Chef Alfonso Sanna grew up in the small village of Villamar, in Sardegna, Italy, in the southern part of the island. Cooking came naturally to Alfonso, crediting his Nonna, preparing daily meals for the entire family, as his primary influence in cultivating his passion for food.
He maintains the family tradition by using fresh and local ingredients ranging from seafood, meats and seasonal vegetables. “Great meals start by carefully selecting what’s fresh.
Alfonso graduated with a culinary degree from L’lstituto Professionale Alberghiero in Arzachena, Sardegna. From there, he started getting his experience working with acclaimed Chefs, in various kitchen capacities at renowned restaurants in Sardegna, Parma, Rome, London and Paris. Travelling was also one of Alfonso’s passion which further contributed in broadening his experience, style and culinary skills. After cooking his way through Italy and Europe, Alfonso was asked came to the US, as an Executive Chef and put his unique style into creating delicious new dishes for restaurants in Washington DC, NYC, Florida and California, working in San Francisco, San Diego and Newport Beach.
Barilla, realizing Alfonso’s style, skills and passion for quality and freshness, took him to Parma, Italy, to work side by side with Academia Barilla Chefs and share their philosophy prior to hand him the responsibility of developing the first Barilla Restaurant in NYC.