Alessandro Martellini

Chef Alessandro Martellini’s culinary philosophy is a profound dialogue between his Tuscan heritage and the alpine bounty of the Dolomites, culminating in a cuisine that is "elegant and cozy, authentic and inventive, always mindful and sustainable." Hailing from the Maremma region, his heart and culinary culture are deeply rooted in the land of sea and hills, game and lagoons, informing a "surf and turf" sensibility that seamlessly integrates into the mountain environment. He emphasizes "nature and memory" as the perfect formula, allowing childhood recollections of Tyrrhenian snapper, lobsters, and octopuses to converge harmoniously with local mountain potatoes, wild herbs, and Tyrolean game. At the core of his ethos is an unwavering commitment to ingredient integrity and provenance. Martellini champions a "zero kilometre" philosophy, not as a trend, but as a foundational principle. He personally knows each producer and the origin of every ingredient, demanding daily freshness as an unquestionable requirement. This dedication ensures that his menus are dynamic and never "automatic," adapting fluidly to seasonality and the daily availability of the finest raw materials, whether sourced from Alto Adige or other exceptional Italian regions. His imagination is inextricably linked to a "natural, respectful cuisine," where the essence of the best raw ingredients is meticulously coaxed forth. Martellini views creativity as a force that must continuously improve, driving an innovative path that simultaneously safeguards Italian culinary traditions. He believes that starred restaurants, through their innovation, bear the responsibility of being "guardians of excellent raw materials, recipes, and the original flavors" – a mission to preserve a culinary heritage that is slowly fading. For him, the restaurant Suinsom ("at the top") signifies not just an achievement, but a continuous ascent towards even greater heights, perpetually seeking refined techniques and superior ingredients, all while cherishing the present moment of culinary artistry. Chef Martellini's technical mastery is characterized by an impeccable rigor, honed under the tutelage of celebrated masters like Antonio Guida, Stefano Baiocco, and Enrico Crippa. This rigorous training instilled in him both technical precision and a spirit of inventiveness, leading to a style where "the elegance of authentic flavours" is paramount. He is an "engineer of taste," adept at employing precise cooking methods, from "low and slow cooking where needed" to "minimal cooking with just a few skilful touches when a product is best left unaltered," such as with his famous fish crudités. His approach to flavor and plating is an artful balance of bold pairings and subtle harmonies. Dishes are visually arresting, presented as "a real palette of coloured geometries," yet their strength lies in "blessed ideas" that may initially seem provocative. Martellini meticulously adjusts and balances flavors within each dish, ensuring that while one might prevail, it never overpowers, allowing every element to be distinctly identified. This results in "delicately brave" combinations that challenge and delight the palate, always seeking to present a "new and special cuisine" that remains faithful to its context. Among his most legendary signature dishes are: * "Amberjack sashimi with citrus, caviar, dandelion" * "Green Pici lamb ragout, cuttlefish and lamb tartare" * "Eel charcoal-grilled, beet, shallot, citrus consommé" * "Beef dandelion smoked bone marrow capers jus" * "Tarte Tatin salted caramel and vanilla ice-cream" * "Piccione servito rosa, stachys, Seirass, crema di pastinaca" (Pigeon served pink, stachys, Seirass, parsnip cream)

Career

• Training at Seta, Milano
• Training at Piazza Duomo, Alba

Mentored by Antonio Guida, Stefano Baiocco, Enrico Crippa.