Alessandro Boglione

Chef Alessandro Boglione is a classically-trained chef who defines his cuisine as contemporary Mediterranean – a cuisine based on a simple cooking process. He doesn’t use butter, only “excellent” Extra Virgin Olive Oil, which he claims enhances the intrinsic flavors of his dishes.

boglione_alessandro“I like to respect the natural flavors of the ingredients. To do so, I use the best products I can find in the market and then gently combine them. This is the essence of my cooking philosophy.”

Chef Boglione is Italian—born in 1972 in Bra, Piemonte, where his father owns one of the best pastries shops in the city. His love of cooking and baking started there.

When he graduated High School, he worked kitchens as he attended culinary school, spending his summer months between 1987 to 1991 as “Commis de Cuisine” in several luxury hotels, including Hotel Parigi in Bordighera, Hotel Touring Palace in Torino and the Crystal Hotel in St. Moritz).

After he received his diploma in 1995 from the Hotel Administration and Culinary Art in Mondovi (Cuneo), Piemonte, he sought out places that represented the “Alta Cucina” of Italy and Europe: Vissani **, Miramonti L’Altro **, Antica Osteria Del Ponte ***, El Bulli *** and a score of others, including two stints at his family’s pastry shop, during which the shop was awarded the Italian best bar from the “Gambero Rosso” guide.

Today, Chef Boglione is happy running his beautiful ristorante al Castello inside a Historic Treasure, the Castello di Grinzane di Cavour, as his brother runs the family pastry shop in Bra. He “adores” dogs, good food and sparkling wines (Champagnes and Franciacorta), and enjoys traveling.

“I consider myself a lucky person!”