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Italian seafood restaurant, Azzurra, has appointed Alessandro Bay as its new Executive Chef. From Genoa, Italy, Bay has more than 28 years’ experience, from working across Italy to some of London’s best five-star hotels.
His journey in hospitality started in 1995, when he graduated from the Nino Bergese Catering School of Genoa while working as a cook during his military service.
After spending a few years working in his hometown Genoa and then Rome, Bay moved permanently to London in 2000, where he worked for the likes of Sheraton Park Tower Hotel and the Crowne Plaza London City Hotel.
Bay then made his way to head chef at the acclaimed Italian restaurant Locanda Locatelli, where he spent over 10 years working side by side with owner Giorgio Locatelli. During his time at the restaurant, Alessandro Bay’s hard work helped Locanda Locatelli gain a Michelin star in 2003, which has been retained ever since.
Now at the helm of Azzurra, Bay and his team are focused on delivering authentic Italian cuisine using the freshest available boat-to-table seafood with an Italian obsession for using seasonal produce.
Staying true to his heritage, Bay will oversee the creation of the new menus, including a selection of chef specials at the restaurant, where he will showcase his skills from crudo to artisanal homemade pasta and secondi.
On his appointment, Alessandro Bay commented: “I am proud and grateful to be starting a new chapter at Azzurra restaurant. This is the first time in over 20 years, so I’m beyond excited to be part of such a talented foodie team. My aim is to bring in my expertise as a chef to elevate the dining experience whilst also creating a connection with Azzurra’s old and new customers.”