Experiencia y cualificación del jefe de cocina
Alberto Fol was born not far from Venice in the city of Treviso. Spending time in the Italian Alps region of the Dolomites as a child, Alberto developed a fascination for Mother Nature early on. Exploring the bounty and wonders, smells and tastes each season offered Alberto was a student of nature before he became a chef in the kitchen.
This sensitivity for nature and need to explore was fostered during his later years at ski college. Upon graduating he returned to his roots in Treviso to materialize his true passion and enrolled at culinary school name.
Chef Fol's journey to The Westin Europa & Regina happened quite naturally as his career boasts a number of Italy's luxury hotels: Hotel Bellevue, Cortina d'Ampezzo; Hotel Cala di Volpe, Sardinia; Palace Hotel, St. Moritz; Hotel des Bains and Hotel Excelsior, Venice Lido. In the midst of his luxury hotel career, Chef Fol spent time in Verona to hone his restaurant skills while cooking at Il Desco (2 Michelin stars) and Lo Scudo (Michelin Guide).
At work at Restaurant La Cusina and at home in his own kitchen Chef Fol always considers the importance of supporting small producers who follow sustainable agricultural practices. Discovering produce or product specific to a certain region is something Chef Fol enjoys most.