Alessandro Cozzolino

The kitchen in Naples, Italy, gave Cozzolino his first operating ground: service tempo, pass discipline, and the pressure that teaches a cook how to move with confidence. In a city with its own deep culinary memory, that early work formed the basis for a practice built on precision rather than shortcuts. Since 2018, Cozzolino has served as Executive Chef of the overall culinary offering and director of the fine dining restaurant La Loggia of Villa San Michele, A Belmond Hotel.

The role asks for more than menu writing; it ties the dining room to the wider identity of the house. In his case, the effect is a cuisine shaped by continuity, detail, and a measured sense of refinement.

At Villa San Michele, A Belmond Hotel, in Florence, and at Antesi in Fiesole, Cozzolino holds dual Executive Chef roles. The work remains anchored in fine dining, where precision and elegance are part of the daily operating language. He resists flattening that work into the language of influence alone. For Cozzolino, the point is a more personal definition of cuisine, one that reflects accumulation, selection, and voice rather than simple reference gathering.

That is also why he frames his practice around the long adjustment of understanding. Over the past 15 years, study and experience in different cuisines, in his telling, have refined his approach to cooking, making it healthier while keeping it attractive.

Alessandro Cozzolino has received Top Italian Restaurants Guide - Chef of the Year (2017). The public record around Cozzolino is defined by his Executive Chef roles at Villa San Michele, A Belmond Hotel, in Florence, and at Antesi in Fiesole, alongside his fine dining work at Villa San Michele. Read together, those positions point to a chef whose standing rests on discipline, refinement, and a practice shaped by years of study across different culinary cultures.

Alessandro Cozzolino is the Executive Chef at Villa San Michele, a Belmond property in Fiesole above Florence, where he has led the culinary program since 2019. Where he has led the culinary program since 2019. he has led the culinary program since 2019.