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Drawing on a lifetime of culinary experience and traditional skills handed down from his family, Giuseppe d’Alessio has led the team as Executive Chef at the previous La ‘Terrasse Cuisine & Lounge since January 2011.
After his studies at the Institute Hotelier and after numerous experiences in Italy, D’Alessio refined his culinary skills in Europe, working in the restaurants of luxury hotels in England, France, and Germany.
Among them, two have received Michelin Stars; ‘Orrery’ in London and ‘Jacques Maximin’ in Vence, France.
D’Alessio arrived in Rome in 2004, for a prestigious position at the famous restaurant, La Terrazza dell’Eden, where he worked alongside the Executive Chef.
He is now today the Executive Chef of Settimo – Roman Cuisine & Terrace.
What’s the first thing you do when you get up?
I give a warm kiss to my wife and I wish her a good day while we enjoy a coffee together.
When does a typical day start?
It goes from 8:30 to 1:30 in the night. I don’t really have a fixed time, it very much differs on the daily’s events. Usually I go to work around 9:30/10:00 and I start off with the day. In the afternoon I take a short break and then I start again at 18:30 until closing time.
An ingredient you couldn’t live without?
My passion for the work I do.
What’s the first dish ever you remember cooking?
Fresh home-made pasta I used to prepare at home with my mum.
And the one that was the most successful?
Success, when related to a dish, is for me the guests’ appreciation. Every dish that manages to communicate my passion and the ingredients’ quality is for me a successful dish.
How would you describe your kitchen in three words?
Simplicity, authenticity, and seasonality
If you were to be a movie, which one would you be?
Babette’s Feast or Haute Cuisine.
If you were to be a song, which one would you be?
The four seasons.
Who is the judge you are the most afraid of?
My mum.
What’s your favourite restaurant?
I don’t quite have a favourite restaurant. Because of my job, I like to try everything and to experience new flavours, innovative dishes and therefore to try new restaurants.
What’s your flaw?
I’m a tiny bit touchy.
What’s your virtue?
I am a very reflexive person.
If you weren’t a chef, what would you be doing?
Something to do with business.