i. Biography
From Apulia in southern Italy, Alessandro Grano’s cooking reads from a place where produce, seasonality, and local tradition are everyday facts, not abstractions. That grounding sits behind his year-round cheese selection and his interest in food biodiversity, small producers, and ingredients at risk of disappearing. The result is a practice with range, but also a clear trade purpose.
The Climb
At Androuet in London, Head Chef Alessandro Grano worked in a post that put sourcing, tasting, and product discipline at the centre of the job. That early responsibility shaped the way he talks about cooking now: less as performance than as sustained attention to craft and supply. Since 2015, he has held the role of Head Chef at La Fromagerie.
Today
Cheese is the anchor of the kitchen, and Alessandro Grano’s work at La Fromagerie is built around a selection that changes with the seasons. He says, “I love cheese and at La Fromagerie I have a selection of over 250 cheeses throughout the year, with each season bringing new and different cheeses to be appreciated.” The range is large, but the point is not volume for its own sake; it is a rotating field of products shaped by the calendar and by return visits. Direct work with farmers and producers is another constant in how Alessandro Grano describes the role. “I try as much as I can to work directly with farmers or producers, to understand their work and to make the most of their produce,” he says. In practice, that puts the kitchen in a translation role, carrying the knowledge of the field or dairy into the finished dish without losing specificity.
Signature
Alessandro's signature dishes include riso and patate e cozze and Einkorn and Somerset Cheddar Loaf. Both sit in a cooking style that is rooted in ingredients, direct in flavour, and attentive to texture and the character of each component.
In Their Words “I am very proud to be a Slow Food Chef Alliance member as now I can use my role to promote and support small producers and showcase ingredients that are unfortunately disappearing or are so unique that they are a rarity.” “I love cheese and at La Fromagerie I have a selection of over 250 cheeses throughout the year, with each season bringing new and different cheeses to be appreciated.”
Recognition
As a Slow Food Chef Alliance member, Alessandro Grano links his kitchen role to small producers and rare ingredients. In his words: "I am very proud to be a Slow Food Chef Alliance member as now I can use my role to promote and support small producers and showcase ingredients that are unfortunately disappearing or are so unique that they are a rarity."
Profile updated July 2026
FAQ
Asked of Alessandro
What is Alessandro Grano's current role?
As of 2026, Alessandro Grano is Head Chef.
Where did Alessandro Grano work before?
Alessandro Grano's earlier career included Androuet.
What is Alessandro Grano known for?
Cheese expert.
