i. Biography
From Sardinia to Brunico, Fabio Curreli’s work is best read as a chain of kitchens that demanded precision: Rome, Monte Carlo, then AlpiNN under *Cook the Mountain*. The thread through it is discipline. Each step sits in a room where timing, control, and service discipline matter more than noise.
The Path
Chef de partie work at La Pergola in Rome placed Fabio Curreli inside a kitchen culture built on exactness, restraint, and attention to detail. The same role at Odissey by Heinz Beck in Monte Carlo carried those demands into another fine-dining room, where pace and control would have been part of the daily standard. Taken together, those stages establish the technical base of his career: repetition, rigor, and the habits that come from working where service leaves no room for drift. From there, Curreli moved into AlpiNN and later rose to Head Chef, a position he held until 2025. That progression matters less as a headline than as a record of earned responsibility. The shift from Chef de partie to Head Chef shows a kitchen career built through consistency and trust, not shortcuts.
The Work Today
At AlpiNN in Brunico, Fabio Curreli now works as Chef de cuisine. That role places him at the center of the kitchen’s daily execution, where the point is not style for its own sake but a defined way of cooking. That way of cooking is *Cook the Mountain*. At AlpiNN, the signature menu follows the strict *Cook the Mountain* philosophy, and that framework gives Curreli’s current work its shape. The menu is the operational expression of the kitchen’s identity, and his position is measured against that standard. Seen this way, the route from Sardinia through Rome and Monte Carlo resolves in Brunico as a deliberate line toward a named philosophy. The value is in the continuity: the same discipline carried across each stop, then applied inside a kitchen with a clearly stated mandate.
Signature
Fabio's signature dishes include Potato, pumpkin and mustard terrine, Meat and vegetable soup, Mountain Ceviche with 'Trota Oro' char and herb cream, Graukäse risotto, and salt-crusted hay fillet. Taken together, they point to a kitchen working with contrast, texture, and mountain references, in line with the current framework at AlpiNN.
Acclaim
The strongest recognition in Curreli’s career is the sequence of roles itself. Chef de partie in Rome, Chef de partie in Monte Carlo, then Head Chef in Brunico: each step shows a wider scope of responsibility and a higher level of trust. In a trade context, that progression is the proof. His current standing is defined by the fit between title, place, and method. Fabio Curreli works as Chef de cuisine at AlpiNN, inside the strict *Cook the Mountain* philosophy, with a path that runs from Sardinia through two demanding urban kitchens into a mountain restaurant with a fixed culinary code.
Profile updated July 2026
FAQ
Asked of Fabio
What is Fabio Curreli's current role?
As of 2026, Fabio Curreli is Chef de cuisine.
Where did Fabio Curreli work before?
Fabio Curreli's earlier career included La Pergola, Odissey by Heinz Beck, and AlpiNN.
