"If you do what you have always done, you will get to where you have already arrived" Executive Chef Alberto Fol's favorite motto

Alberto Fol was born in Treviso, though spent his childhood between the Veneto region and the Dolomites (Italian Alps) where he developed a personal approach to local flavors and specialties from the terroir. His close sensitivity toward nature is fostered by his education, having attended one of the first Italian Ski Colleges, followed by culinary high school in Treviso.

Alberto began his working career in luxury hotels throughout Italy, including Hotel Bellevue in Cortina d'Ampezzo, Hotel Cala di Volpe in Porto Cervo (Sardinia Costa Smeralda), Hotel Gritti Palace in Venice, Palace Hotel in St. Moritz, Hotel des Bains and the Hotel Excelsior on Venice Lido, and many more. He further refined his skills by working in high end restaurants such as Il Desco (2 Michelin stars) and Lo Scudo (Michelin Guide), both located in Verona.

In 2006 Alberto took over the position of Executive Chef for The Westin Europa & Regina Venice, at Restaurant La Cusina and at La Chic..chetteria, a bacaro-style restaurant which he helped to develop, inspired after the traditional Venetian bacaro.

Alberto likes to spend his free time discovering new products and cooking techniques, witnessed by his new smoked dishes, and those served using the best of quality local products presented in innovative packaging to surprise his guests. He is an eager consumer of seasonal produce, particularly loves to discover small producers that support sustainable agriculture, and in doing so offers his guests innovative and unforgettable culinary experiences.

Alberto suggests:

- Four ways to savor fish from the Lagoon

- Casarecce pasta with chickpea cream, lobster and wild mint pesto sauce

- Milk mousse with mou caramel, biscuit and caramelized nuts with a scent of ginger

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