Alessio Banchero Appointed as Italian Chef de Cuisine at JW Marriott New Delhi Aerocity
His passion for the cuisine led him to become Chef de Partie at Ristorante la Terrazza at Hotel Novotel Genova in 1995 and later joined as Sous Chef at Ristorante Il Veliero in 1997 before finishing his studies in 1998. Chef Alessio comes with more than two decades of experience in kitchen operations and management.
JW MARRIOTT New Delhi Aerocity, has appointed Chef Alessio Banchero as the Italian Chef de Cuisine at K3, the all-day dining restaurant. Chef Alessio comes with more than two decades of experience in kitchen operations and management.
He started at a young age, working as Commis de Cuisine across different restaurants and hotel kitchens in Italy and France while attending the culinary school. His passion for the cuisine led him to become Chef de Partie at Ristorante la Terrazza at Hotel Novotel Genova in 1995 and later joined as Sous Chef at Ristorante Il Veliero in 1997 before finishing his studies in 1998.
Chef Alessio joined Zeffirino, a fine dining Italian cuisine restaurant in Genova in 2000 as a Sous Chef where he got a chance to work with Executive Chef and the Ambassador of Italian food in the world Gianpaolo Belloni. In 2004, he moved to Zeffirino at the Venetian, Las Vegas where he managed a team of 25 chefs and took take charge of trainings related to food. During his tenure, the restaurant won an award for the Best Italian Restaurant of Las Vegas in 2004 and 2005.
In December 2009, he moved to India and joined Hyatt Regency Mumbai at Italian Chef de Cuisine at hotel’s Italian restaurant STAX. During his stint at Hyatt, he was in charge of a day to day operation of the restaurant and the Regency Club Evening Buffet and menu creation.
After working in India for around two years, Chef Banchero returned to Genova in 2012 to work as a Consulting Chef de Cuisine for new and upcoming restaurants, catering companies and hotels where he consulted on menu creation and hiring and training of kitchen staff.
Chef Alessio returned to India in 2014 to join JW Marriott Chandigarh as Italian Chef de Cuisine at the hotel’s Italian Restaurant Oregano. As an expert of Italian gastronomy, he was assigned responsible for creating new menus, organizing promotions, special menus and training of the staff about Italian cuisine. Under his guidance, the restaurant won The Times of India Best Italian Restaurant award. He worked with the restaurant for more than three years before shifting to Delhi.
Chef Alessio believes in constant innovation and enhancing his expertise in the cuisine. When not in kitchen, he likes to spend his time at the gym, reading books especially cookbooks, listening to rock music and playing computer games.
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