Villa La Cassinella
Summer Season 2011
Lake Como, Italy

Chef Alberto is thrilled to go back to his roots, refresh his palate and scour Italy for new tastes and impressions.

Private Chef Experience:

• Kevin McKidd, Grey's Anatomy Actor. We have a 3 year working relationship.

• David & Andrea Nevins , Exec. Producer Imagine Television "24". We have a 3 year working relationship.

• Nancy Cotton , SVP, Fox Television Studios. We have a 6 year working relationship.

• David M. Fite and Danita Loews, Private Investors: Prepared dinners for the family of 6 and staff of 5 this included children's menu and adult menu. The Fite's entertained at least 4 nights a week and I prepared a party menu including wine pairing to go along with each course. The Fites live in Wyoming and Australia and were in Los Angeles for the summer.

• Bruno & Miranda Heller, Writer and Creator and Executive Producer of The Mentalist: CBS & Rome: HBO: I am the Heller's chef on call for private dinners and their large parties. We have a working relationship that spans 15 years.

• Noam Murro, , Biscuit Films, Film & Commercials Director. and Yasmine Amitai, Editor & Assoc programmer for AFI & Sundance: I have an ongoing working relationship with the Murros. I will cook an intimate dinner for their family or a larger celebration. I have worked with them for the past 10 years.

• RJ Cutler , President & CEO Actual Reality Pictures: I have an 8 year working relationship with both RJ personally and his company. I have prepared intimate dinner parties and company parties for 200 people.

• Hill Harper , Actor CSI NY. I have an 8 year on going working relationship with Hill from cast parties to dinners at home with friends.

• Kathy Busby, , VP production New Line Cinema: I have a 10 year on going working relationship with Kathy who loves to entertain at home.


Restaurant Experience:

Los Angeles

Melograno. Owner/Executive chef. Please see website for menus and reviews. Specializing in the region of Piemonte and paired with the classical wines of the area this is where Chef Alberto got to create from the passion of his birthplace. 2007-2009

Piccolo Ristorante. Executive Chef, this small venue in the heart of Venice Beach has an extraordinary following for fine Italian food and wine. Rated a 26 out of 27 in the 2007 Zagat Guide, Piccolo is touted as L.A.'s best!

Cheebo May 2003 to June 2005 Executive Chef. In charge of designing and implementing new kitchen, managing kitchen staff of 15, food cost control, developing new menu and seasonal items. Was given rave reviews by LA Times & LA Weekly to name a few. Bon Appetit named Cheebo one of America’s top 25 must eat at restaurants.

Il Moro Ristorante January 2000 to July 2002 Executive Chef In charge of managing kitchen staff of 20, food cost control, developing menu and seasonal items. Created many new permanent favorites on both the regular menu and the dessert menu. During my years there I received the "Best Italian Restaurant Award" from Zagat's 2001 & 2002.

Chalet Gourmet January 97 to October 97 as Executive Chef. I was recruited to revamp the existing menu and give their prepared foods section a higher culinary profile to attract a buyer. Within 6 months of my departure Bristol Farms acquired the store and all of my menu items were incorporated in Bristol Farms National Menu.

Il Pastaio Pasadena. July 95 to September 96 as Executive Chef. I opened this restaurant in Pasadena for the Drago's. I was in charge of managing kitchen staff of 12, food cost control, developing menu and seasonal items. My job as a chef was to get the restaurant up and running so that they could franchise the menu and run it with no chef.

Porta Via January 95 to June 95 as a Sous Chef. I was hired to open this restaurant implement and test the new menu and establish a working kitchen.

Alto Palato Ristorante July 94 to October 94 as a Sous Chef. I was hired to establish this new restaurant and its menu, utilizing my areas of specialty: Fish and Pastas.

Rex Il Ristorante January 93 to July 94 as a Sous Chef. I was recruited from Italy for my pasta and fish expertise. The owner died and I was traded to open and establish another venture...Alto Palato.

Italy France & Spain

Cogim srl, Sestriere July to September 89 (Palace II Sestriere) Sous Chef.

Jet Hotel , Caselle February 90 (Stage) as a Commis.

Going, Torino June to September 90 (Mar y Land Formentera Spain) as a Pasta Specialty Chef.

Rist. S. Marco Canelli October to November 90 as a Sous Chef.

Sestritel, Sestriere December 90 to March 91 (Grand Hotel Sestriere) as a Sous Chef.

Scinsieme, Les Deux  Alpes  June to September 92 (Hotel Grizzly Les deux Alpes- France) as Head Chef.

Rist. S. Marco Canelli  October 98 to July 99 as Sous Chef. 

Muscatel, Alba December 99 as Guest Chef and Consultant for holiday menu 99/00.

Education:

Wine School: Graduated Istituto Agrario Specialized in Enologia 1986.

Culinary School: Graduated from Il Centro Formazione Professionale di Agliano Commis di Cucina 1990.