Alessandro Cristiano

“I am a people person and I love to help others realize their dream of Healthy eating and discover new flavour. I have 25 years of experience in the foodservice industry and have successfully contributed to the success of many Food business operation from Michelin starred restaurant to grab and go offer in high street retail operation. I live in Wraysbury, father of three beautiful kids and enjoy motorcycles riding.”

Biography

I was Born in Italy, I was already showing his culinary inclination at the age of five, when “apparently” I surprised my parents by ordering “truffles tagliatelle” at a restaurant. By the age of 14, I had developed a full-fledge passion for good food and knew that we wanted to study culinary arts.

Upon graduating in both Hotel Management and International Cooking from the Instituto Professionale di Stato per i Servizi Alberghieri e della Ristorazione "G. Pastore" “ Chef school”. I first started my career working the summer’s season while studying for my diploma, in the beautiful island of Capri at the Quisisana hotel under the guidance of 3 michelin star Gualtiero Marchesi.

I then, joined the kitchen of some of the most prestigious hotels and Michelin starred restaurants around the Lake Maggiore in North Italy before heading North Europe to join the kitchen brigade at Michelin Starred restaurant “Rossini” at Hilton Hotel in Dresden, Germany

In 1998, I was delighted to move to London, where working first as executive chef developing a multi-outlet operation of a new restaurants concept, dividing my time between London and Istanbul.

In 2001, I join the brigade of Giorgio Locatelli as Senior sous chef which was awarded the following year of the accolade Michelin star

In London, I developed an appreciation for the urban vibrant professional culinary community and learned the importance to work closely with local producers and seasonal ingredient

After few years working on developing my career in various sector of the food service industry, while working as consultant on new business start up and/or working as an Executive directing the Food & Beverage operation of hotels and restaurant around the Country, I strongly felt that would be pivotal for my career to broaden his knowledge enrolling in undergraduate university courses, food styling leadership and business management amongst them.

In 2011, I decided to take on a new challenge, he joined Leathams LTD as Head of Food, an innovative ingredient supplier, the new position allow me to start working more on Research and development bringing a unique mix of experience, from understanding what food service sector need, what consumers want and which procedure can be provided to help streamline processes, reduce labour and increase profit margins.

The key to business development is “innovation”

From the very beginning of my career I learned that consistency in cooking is the key to keeping customers happy and, if it is what you are looking for recognition.

In my career I always enjoyed, to create food that wows customers and exceed their expectation, mainly thanks, to the experience have I have gained working my way through the ranks in the kitchen, as well as cooking different ethnicity cuisines - although this only comes with time and is the reason why now I am very excited by food innovation and development.

I have spent the past 9 years working for organic farms, food manufacturers, flavour manufacturers and wholesalers, and unlike in the catering trade, armies of workers work around the clock to create and manufacture your favourite ready meals and desserts without having gained the experience chefs would in their career, this is where food development comes in.

Using the right type of flour for that bespoke loaf of bread , whether it be British or Italian, picking the right batch of organic spelt flour with the right protein levels following a good harvest, or going for the Ligurian extra virgin olive oil because the acidity is just right and it has a mouthfeel to match what a retailer is looking for, are the reasons why I wake up every day and cannot wait to get to work.

At home, I enjoy cooking for his wife and children. I love when they all help to prepare the ingredients together and sit around the table waiting to sample first-hand their father’s famous Risotto with truffles.

At work, my culinary philosophy and passion reflect the current trend towards a healthier and natural nutrition.

I strive to excel through simplicity, creating innovative food solution for retail and foodservice applications letting the essence of the star ingredients shine through.

Alessandro skills and capabilities:

● Knowledge and experience in managing food production in the food industry

● Strong knowledge of food preparation and packaging at commercial level

● Operational knowledge of different types of cuisines and its impact on preferences and liking of customers

● Familiarity with used food ingredients regarding quality, handling, characteristics and storage

● Skilled at handling food items and its related ingredients and menu development

● Wide knowledge of multiple cuisines, Culinary, Food, Nutrition and Foodservice management

● Good understanding of conventional and contemporary culinary arts

● Ability to research and analyse trends prevailing in food industry

● Strong organizational and time management skills

● Researched and developed items to be incorporated in company strategic planning keeping up with customer expectations.

● Ensured to create methods to enhance processes and execution

● Admirable capabilities in programs and procedures conducted for operational field training.

Alessandro latest projects:

● Supporting the development of an innovative Integrated Aquaculture project.

● Recipe development of Bakery/pizza free from gluten for major supermarket chain.

● Project management of Goat milk ice cream range from concept to market

● Development of Dairy product -Health & safety process & procedure – Burrata- fiordilatte e ricotta using 100% organic British milk reducing food miles and improving shelf life

● Research and development of meat protein substitute, using Hemp seed products

● Researching & development fermentation of various grains for the food & Drink industry in partnership with a brewery for better pairing of flavour of alcoholic & non-alcoholics products

● Currently studying all the nutritional and medical benefit of a Plants based food diet with the aim to become a certified nutritionist.

● Founder Virtu desserts a new range of healthier frozen dessert “free from” products gluten, lactose, refined sugar etc. currently selling at major food festival and artisan market around London from Food cart and Ice cream tricycle.