Passion, love, and a whole lot of taste…
Chef de cuisine Alessandro La Torraca
He is only 34 years old, yet he brings with him an impressive 28 years of kitchen experience. How is that possible? Alessandro began cooking at the tender age of six in his hometown of Salerno, preparing his first pastina in brodo for his cousins. Even back then, he knew with certainty what his path would be: to become a chef.
At 16, he began his formal training, which marked the start of a truly remarkable career. By the age of 19, he had already taken on his first role as Chef de Partie, demonstrating both determination and talent. This was followed by several international experiences, including a period in The Hague, before the Dolomites won his heart. This man from the sunny south of Italy fell in love with the mountains – and decided to stay.
Over the years, he has gathered valuable experience in some of South Tyrol’s most renowned kitchens, including La Stüa de Michil in Corvara and Castel Fragsburg in Merano – both awarded a Michelin star.
Alessandro's passion for quality runs deep in his roots: his family has worked in agriculture for generations, and a respectful approach to ingredients and nature comes naturally to him.
Today, the kitchen is more than just a workplace for Alessandro – it is his creative space.
His daily mission: to transform seasonal ingredients into honest, refined, and flavorful dishes – with the same dedication, whether it’s for a comforting pastina in brodo or a gourmet plate worthy of fine dining.
