Born in 1990, Alberto Quadrio hails from Gattinara in the Piedmont region.
He began his culinary career at Il Marchesino under the legendary Gualtiero Marchesi in Milan and quickly built an impressive résumé. His journey includes time at Joia with Pietro Leemann, Asola with Matteo Torretta, Capri Palace, Hishinuma and Narisawa in Tokyo, Disfrutar in Barcelona, and Geranium in Copenhagen—where he was part of the kitchen team when the restaurant earned its third Michelin star. He also gained invaluable experience at Alain Ducasse’s Plaza Athénée in Paris.
Over a decade, Quadrio honed his craft across prestigious kitchens. He spent a year at CAST to deepen his expertise in pastry and bread-making, training as a R.O.P.A. apprentice.
In 2021, Quadrio returned home to lead Cucine Nervi, a culinary project set in a renowned vineyard estate in northern Piedmont, supporting the Cantine Nervi brand.
With precise plating, solid foundations, and a deep respect for the beauty of simple things, since the end of 2022, he has brought these values to his new venture: the restaurant 10_11 at the Portrait Milano—part of the Lungarno Collection—housed in a magnificent former archbishop’s seminary in the heart of Milan. He quickly made headlines with a dish that became his signature: Pasta in Bianco. The pasta is cooked in a broth made from 36-month-aged Parmigiano Reggiano and finished at the table with delicate shavings of the cheese’s rind.
This was the final stop before his arrival in Franciacorta at L’Albereta Relais & Châteaux, taking the helm in the very kitchen once led by Gualtiero Marchesi.
Alberto Quadrio is part of the teaching staff at CAST, where he teaches on the Advanced Program Culinary Arts Course, bringing his experience and expertise to future professionals in the sector.