Alberto Gozzi was born at Ghemme (Novara) in 1939. His career developed in France, Germany, UK and Switzerland, and he has developed extensive experience in all fields of the hotel business. Alberto Gozzi is passionately interested in the culture and art of hospitality and has been involved in numerous Alessi table and kitchen projects. He also coordinated the research that led to the creation of the “La Cintura di Orione” and with Alberto Alessi was co-author of the book of the same name: “La Cintura di Orione”- Longanesi & C. - History, technique and use of metal cooking recipients for haute cuisine. He also created the 49 recipes for Aldo Rossi’s “La Cubica”. He divides his time between research, teaching at the “E. Maggia” training college and at Stresa’s “Hospes” tourism and hotel studies centre, as well as being a catering consultant (Costa Crociere, Autogrill, others). He is a lecturer at the specialization courses for teachers for hotel management schools organised by the Ministry of Education, a tutor for the John White Corse Training Center I.B.A., honorary member of A.I.B.E.S.[Italian association of bartenders and supporters], founder member and president of ASS.I.D.A.R. Apart from cooking, where his excellence is proven, he is a lover of classical music, jogging and cycling. Since 1993 he has been working at Rome’s Quirinal Palace as Superintendent of its table and kitchen sectors: he was originally sought by the then-President of the Italian Republic, Oscar Luigi Scalfaro, and his appointment was reconfirmed by the new President, Carlo Azeglio Ciampi.
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