Alexandre Dionisio

Coming Up

Brussels is the throughline in Alexandre Dionisio’s career: each move advances through the city’s restaurant hierarchy, from line cook duties in Le Passage in Uccle and Comme Chez Soi in Brussels to sous-chef at Sea Grill in Brussels, then to chef / owner at Alexandre in Brussels from 2010. The sequence reads as disciplined accumulation, with each kitchen adding scope, speed, and responsibility before the work became attached to his own name. By 2014, that progression had reached La Villa in the Sky in Brussels, where the role of head chef placed his cooking in a setting that matched the scale of his ascent. The shift also marked a change in visibility: the same Brussels training ground, now translated into a restaurant identified with Alexandre Dionisio and the perspective he had built across those earlier rooms.

Where They Are Now

Since 2014, the cooking attached to Alexandre Dionisio has been centered at La Villa in the Sky in Brussels, Belgium. That position keeps him tied to the city that shaped him, and it places his work in a restaurant where continuity matters as much as movement. The result is a profile built less on relocation than on accumulation, with Brussels remaining the constant reference point.

Signature

Rubia Gallega beef tartare is one of the clearest signatures associated with Alexandre Dionisio. In a career shaped by progression through Brussels kitchens, the dish gives the work a fixed point: a preparation that carries his name as a recognizable marker within the broader arc of his cooking.

In Their Words “In my previous restaurant, I even designed dishes with a specific wine in mind.” “I often go with my sommelier’s choice.” The two remarks point to a kitchen that is not sealed off from the dining room. Dishes were conceived with wine in mind at his previous restaurant, and the sommelier’s choice still enters the frame, which suggests a practical working relationship between cookery and cellar. For Alexandre Dionisio, the pairing conversation appears to be part of the method, not an afterthought.

Honors

The record for Alexandre Dionisio includes MICHELIN Guide one star (2010) and MICHELIN Guide two stars (2015). Read in sequence, those honors show a measured rise rather than a sudden break: first formal recognition, then a further step in 2015. For a chef whose career has stayed within Brussels, the awards confirm how far that local progression carried.