Alain Allegretti

Alain Allegretti hails from a prominent culinary background developed in kitchens across France and the United States. His cooking style pairs cultural influences from his home city of Nice with the guidance culled from famed chefs including Jacques Maximin and Alain Ducasse. He opened Allegretti, his first restaurant, in New York City on August 11, 2008, fulfilling a lifelong dream.

Previously the Executive Chef at the New York Ritz-Carlton's highly acclaimed restaurant, Atelier, Alain was instrumental in aiding the restaurant to achieve multi-star reviews by prominent publications. Alain honed his culinary skills at several Michelin star rated restaurants including the two-star Restaurant Le Chantecler at Hotel Negresco in Nice, where Jacques Maximin served as his mentor, three-star rated Chez Chapel in Mionnay and three-star rated Restaurant Le Louis XV in Monte Carlo, under Alain Ducasse. Alain arrived on the New York restaurant scene in 2001 as Co-Executive Chef at Sirio Maccioni's Le Cirque 2000. Discovering all that New York has to offer while working in highly esteemed kitchens, Alain enjoys sharing his craft and culture with the city's most discerning palates.

Raised in the Provençe region of the South of France, surrounded by the Alps and the bountiful vegetables and livestock at his family's farm, Alain learned to tend animals and gather fresh produce at a young age. While working on the farm as a boy, he realized his calling and began to help his grandmother prepare homemade dishes such as various ragoûts; fresh pasta, sauces and prosciutto; as well as press olive oil and make wine.

"I am proud to have learned from all of the chefs I have worked with and instilled lessons from each," says Alain. "Cooking with my grandmother taught me the importance of using the best seasonal ingredients and allowing their natural flavors to shine. From Jacques Maximin, I learned to be flexible with ingredients and to respect the product. From Alain Chapel, I learned a more precise and upscale style of cooking. And from Alain Ducasse, I learned that the smallest details in the entire dining experience make the difference between a good restaurant and a great restaurant. I've taken the best of what I've learned from all of them and incorporated it into my philosophy and technique."

Alain's strong cultural and culinary background has been finely tuned by a wealth of experience in several notable kitchens. His cooking style reflects fond memories from his childhood and brings diners an authentic and refreshing experience of the French Riviera right here in New York.