WHO: Alberto Marcolongo is the executive chef of Alain Ducasse’s Benoit.
ABOUT: Born in the northern Italian region of Verona, Alberto Marcolongo fell in love with hospitality and cooking at an early age, inspired by times spent in the kitchen with his mother and grandmother. His passion led him to study at Istituto di Istruzione Superiore Jacopo da Montagnana. After working at the renowned Ristorante D’O of Chef Davide Oldani near Milan, Alberto brought his talents to Hotel de Paris Monte Carlo in 2011 where he worked with Executive Chef Franck Cerutti, one of Alain Ducasse’s closest collaborators. Cerutti suggested Alberto go to Paris and work at the Alain Ducasse au Plaza Athénée.
Alberto continued to hone his craft across London, Singapore, and Italy before beginning his Benoit New York journey as Executive Sous Chef in 2019. When personal matters brought Alberto back to Europe, he stayed in the Ducasse Paris group with stints at Ducasse sur Seine and Cucina Mutualité.
But Alberto felt a pull back to New York and to Benoit, so when the opportunity arose in 2022 to lead the culinary team at the restaurant that sparked his love for the city, he eagerly accepted. Now as Executive Chef at Benoit, Alberto upholds chef Ducasse’s vision of delectable French cuisine that blends beloved classics with modern inspiration.
WHAT: Join us for a culinary exploration as Executive Chef Alberto Marcolongo reveals how he and Alain Ducasse infused timeless French classics with their own inventive, modern twists.
WHEN: Monday, November 10, 6PM - 8PM
WHERE: De Gustibus Cooking School
