Alessandro Breda

Breda opened Gellius in Oderzo, a market town on the Livenza river, creating a landmark of quiet excellence that has maintained its star for two decades. His menus change with the seasons and reflect the diverse produce of the Treviso countryside.

Alessandro Breda, born 1968 in Conegliano Veneto, has held a Michelin star at Gellius in Oderzo since 2004/2005 — over 20 continuous years. His modern Italian cuisine is rooted in Veneto tradition with a strong emphasis on seasonality, local ingredients, and the balance of land and sea.

Treviso, Veneto, Italy — trained in Italian hotels and restaurants; rooted in Venetian seasonal cooking

Career

• Chef de partie / Sous Chef at Various Italian hotels and restaurants, Veneto, Italy (1988–1997)
• Head Chef / Owner at Gellius, Oderzo, Treviso (1997–present)

Mentored by Venetian culinary tradition.