , and the most important, for me, as a Chef was the the Gault&Millau guide, from France. In search of new experiences, from October 2019 I joined The Hilton Seychelles Labriz Resort and Spa, at the Italian restaurant, Portobello until the Covid-19 hit the tourism and so I decided to come back home. Right after this period, I’ve been chosen as a Chef for the re-opening of an ex 2 Michelin Star restaurant near my home town called Flipot where I worked for 2 years while it had the recognition from the major Italian culinary guide. After this experience I had the opportunity to work for Rotana in Dubai as Head Chef and after 2 years I moved to INDEPENDENT FOOD COMPANY as Executive Chef.