Born in the northern Italian region of Verona, Alberto Marcolongo fell in love with hospitality and cooking at an early age, inspired by times spent in the kitchen with his mother and grandmother.
His passion led him to study at Istituto di Istruzione Superiore Jacopoda Montagnana, followed by numerous positions at celebrated restaurants around the globe. After working at the renowned Ristorante D’O of Chef Davide Oldani near Milan, Alberto brought his talents to Hotel de Paris Monte Carlo in 2011where he worked with Executive Chef Franck Cerutti, one of Ducasse’s closest collaborators. Cerutti suggested Alberto go to Paris and work at the Alain Ducasse au Plaza Athénée. Alberto continued to hone his craft across London, Singapore, and Italy before beginning his Benoit New York journey as Executive Sous Chef in 2019.
When personal matters brought Alberto back to Europe, he stayed in the Ducasse Paris group with stints at Ducasse sur Seine and Cucina Mutualité. But Alberto felt a pull back to New York and to Benoit, so when the opportunity arose in 2022 to lead the culinary team at the restaurant that sparked his love for the city, he eagerly accepted. Now as Executive Chef at Benoit, Alberto upholds chef Ducasse’s vision of delectable French cuisine that blends beloved classics with modern inspiration. While cooking is both a profession and a personal hobby for Alberto, he also enjoys biking, CrossFit and reading – cookbooks, preferably!
This is my version of the classic Spaghetti Aglio e Olio, Spaghetti with Garlic and Oil, which often includes a pinch of red chili flakes. I cook fresh chilies slowly in oil and purée them to make the sauce. Remove the seeds from the chilies if you don’t like too much heat.View This Recipe