Born in Parma in 1972, Alberto Rossetti is the Executive Chef at Brunello Restaurant in London.
Graduated at the Hotel and Catering School in Parma, he began his career working in 5-star luxury hotels in Italy. With good bases so acquired, he decided to devote his passion to restaurant life. During all these years he collaborated with the Consorzio del Prosciutto di Parma, Parmigiano Reggiano, ParmaAlimentare, carrying around the world the culinary traditions of its territory, from Tokyo to New York, passing through Vienna, Copenhagen, Zurich, Lione, Bruxelles and Paris.
In April 2013 he participated at the Kitchen Evolution Master in Fabriano (Art Join Nutrition), is a science combined with gastronomy and the anti-aging food, a new type of cuisine that uses healthy foods to prevent the cellular aging.
“I love healthy food and I try to prepare dishes using ingredients that are rich in vitamins avoiding the use of fat.” – Alberto Rossetti