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From the shores of Liguria to the world of international fine dining, Chef Alessio Durante’s journey is shaped by a considered pursuit of purity and balance. Immersed from an early age in the Mediterranean way of life—defined by sea salt, extra virgin olive oil, and natural acidity—he entered the kitchen at just 14, developing his craft within some of the world’s most regarded culinary brigades.

His experience includes time with Alain Ducasse’s esteemed restaurants, from the three Michelin starred Le Louis XV – Alain Ducasse in Monaco to the two Michelin starred Morpheus in Macau, as well as Les Airelles at the Palace Hotel in Courchevel. This classical French grounding shaped a disciplined approach centred on precision, harmony, and the refined use of sauces—allowing ingredients to speak with clarity and purpose.

Following nine years leading the kitchen at the one Michelin starred Da Claudio in Italy, Chef Alessio began a new chapter in Shenzhen. Over the past two years, he has travelled extensively across China, deepening his understanding of regional terroirs and local produce. Today, his cuisine reflects a thoughtful dialogue between European culinary tradition and global influence—expressed with restraint, elegance, and a quiet sense of discovery.