ALESSIO GIOVE
PARCOURS d’un PassionNé
ITALY: a graduate of the Sorrento Hotel School on the Bay of Naples, I began my career in Italian restaurants on Lake Como and the Adriatic coast.
ENGLAND: at the age of 20, I moved to London to discover a completely different style of cuisine. The Intercontinental chain and the Terence Conran group opened the doors of the gastronomic world to me.
FRANCE: three years later, I joined the Grand Hôtel de Saint-Jean-Cap-Ferrat on the Côte d’Azur, where encounters with Michelin-starred chefs deepened my thirst for learning in a demanding, perfectionist environment. I then joined the Four Seasons group as Executive Sous Chef, which enabled me to travel the world, meet other cultures and share authentic culinary knowledge. Enriched by these experiences, I went on to manage the kitchens of the Mougins hotel, in an emblematic village on the French Riviera.
In 2013, I took over the management of event venues in the Paris region, working with 70 chefs for 8 years. I then moved to the Atlantic coast where I managed an Eco-Domaine, continuing to nurture my passion for cooking through training, courses and the production of home-made products.
Today, I devote my time to restaurant and hotel consulting, while enriching my culinary passion with my project: MYCHEF ALESSIO.
THE SEA
The sea is the common thread running through my life, profoundly influencing my career and my cuisine. Seafood products have always played a key role in my creations. Their delicacy and the subtlety of their flavors are a constant source of inspiration for me. My arrival in Mauritius makes perfect sense. My passion lies in the perfect balance between the freshness of the sea and the richness of the land. Every dish I create is a harmony between these two worlds, reflecting my unique culinary signature and my respect for nature and its treasures.
MEETINGS
Each person’s gastronomic philosophy has contributed to my professional growth.
Owner’s manager
Annie Feolde
The art of orchestrating the selection of the finest products with creativity and innovation, while respecting Italian and Tuscan tradition.
Restaurant Enoteca pinchiorri Florence (it)
Restaurateurs
Mellino family
Roots.
The beginning of a story. Love for family. The first steps in Nerano. The starting point of a journey that links the Sorrento peninsula to the rest of the world. Passion. Perseverance. Ambition. The elements of a dream come true.
Restaurant QUATTRO PASSI Cote Amalfi (IT)
Visionary Chef
Fulvio Pierangelini
Luxury in the kitchen means choosing exceptional ingredients and treating them with respect. Focus entirely on the quality of ingredients and the simplicity of execution. A dish should be presented with care but devoid of all superfluous elements, highlighting the goodness that a land can offer.
Culinary Director Hotels “ROCCO FORTE” (it)
Executive Chef
Philippe Jourdin
I like to experiment, but I also believe that there’s nothing new under the sky. I reinvent and reinterpret traditional recipes. Perfection doesn’t exist, but there are extraordinary recipes.
hotel-resort golf FOUR SEASONS DOMAINE DE Terre Blanche (FR)
a unique culinary experience in mauritius
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