Alessandro Menoncin

Chef Alessandro Menoncin's culinary philosophy is deeply rooted in the meticulous care and respect for exceptional raw ingredients, particularly those from the sea. He prioritizes seasonality, allowing clean and distinct flavors to narrate their own stories, rather than overpowering them. His vision centers on hospitality, where every ingredient is selected to contribute to a precise balance and harmony within the dish, reflecting a contemporary sensibility. This approach champions authenticity and measure, favoring subtraction over unnecessary additions to achieve a profound, reflective gastronomic journey. He masterfully projects the secrets of classical haute cuisine into the Third Millennium, mediating aromas and flavors with a refined, modern style, without ever compromising on taste or pleasure. Chef Menoncin's technical mastery lies in his ability to reinterpret classical haute cuisine with a contemporary flair, ensuring calibrated and unobtrusive pairings. His plating style is artistic, often presenting dishes as 'small paintings' that utilize transparencies, light emulsions, and vibrant chromatics to highlight the freshness and quality of the ingredients. He excels at sublimating territorial ingredients, transforming them through precise execution and aesthetic research into well-defined presentations. Rather than seeking immediate astonishment, his menu offers a coherent narrative that privileges continuity and purity of flavors. Notable signature dishes include the inventive Bao in doppia cottura, Seppia nostrana alla brace, Raviolo di caciucco, Gnocchi di aglio orsino alle vongole, and the reimagined Astice blu in due servizi. His interpretations extend to classics like Aragosta alla Thermidor, where the traditional intingolo becomes a delicate foam, and the succulent Fiorentina di rombo chiodato alla brace. The 'Pasta alle vongole' for a Lombard, presented as unique gnocchetti, further exemplifies his innovative yet balanced approach.

Career

• Executive chef at Acqua Restaurant, Olgiate Olona
• Executive chef at l'arabesque Cult Store & Café, Milano
• Executive chef at bianca maria palace hotel 4b restaurant, Milano
• Sous chef at The Connaught, Londra
• Chef de partie at The Connaught, Londra
• Chef de partie at The Bulgari Hotel & Residences, London, Londra
• Chef de partie at London Hilton On Park Lane, Londra
• jr sous chef at antica corte pallavicina, Polesine Parmense