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Head Chef Alessandro Martinelli’s Creative Cuisine Born and raised in Alta Valtellina, a beautiful valley in northern Italy, Chef Alessandro developed a passion for cooking at an early age. His cooking philosophy is to always use fresh and natural ingredients. In order to present the genuine features of the food, he is keen to try some contemporary and creative cooking methods. Chef Alessandro has 15 years of culinary experience. Starting at “Grissini” in London, he moved on to join one of the most famous Italian restaurants in Madrid. In December 2007, Chef Alessandro joined Hyatt International as chef de cuisine at The Grill, Park Hyatt Azerbaijan. In March 2011, Chef Alessandro moved on to Guangzhou – now one of the largest oriental gastronomy capitals. All this experience has helped him develop a better understanding of good food and how to cook it. Now at Hyatt Regency Phuket Resort, Chef Alessandro brings the key flavours of appetising, fresh and authentic Italian, international cuisine.

Opposite Page: Daytime and nighttime views of The Sunset Grill. Simple but delicious salads: Beetroot, Tomato, Feta Cheese. Tomato Basil Salad. This page: Chef Alessandro. Grilled Mediterranean Vegetables, Olive Tapenade. Surf and Turf: Grilled Tiger Prawns, Australian Beef Tenderloin.

VIVA Bangkok Issue 63  

Your Fortnightly What's On Guide to Bangkok Thailand

VIVA Bangkok Issue 63  

Your Fortnightly What's On Guide to Bangkok Thailand

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