Alessandro Circiello

He is a great expert of healthy cuisine and eating and he has always been committed in several campaigns and initiatives aimed to supporting and promoting the awareness of healthy food.

As opinion leader and nutrition expert, he believes that “the future of cooking is connected to the study of strategical effects of food on the human body”. As representative for the concept of “Cook as a health promoter”, Alessandro Circiello is a frequent guest in several television programs broadcasted by the most important Italian channels such as Rai, Media set and Sky.

After completing his catering studies, he started his career in various luxury hotels located in Rome, to finally arrive at “Lord Byron Hotel” (One Michelin star). After this experience, he decided to pursue his studies at the Institute of culinary arts “Etoile” in Venice, where he worked as an intern for the most recognized Italian cooking Masters.

In the light of these experiences, he spent one season working as “sous chef” at the Restaurant “La Coquille” in Luxembourg (one Michelin star) and then he moved to the Restaurant “Au Crocodile “in Strasbourg (three Michelin stars).

Later, in the double role of Chef and Owner, he opened the restaurant “Tagliacozzo”, in L’Aquila province. During the first year of opening, the restaurant were listed in both Michelin Guide and Gambero Rosso Guide. Hereafter he inaugurated the Restaurant “Santa Lucia”, located near Navona square in Rome.

For some years, He has worked as Executive Chef for the “Boscolo Grand Hotel Palace” in Veneto Street, where he later opened the hotel restaurant “Terrazza Cadorin”. In the same period, he has also been the culinary consultant of the “Grand Hotel Plaza” in Rome and a cooking teacher in many Schools of hotel management and catering, as well as in several private cooking schools in the province of Rome. As Executive Chef, he edited the culinary line of Boscolo Luxury Hotel Exedra in Rome. He has also been gastronomic consultant for several companies and testimonial in events as “Ristora in Roma” and “Premio della Cucina Italiana per Roma Capitale”.

He also worked as testimonial and organizer of the gastronomic line of the event “Roma si mette in Luce, il Natale di Roma Capitale “, during the event he reproduced the recipes of the Italian Renaissance genius Leonardo da Vinci, contained in the cooking treaty “Code Romanoff”. He took part at the Sustainable Development Education week promoted by the UNESCO.

He wrote a cookbook “Assapora la vita”, supporting the campaign promoted by associations and members of the Ministry of Health to help women affected by cancer. He collaborated in events in order to promote the healthy eating in hospitals “Fatebenefratelli” and “Bambino Gesù”.

He is the creator of the brand ” la salute vien mangiando ®” with which he realized several initiatives, events, and healthy cooking courses. He works in collaboration with the Ministry of the Environment for the enhancement of food and biodiversity and he wrote a recipes book for the Ministry related to Italian national parks. He has been a member of the Committee on Food Safety and Nutrition for the Ministry of Health.  He produced numerous cookbooks and presented several events such as the “Tre giorni della salute”.

He is a member of the international food commitee ITQI in Bruxelles; Gualtiero Marchesi have introduced him to the leadership of Euro Toques Italy, European Community of Chefs where he still is Vice President. He has been appointed as the President of the” Italian Chef Federation (F.I.C.)” of Lazio .  Media and Public Affairs and  Board Member Federation Italian Chef  . He works as a professor for the Master of Restaurant Management at the LUISS Business School University. He was director of the monthly newspaper “Vivere Light” and in Christmas 2013 he realized, for the Ministry of Health, the recipes of the little book on food security “E’ Natale buona salute a tutti “. Ambassador of “Italian Taste” Living at the Italian initiative of the Ministry of Foreign Affairs for the promotion of Italian cuisine in the world.

Awards: In 2010, he received the “Solidus” award for Best Chef of the Year. This is the award of the “Forum delle Associazioni dei professionisti dell’ospitalità Italiana” (Italian hospitality experts associations Forum), recognized by the Ministry of Turism. In 2012, he received the “Green Economy” award “by the UniVerde foundation. He also received a Honoris Causa Degree in Food Science. In 2013, he won two Awards named “Stelle del sud” and “Simposio del Gusto 2013”, the last one was obtained in Casta Diva Resort, Como Lake. In 2014, he received, in Siena, the international award “Caterina dei Medici”.

Books: He wrote several books related to healthy eating: “La salute vien mangiando” published by Rai Eri; “Tutti a tavola la salute è servita” published by Rai Eri – Kowalski (Feltrinelli); “Essenze di Felicità ” from an ancient script of the eighteenth century, discovered by Antonella Martinelli and published by Rai Eri “; Dieta Intermittente, ricette per la salute metabolica ” with Professor Fabio Piccini and  “Ricette per Ragazzi” and ” Ricette a Colori ” his new book of recipes for kids, just published by Rai Eri.

Television Experiences: he began his TV career as a culinary consultant and Chef for the Sky program “Alice Channel”, for this program, he registered more than hundred episodes inaugurating the programs “Casa Alice” and “Occhio al prodotto”. He realized culinary scenes of the film “I Delitti del Cuoco”, starring Bud Spencer. Immediately after he became the chef of the program “Vivere Meglio” on Rai 4, he has also been a guest on CNN International Channel as an expert in Italian cuisine; he worked for five years as Chef of the program “Mattina in famiglia” on Rai2. He has created a format on cooking and safe nutrition for “Rai Sat Salute” on Channel 484 of Sky. He is a permanent guest on “Costume e società” on Rai2 News; on cooking section of “Porta a Porta”, Rai 1. He also started the section “Dieta come terapia” into the program “I fatti vostri” on air from Monday to Friday on Rai2, as well as a section into the “Tg2 Insieme”. He is also guest several Radio Programs, such as Radio1, RDS and Radio24.

Currently, From February 2014, on Rai Gulp he offers recipes and nutrition tips on healthy eating for young people, on the program #RicettexRagazzi. He is also guest of “Mattina in Famiglia” and” Domenica In” on Rai 1. On Rai Gulp he also takes part at the new program “Ricette a colori”, created by Rai Expo, and as “Ambassador Chef of Rai Expo” he is part of “Tavoli Tematici di Milano Expo2015”. Program on La7 at the “Di Martedi” program pills on what is hidden behind what we eat. Has a space on TV Tg2 Lavori in Corso

Currently on Saturday on the program the Rai1 “Buongiorno Benessere” program where he produces recipes aimed at the principles of nutraceuticals , healthy eating. Has a daily column every day at the Tg2 in the morning. In Celebrity Chef of the Restaurant Luiss University and advisor Luiss. Testimonial Unicef . Advisor to the Esposizioni restaurant, inside the exhibit museum in Rome.