Chef Francesco Alario

At 16, I began my journey as a butcher in a small village near Bologna, working for a prominent family of butchers. After two years, I took the leap to start my own business. Together with my family, we established a small chain of markets specializing in handmade products, gourmet items, fresh produce, charcuterie, and cheeses sourced from various regions across Italy.

In 2013, I enrolled at Alma, the renowned Italian culinary school, to further my knowledge of food and hospitality. Following my education, I worked in Bologna before venturing to London for two years. During my time in London, I had the invaluable opportunity to work with Michelin-starred chefs. It was an enriching experience that allowed me to grow as a chef.

Subsequently, I returned to Bologna for an internship with a Michelin-starred chef before finding myself in Saint-Tropez, where I worked at one of the region's most esteemed establishments.

Now, I'm enthusiastic about sharing my wealth of experience and creativity in the vibrant setting of Saint-Tropez, focusing solely on bringing my culinary expertise to this beautiful place.