Chef Alberto Capua

Born in the beautiful town of Tropea in 1979, this chef began his culinary journey at just 16 years old, working during the summer season in holiday resorts across Calabria. From the very beginning, his passion for hospitality and dedication to the craft were evident.

After completing his studies, he expanded his professional path by working in several renowned destinations. He gained experience throughout Italy — including Sardinia and the Island of Elba — before moving abroad to the United States, England, and France. These international experiences enriched his technique and broadened his culinary perspective.

Over the years, he has collaborated with prestigious establishments such as Enoteca Pinchiorri, La Tenda Rossa, and Nobu Armani, refining his expertise in high-level gastronomy.

At just 26 years old, he opened his own restaurant, “Ristorante Baccarossa,” located on Via Ghibellina in Florence. An intimate 40-seat restaurant specializing in seafood, Baccarossa quickly gained recognition. By its second year, it was included in the Michelin Guide and awarded two red forks, highlighting its excellence and quality.

Alongside his restaurant career, he has also dedicated himself to teaching, both in academic settings and privately, while continuing his work as a personal chef.

He is available for cooking classes, private dinners, show cooking experiences, pizza days, cocktail events, and wine tastings.