Originally from Treviso, Alberto Fol has always had his eyes turned to the rocky walls of the central Dolomite Alps where his parents have their roots. Alberto's career has taken him around the entire Italian peninsula, however it was in Venice that he found his city of choice, and where he gained his most important formative experiences.
Alberto Fol's career took its first steps at The Gritti Palace in the early 2000s. After a few experiences in some of the most important restaurants in the Veneto region, Chef Fol first distinguished himself as Executive Chef at Hotel des Bains on the Venice Lido and then, from 2008 to 2018, he captained a brigade of 40 professionals in the kitchens of the Europa & Regina, guiding it day after day in the meticulous search for authenticity, favoring the excellence of the territory and the genuineness of the ingredients typical of the lagoon city.
Fol subsequently landed at Hotel Danieli in the role of Executive Chef in 2018, overseeing the culinary offerings at the Terrazza Danieli Restaurant, the lounge bar, events and room service, with constant attention to detail that sets him apart. In September 2023 Alberto returned to The Gritti Palace to spearhead the hotel's gastronomic experience.
"My culinary research takes its first ideas from the Lagoon, with a zero kilometre approach to ingredients and seasonality. It's a tribute to the territory through its mix of past and present, and in fact, through experimenting with innovation, the dishes give new life to culinary traditions." 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'm 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".
