Grand Hyatt is known for an amazing culinary legacy
One of the finest hands in Italian cuisine and hailing from the former European Capital of Culture Genoa, Grand Hyatt Mumbai Hotel and Residences is pleased to welcome Chef Alessio Banchero. He takes the helm as Italian Chef at Mumbai’s most sought after Italian dining restaurant, Celini.
Born in a province known for its rich cultural history in art, music and cuisine, Chef Alessio completed his degree from the “Culinary Institute Nino Bergese located in Genova, Italy.
With over two decades of experience, and a treasure trove of culinary traditions, Chef Alessio aims to bring the flavors of Genoese cuisine to the world through his masterful culinary expertise. Chef’s early career has seen him work in standalone restaurants such as Zeffirino, and Ristorante Il Veliero Genova, before moving to America where Chef Alessio was appointed as Sous Chef of Zeffirino at the Venetian in Las Vegas.
In 2009, Chef Alessio, joined the Hyatt Hotels family, where he worked in the capacity of Italian Chef de Cuisine at Hyatt Regency Mumbai. Post that, Chef joined Marriott Hotels, before taking up stints in Thailand and Mauritius. Whilst with the Marriott Hotels, Chef was awarded the Times of India Best Italian Restaurant in 2014 and 2016, #1 Italian Restaurant TripAdvisor 2014-2015-2016. During Chef’s stint in Thailand, Biscotti Restaurant at the Anantara Siam Bangkok was awarded the Michelin Guide Plate for 2020 and 2021.
Following his last assignment with Le Meridien Ile Maurice, Point aux Piment, in Mauritius, Chef Alessio will now take on his next assignment as Head Chef of Grand Hyatt Mumbai’s Italian Signature restaurant Celini. He states, “It is a wonderful feeling to be back in Mumbai and India. It is with great pleasure to take up my new role as head Chef of Celini. I am excited to implement my skills and knowledge, and bring to the people of Mumbai, authentic and traditional flavours from my home country – Italy.
Explore #AlessiosAdventures with a melange of flavours that include his signature delicacies such as Agnolotti del plin, chicken filling, burrata, pesto and tomato coulis, “Fettuccine agli asparagi” asparagus cherry tomatoes and truffle, “Focaccia al formaggio” mascarpone, provolone mozzarella and Parmesan cheese. Do try, Celini’s all-time favourite wood-fired pizzas, and signature Tiramisu paired with an exhaustive list of distinctively refreshing Italian red and white wines.
Ceiling to floor windows, exude natural light onto the gold marble, giving the restaurant a glow like none other. The restaurant is complemented by multiple artefacts, one such being Yogadakshinamurti, an installation that symbolizes the movements within our bodies, the sun and the constellations, thus personifying immeasurable celestial bodies.
Editor in Chief : Mewati SItaram
