Born in 1990, Alberto Quadrio is a native of Gattinara in Piedmont yet also a true citizen of the world. Much of his career was spent in Italy, followed by Tokyo, Barcelona, Copenhagen, with brief stints in Mexico and Paris. In each of these destinations he had the opportunity to work with some of the world’s greats culinary talents, from Yoshihiro Narisawa and Alain Ducasse to Rasmus Kofoed and Oriol Castro, not to mention the grand master of Italian cuisine himself, Gualtiero Marchesi.

His cuisine is quite technical, extremely spontaneous and supremely personal. He remains faithful to food that is rich in tradition, honest, healthy, emotional and, above all, as delicious as it is profound.