A culinary prodigy, at fifteen Alberto won a prize representing Italy in a French culinary competition restricted to one representative – most competitors 25 or older – from all the schools in Europe.
Alberto received his Diploma Alberghiero di Cucina before beginning his culinary career in Italy.
In 1997, Alberto brought his international culinary skills and expertise to the United States, joining the renowned Chef Roberto Donna at the Galileo Ristorante in Washington, DC.
Alberto was instrumental in opening Laboratorio del Galileo, Cesco and il Radicchio restaurants.
In 2001, Alberto relocated to Florida to serve as executive chef of the renowned Sale e Pepe restaurant at the Marco Beach Ocean Resort on Marco Island, where he reigned for nine years.
During his tenure at Sale e Pepe, the restaurant achieved the AAA Four Diamond Award for five consecutive years, named one of the top 500 Places to Dine by FloridaTrend magazine, and given the prestigious Zagat Rating of “Very Good to Excellent”.
He was also invited to cook at the honorable James Beard Institute in New York in 2006.
With Alberto’s on Fifth, Chef Alberto plans to continue his culinary journey thrugh fine dining with dishes of bold authentic flavors inspired by his Piedmontese heritage of French-influenced Italian cuisine.