In my courses at CAST, I share the passion that has guided my 40-year culinary journey, passing on to young chefs the knowledge I’ve gained from great masters and friends in some of the most prestigious Italian and international restaurants.
My goal is to prepare future chefs for a professional world full of opportunities and innovation—both inside and outside the kitchen.
Three key technical skills:
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Mastering preservation techniques
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Balancing menus tailored to specific needs
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Cooking with precision and efficiency
Three essential managerial skills:
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Organizing space and workflow according to the setting
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Combining high quality with zero waste
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Managing time effectively
I was born in Alzano Lombardo (Bergamo) in 1963. As a child, I was passionate about art, drawing, and sculpture—I could create whatever I imagined with my hands.
I was about to enroll in an art school when a neighbor told me about his experiences as a seasonal chef in grand hotels located in the vacation spots I had always dreamed of. I was fascinated. That’s when I decided to enroll at the Hospitality School in San Pellegrino Terme, 35 kilometers from home.
After a few summer jobs, my culinary professor brought me along to the Grand Hotel in Rimini, where I worked for three seasons. It was there that I met chef Alberico Penati, who, in 1982, after I completed my military service, introduced me to Gualtiero Marchesi—Italy’s most celebrated chef at the time. After passing the selection process, in late August 1983, I joined Marchesi’s legendary kitchen alongside Carlo Cracco and many other great colleagues.
Two years later, my international experiences began.
I joined Le Cirque in New York, the most fashionable restaurant of the time, where I learned the importance of kitchen space organization and effective team management. I then moved to Paris, working at Lucas Carton under Alain Senderens, where I specialized in what were then cutting-edge techniques: low-temperature cooking and vacuum sealing.
Upon returning to Milan, I rejoined Gualtiero Marchesi and worked alongside Davide Oldani, Enrico Crippa, and Pietro Leemann, with whom I also shared a home. Starting in 1989, I began consulting for restaurants—a practice quite unique at the time. One of my most rewarding projects was with I Picci restaurant in Reggio Emilia, where we earned the restaurant’s first Michelin star.
In 1994, I returned to Papillon, the restaurant where I had worked as a young man during my studies and where I met my wife, the daughter of the owner.
Initially, I collaborated as a consultant to redesign the space, increase capacity, and internalize operations such as bread and pastry production. It was challenging at first; I was demanding and strict with many existing team members, some of whom chose to leave. Over time, I learned to better manage people.
Since 2002, I have been the Chef-Owner, and after all these years, I still approach the kitchen with the same intensity and passion that inspired me from the very beginning.
Alberto Ghilardi 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.
My source of inspiration:
Gualtiero Marchesi, for transforming the image of the chef.
The technique I’m most passionate about:
Steaming—simple yet precise.
My relationship with food:
I haven’t eaten meat since I was young, but I love working with it and mastering its preparation and cooking.
The dishes I most enjoy preparing:
Sauces and fresh pasta.
A little-known fact about my work (that makes all the difference):
Learning to manage time helps you plan not only your own work but also that of your team.
Debunking a common myth in the industry:
Discipline and rigor in the kitchen do not exclude joy, passion, and smiles.