Alessandro Pietropaoli

Coming Up

Since 2022, the Executive Chef post at Hotel Chapter / Campocori has been the base from which Alessandro Pietropaoli has shaped the kitchen’s voice, favoring precision over excess and structure over theatrics. The work reads as deliberate and modern, with a focus on balance that suits the cadence of a Roman hotel dining room. In 2025, that remit widened when he took on the Executive Chef role at Hilton Rome EUR La Lama, adding another prominent Rome address to the same steady line of leadership. The scale of those responsibilities now runs across two major hotel kitchens, each requiring constant coordination and consistency. In both, Pietropaoli’s approach points to a chef who builds through order, restraint, and continuity rather than volume.

Where They Are Now

His Rome responsibilities include Executive Chef at Hilton Rome EUR La Lama, Executive Chef at Hotel Chapter, and Executive Chef at Campocori. The three titles together sketch a picture of a chef whose influence now stretches across multiple dining rooms, each one part of the same broader Roman story.

Signature

Alessandro's signature dishes include Spaghetto “A Modo Mio, Le Polpette della Nonna, Burgher Mignon, Terrina di fegato d'oca, and anguilla 30 ore e mela. Read together, those dishes place comfort and refinement on the same menu, moving between direct, familiar references and more composed constructions. The naming carries its own register of memory and intent, pointing to a kitchen language that is personal without becoming loose.

In Their Words “My cuisine is nourished by encounters, experiences, techniques, flavors, and inspirations from the places I have moved through and live in, without ever straying too far from my roots.” “I was born with Abruzzese origins and I have not strayed from this path; maybe one day I will realize my dream of becoming a cook.”