Guiseppe Barretta

Giuseppe Barretta cultivated his passion for cooking at a young age, inspired by his family's Italian culinary heritage. Guiseppe honed his culinary skills working under some of New York's best chefs, such as Jean-Georges Vongerichten, Daniel Boulud and Terrance Brennan. At Alain Allegretti's namesake restaurant, which opened August 11, 2008, Guiseppe has taken on the role of Chef de Cuisine.

Guiseppe and Alain first began working together in 2002, when Guiseppe was given the opportunity to work at one of New York's most famous restaurants, Sirio Maccioni's Le Cirque, where Allegretti was Co-Executive Chef at the time. Alain redefined and shaped Guiseppe's cooking in a way no other chef had before, enabling him to polish his techniques and heighten his awareness of flavors and textures. After Le Cirque Guiseppe joined Allegretti at Atelier, in the Ritz-Carlton, as his Sous Chef where their collaboration continued to flourish, resulting in positive critical reviews.

From the fruits and vegetables grown with care in his father's garden to the multi-course feasts prepared in his mother's kitchen, cooking and eating well has always been a part of everyday life for Guiseppe. At age 12, he started working summers at his family's restaurant, where he learned what it meant to work in a busy kitchen, and by age 18, Guiseppe knew he wanted to pursue a full-time career as a chef.

Now, two years since their last turn together, Guiseppe rejoins Alain as Chef de Cuisine at Allegretti, where they combine great technique and the finest products to create flavorful Provençal inspired dishes.