Executive Chef Alberto Fol

Fol, born in 1974, originally from Treviso but with his eyes always turned to the rocky walls of the central Dolomites (where his parents come from), in the course of his career has moved around the entire Italian peninsula, but it was in Venice that he found his city of choice, where he gained his most important formative experiences.

- Executive Chef Alberto Fol

His Philosophy

"My gastronomic vision is rooted in the rich and complex culinary tradition of the region, made up not only of sea and lagoon, but also of mountains: an example of this is my scallops alla cacciatora, which unite the many souls of Veneto in a single dish," explains Alberto Fol. "I work with the great raw material that the region offers me, trying to enhance ingredients that are sometimes little used, such as herbs from high altitudes. I am a lover of the classics and my proposals cannot lack the fresh catch of the day, with cooking to finish at the table, or an excellent Chateaubriand'.