Chef Alberto Alberto

Dear Sirs,

My name is Alberto and I am a 22-year-old cook and food lover aiming to learn more about the kitchen every day. I am currently working at Noma in Copenhagen, where I’m becoming even more deeply involved in fine dining and innovative cuisine. I aim to continue working in kitchens where I can be in close contact with fresh, local products. I am always eager to learn more about different high-end techniques used to elevate the guest experience.

From a young age, the kitchen has always been a major interest and passion. At 17, I started working part-time in a Thai restaurant, and it quickly became clear that cooking was what I wanted to pursue. From then on, I never left the stove. I enrolled in culinary school and, while studying, worked and staged in some upscale restaurants in São Paulo, Brazil, where I lived. The next step was coming to Europe in search of new products and experiences.

My biggest interest lies in discovering new food cultures. In Brazil, I spent 9 months at restaurant Metzi. Working in this casual fine-dining setting helped me understand what true fusion cuisine can be. The chefs there had skills I had never seen before, which made me even more eager to develop myself. At Metzi, I learned to work with spices and chilies and to break down fish and poultry.

After working there and in other fine-dining kitchens, I began my international journey. I moved to Slovenia to work with Ana Roš. Her restaurant, Hiša Franko, was the first starred restaurant I ever ate at, and one of the main reasons I decided to become a chef. There, I learned about daily foraging and the richness a garden can provide. Working on the cold station, I had the chance to handle beautiful greens, herbs, fresh vegetables, and a wide range of fermentations and preservations. This experience deepened my curiosity and made me realize how much more there is to learn. I later worked at San Brite in Italy and attended the Basque Culinary Centre in Spain for a 3-month specialization course focused on refining modern cooking techniques.

My current experience at Noma continues to reinforce my ambition for excellence in the kitchen. Being part of such an iconic team has taught me to work with precision and structure in a demanding yet inspiring environment. I’ve grown in organization, discipline, and attention to detail, always striving to become faster and more accurate.

Looking ahead, my dream is to have my own restaurant—one that offers a gastronomic experience shaped by my background, inspirations, and previous work.

I hope this aligns with your necessities, as I would love to cook a memorable meal for you!

Alberto Zanin