Chef Alessio

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Twenty-seven years in banking. A career built on numbers, strategy, and discipline. And a lifelong passion for food — for the aromas of my mother's kitchen, for the recipes handed down through generations, for the ritual of sharing a meal.

In 2019, I took a leap. I left Italy for Houston, Texas, with the idea of opening an Italian fine dining restaurant. What I didn't plan for was a global pandemic. What I didn't expect was to find, in the middle of the chaos, my true calling: cooking.

When our chef couldn't come from Italy and we couldn't find the right replacement, I stepped into the kitchen myself — just temporarily, or so I thought. The recipes were mine. My family's. My mother's and grandmother's. I never left.

For five years, I ran Fiori Restaurant in Houston as owner, general manager, and executive chef — a 100-seat fine dining venue that reached $1.2M in annual revenue. I built the team, the menu, the experience. From scratch. In a pandemic.

Now I'm bringing that same dedication, that same Italian soul, directly to your table — wherever in the world that may be.