Immerse yourselves in the unique atmosphere of our restaurant surrounded by the arches of our ancient cloister and admire the marvellous views of Florence from the terrace.

“My story is a personal project. It is not based on techniques, but rather on emotions.”- Alessandro Cozzolino

LA LOGGIA RESTAURANT

With its 15th-century setting and refined Italian cuisine, few restaurants in the world are as romantic as La Loggia.

The picturesque arched terrace perfectly frames Florence stretching off into the distance. Dine alfresco in the sunshine or in one of the historic rooms inside. For private banquets, the Ristorante Antico and Cenacolo rooms will take your breath away.

Opening hoursLunch: 13.00 - 14:30Dinner: 19.30 - 22:30

ALESSANDRO COZZOLINO | EXECUTIVE CHEF OF THE LA LOGGIA RESTAURANT

The young and passionate Alessandro Cozzolino is the Executive Chef and heads the culinary experience of the guests at Belmond Villa San Michele. At only 29 years old, Chef Cozzolino, who is originally from Caserta and a citizen of the world, went off, full of enthusiasm, on the greatest adventure of his life.

La Loggia, the main restaurant of the hotel, offers an exciting view of the city of Florence and the emblematic Brunelleschi dome from under the stone arches of the 15th century and delights its guests with a culinary experience drawing from the traditions of historical Florence, which always was a symbol of the avant-garde. Cozzolino’s cuisine at the La Loggia Restaurant showcases techniques that have been refined and elevated through years of experience abroad. Its Tuscan nature always remains at the core but it has been interpreted and deciphered according to a very contemporary meal concept.

Alessandro Cozzolino is from a Caserta family who passed on values such as respect, love and passion. Indeed, passion and dedication are the foundations of the career of the young chef who trained among Michelin-starred chefs who have dedicated their lives to haute cuisine and who led Alessandro closer to different cultures and big dreams every day.

As he grew professionally, Alessandro allowed himself every possible experience from days in the kitchen of 2-Michelin star Chef, Nino Di Costanzo, where rigour and experimentation rule, to the ristorante Arnolfo alongside owner and chef, Gaetano Trovato, as well as a significant French experience at a 3-Michelin star restaurant with Chef Régis Marcon. Finally, his pathway was marked by one initial invigorating meeting with Belmond in 2013 where he became sous-chef of the Belmond Hotel Splendido, under the executive guidance of Corrado Cordi and, eventually, experience led him to the east to Hong Kong before he returned to Italy as head of the Belmond Villa San Michele kitchen.

The Chef arrived in Hong Kong for the first time just over 9 years ago. He was just 21 years old and was working for the great Gaetano Trovato (2 Michelin stars, ristorante Arnolfo in the province of Siena). Together, they organised gastronomic events at Hong Kong’s Grand Hyatt. This is how, 4 years later, the proposal was made.

Alessandro Cozzolino was immediately attracted to the “different” aspect while knowing that, actually, he would be that something different and that it would certainly not be easy to integrate (Hong Kong is a multi-ethnic city with a majority of French, Hong Kong, English and Swiss citizens along with many other nationalities). But he asked himself “what is important?”; he only had one reason for moving to Hong Kong: Cooking and creating an experience where, from the moment when every guest arrives in his restaurant, they exclaim “we’re in Italy!”.

After having won the 2017 Chef of the Year award, been recognised by the renowned Guida Gambero Rosso and been awarded the prestigious “tre forchette” for 3 consecutive years from 2017 onwards, Alessandro proudly returned to Italy for an exciting project. He enthusiastically describes the next step in his life: “My story is a personal project. It is not based on method but rather, on emotion.” Alessandro will offer guests of Belmond Villa San Michele a unique culinary experience from the start of the new season on 5 April 2019.

MEETING ALESSANDRO

- What have you kept in your bag of experiences after all these years alongside great Michelin-starred chefs?

I keep everything and leave nothing behind. Every single gesture, every action, every flavour, whether interesting or indifferent, is now a part of me. Some friends and colleagues have, at times, reproached me for noticing everything, too much. I never let anything slip through the cracks. After all, it is the details that make even the simplest things unique.

- How would you describe the fundamental concept of your cuisine?

FLAVOUR, undoubtedly! I believe that flavour is the essence and identity of who I am.

- Did you grow up surrounded by a passion for food?

I come from a large family and nobody was in the culinary domain but they are all foodies. There was never a lack of great dinners and quality food on the table. I was raised by my mother and my grandmother and the two of them were the first to teach me the difference between quality and quantity. Especially my grandmother who lived through the war and poverty. She knew well what it meant to go hungry. And that is a word she had forgotten and done away with. Her house was always lively. She was always cooking and her generosity towards the all whole family was limitless.

- As a child, what did you want to be when you grew up?

An army commander. I was still too naive to understand the negative sides of a war and I was fascinated by the uniforms of my grandfather who was a Navy Commander.

- Where have you come from and where do you want to go?

I come from a family who passed on values such as respect, love and passion. I come from a line of chefs who have dedicated their lives to haute cuisine. I have arrived from experiences that have shown me cultures, passions and dreams. I believe in hospitality, respect and the word home. That will be my goal for the near future: turn the Belmond Villa San Michele into a home where everyone can make a little dream come true.

- What did you feel when you knew that you would become Executive Chef of the Belmond Villa San Michele?

It felt surreal. General Manager Emanuele Manfroi wrote to me on the morning of 24 December. And well, that was my first Christmas present of 2018. It was a very special present for two reasons: firstly, because I had always wanted to return to Italy one day and, secondly, because I had wanted to come back for a good reason and Belmond Villa San Michele is an exciting project. I am certain it will fill not just me but the team and the guests with positive energy.

- If Belmond Villa San Michele were a dish, what would it be?

The famous Pâté en Croûte springs to mind. It is a medieval French dish that is still made in the original way today. In France, there are actually championships that reward those who prepare it to perfection. The Pâté en Croûte is history, it’s originality, it’s a uniqueness that, in turn, has provided and continues to provide a space for all generations to perfect their technique as they reproduce it. For me, Belmond Villa San Michele is all of this and I am proud to belong to a new generation that will seek to perfect it and bring out its uniqueness, history and originality, with passion and dedication.

- To what point have your dishes at Belmond Villa San Michele been influenced by your international experience and by its Tuscan surroundings?

They have definitely very much been influenced by their Tuscan surroundings. The food at the restaurant will be based on a Florence that has always been avant-garde. And I cannot hide that my background is marked by international experiences that influence the techniques I use in the kitchen. There will be Tuscan intuition that is expressed in a current concept that respects the great Renaissance stamp that Florence has always safeguarded with love.

- Which of your passions (outside the kitchen) do you involve when you create dishes?

Design and architecture... I am a big fan of antique and modern art. I always seek to bring my passionate vision into the kitchen and endeavour to make every aspect of each dish intriguing and original.

- Which of the dishes you created are you the most proud of?

I am proud of all my dishes because they are all the product of study and research in order to make their eater happy. I am the result of who I was and who I am now.

- We can say a dish is a Cozzolino dish when...

The ingredients have been chosen, put together and presented very carefully. Those who know me know thatwhat I offer on a gastronomic level is personal and inimitable.

- What would you cook for the woman of your heart?

A simple Pennette all’arrabbiata... just the right aphrodisiac.

- Why should the people of Florence come to La Loggia to try your cuisine? What should they expect?

You’ll enjoy your time at La Loggia. It won’t just be a restaurant but a home where you’ll feel pampered and enchanted by the splendid view over Florence. They should expect enjoyable tasty food based on a city that has always been avant-garde.

Via Doccia 4 - 50014 - Florence - ItalyT: +39 055 5678 200 - E: reservations.vsm@belmond.com

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