i. Biography
Pasquale Torrente is Executive Chef of AlCeppo in Tokyo, where his cooking arrives with the kind of clarity that feels both disciplined and deeply personal. At the center of his kitchen is a bright, unwavering idea: the flavors of the Amalfi Coast, rendered with simplicity, and carried by anchovies. There is nothing diffuse about his style. It is narrow, direct, and confident in its regional voice, as if every plate is meant to point unmistakably back to the coast that shaped it. His work is also defined by deep-frying, a technique that gives his cooking its particular texture and energy. Rather than overwhelming the ingredients, it sharpens them, adding lift and crispness to dishes that remain deliberately straightforward. The result is food that feels unforced but exacting, built on restraint and a clear respect for what does not need embellishment. In that balance of technique and minimalism, Torrente’s cooking reveals its purpose: to let familiar flavors speak with precision.
The Essentials - Role: Executive Chef. - Restaurant: AlCeppo. - City: Tokyo. - Specialty: deep-frying. - Craft: simple Amalfi Coast flavours, with anchovies.
Signature
Among Pasquale’s signature dishes is spaghetti with “Colatura di Alici. It is a dish that captures the essence of his kitchen in one focused expression: simple, coastal, and the unmistakable depth of anchovy. In that single plate, the contours of his approach come into view—clean lines, direct flavor, and a devotion to the region’s culinary vocabulary. The name itself suggests a concentrated intensity, and the dish reflects that sense of distilled character, offering a taste that is at once modest in presentation and emphatic in identity.
Profile updated August 2026
FAQ
Asked of Pasquale
What is Pasquale Torrente's current role?
As of 2026, Pasquale Torrente is Executive Chef.
What is Pasquale Torrente known for?
Deep-frying.
