ALESSANDRO GUERCIO

Passionate about cooking since a young age, my culinary journey began in my father\'s workshop where I learned the ancient techniques of pastry and the tradition of the rosticciere of Palermo, Sicily. With a strong foundation in classic Sicilian cuisine, I have continually expanded my culinary knowledge by experimenting with modern techniques. Starting my professional career as the head of various departments, including gastronomy, bakery, rosticcierie, and pastry, I excelled in production, personnel management, and vendor handling. Motivated by my passion and drive, I opened my own restaurant in Sicily, successfully blending innovation with tradition. Inspired by a trip to the United States, I took on the challenge of opening a sister restaurant in Staten Island. This experience helped me grow both personally and professionally as a chef. Always curious and humble, constantly seeking new flavors and combinations to merge with the traditional Sicilian cuisine. In this field, one never stops learning, embracing every opportunity to expand culinary expertise.

• Milazzo, Milazzo, Italy
• Staten Island, Staten Island, New York
• New York, New York, New York
• Torino, Torino, Italy