Chef Alex

Cuisine

Excellent caught fish dishes, delicious appetizers, pastas, raw fish and tartares, sushi and sashimi

Philosophy

A refined, innovative and international taste conceived to make you live an amazing food experience

The experience

A first mover combining Japanese cuisine techniques and Mediterranean ingredients 

Chef Alex is a globe trotter, a dreamer and an aesthete, proudly dandy and histrionic innovatori of the culinary art. Alex Seveso is an out-of-the-ordinary chef, nonconformist, an expert in good taste, eclectic and passionate in life and in the kitchen.    

Born in Ispra (Varese province), grown into a citizen of the world, he was raised around the stoves of his family’s restaurant where he learned the art of becoming a chef and where his love for good food grew. As a young man he moved to California. His prolonged Los Angeles stay enabled him to discover sushi and Japanese cuisine (then almost unbeknownst in Italy), a taste that amused his palate but did not fully satisfy him.

That is when he decided to make an experiment which merged the Japanese masters’ raw fish preparation techniques with Mediterranean scents and flavours, thus creating his very personal version of fusion cuisine at a time when fusion cuisine hardly existed, now the foundation of his culinary offer.  

His food experience relies on dishes that are capable of making eyes and mouth amazed. Upon his return to Italy, Alex added it to the menu in Ispra’s historic Caffé Vespucci; he then introduced it in his first Milan-based Tweed restaurant and, eventually, to Kitchen Society, a fashionable restaurant in Milan’s  Corso Sempione district. 

His journey continues today at the Arona, Ispra and Milano Vespucci Restaurants; when he’s not busy wearing the chef’s uniform hen dedicates himself to his gray passion: golfing. He has entered several prestigious contests such as Ristogolf and Chef in Green. 

 

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