ALESSIO PIROZZI

Restaurant: Torno Subito*, Dubai, UAE

Acclaimed Michelin-starred Chef Alessio Pirozzi has been appointed as the new Chef De Cuisine at Torno Subito Dubai, W Dubai – The Palm’s popular Italian dining destination.

Pirozzi brings a wealth of experience to Torno Subito Dubai, having worked at some of Italy’s greatest fine-dining establishments, including Hotel Mirage in Cortina d’Ampezzo, Hotel Rosa Alpina, and It-Ibiza. He also gained invaluable experience at Mio, the Italian restaurant at the Four Seasons in Beijing, where he helped the restaurant obtain its first Michelin star in 2019 and maintained it for the following two years.

Commenting on his appointment, Chef Alessio Pirozzi said, “I am thrilled to join the Torno Subito team at W Dubai – The Palm. It’s an incredibly exciting time for the city and its thriving culinary scene, that has garnered a phenomenal reputation on the global stage. The team have made me feel very welcome and I am looking forward to working with this multi-national team and continue to deliver the best guest experience that Torno Subito is known for. We will continue to grow the legacy that Chef Bernardo started.”

Massimo Bottura, world-renowned chef and founder of Osteria Francescana and Torno Subito, said of the news, “I’m excited to welcome Alessio to the Torno Subito family and I am confident he will do an incredible job leading the kitchen team in Dubai. I’m even more excited to see Bernardo continue to grow together with the family, which will see him bring Torno Subito to Miami!”

Torno Subito Dubai offers guests a unique and unforgettable dining experience, showcasing the best of Italian cuisine in a stylish and contemporary setting. The restaurant’s menu features a variety of classic and modern Italian dishes, all made with the finest ingredients and prepared with meticulous attention to detail.

With the appointment of Chef Alessio Pirozzi, Torno Subito Dubai is set to continue to solidify its position as one of the leading Italian restaurants in the world.

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