Contact us at 850-536-6843
Chef Alessandro Di Maggio offers elegant, yet playful and modern, Italian cooking with an emphasis on native Italian artisanal produce. Having worked in some of the finest kitchens in New York, Tuscany, and Paris. This kitchen brings together its influences to create contemporary, seasonally focused, and ingredient led dishes through Chef Alessandro. The food balances luxurious indulgence with delightfully fresh simplicity. "When I cook I love to improvise, and every recipe always comes little different with a little imagination, curiosity, and lots of passion. What makes the difference is an unusual presentation or one particular ingredient to make. A refined simple dish and I believe the smallest and simple task is the foundation of any great job." -Chef Alessandro Di Maggio
Hours of Operation
Monday - Saturday for Lunch: 11:30 am 3:00 pm
Sunday for Brunch 10:00 am - 3:00 pm
Sunday - Thursday for Dinner: 5:00 pm 9:00 pm
Friday - Saturday for Dinner: 5:00 pm 10:30 pm
Chef Alessandro was born in the Southern Blue Coast of France, Nice, with Italian origins. He grew up in a big Italian family where food was already a burning passion. His Father, a French Chef from a Sicilian origin, use to tell him all the time, "Cooking is a mission to put good food in your heart, your eyes and your stomach." His Mother, a little woman with Tuscan roots, always use to sing when cooking traditional food.
After Chef Alessandro graduated from a culinary Institute in Tuscany, near Siena, he started to stage and work at age 14 all around Europe. Then, he decided to work a couple years in the Love Boat Princess Cruise line. In 1993 he had the privilege to work for several years with a very passionate, talented, mentor and friend, Chef Mario Zorzetto. He was named the Jet Set Master Chef with famous names on his resumes like Onassis, Aga Kan, and the Italian President, Sandro Pertini.
Chef Alessandro is known by his friends as the Italian Ratatouille and an unbelievable Cheese Cake creator. He considers himself very fortunate to work, to be able to create and spend most of his life doing something he really loves, the art of cooking. Cooking is a passion, and every ordinary recipe has to become special.