Lobby Meet the Chef

Executive Chef Alessandro Fontanesi 

The Peninsula Beijing is delighted to appoint Alessandro Fontanesi as the hotel’s new Executive Chef. Chef Alessandro brings more than 20 years of senior experience in the kitchens of prestigious restaurants and luxury hotels and resorts worldwide. He joined the hotel from one of the top luxury hotels in Tunis, where he has been Executive Chef since 2019.

Born in Giandeto, a small village in the Apennine mountains of Reggia Emilia, northern Italy, Chef Alessandro began his career at the age of 13 in a small local restaurant. At 17, he earned a European Diploma in Hotel and Restaurant Management at the School of Hospitality and Restaurant Services at Serramazzoni, Modena.

To hone his culinary craft after graduating, he took an apprenticeship at the world-famous La Gavroche Michelin-starred restaurant in London, working with celebrated chef Michel Roux Jr. To further advance his global gastronomic education, Chef Alessandro subsequently accepted short-term apprenticeships at acclaimed restaurants in France, Portugal, Italy and Thailand.

During his illustrious career, Chef Alessandro has been unafraid to relocate across continents to take on new challenges in unfamiliar destinations. His culinary travels have taken him to Italy, France, Switzerland, UK, Greece, Qatar, Maldives, Mauritius, Tunisia and Vietnam. Experiencing diverse food cultures, ingredients and preparation methods influences his culinary style and the exceptional dishes he prepares for guests.

Fluent in Italian, English and French, Chef Alessandro credits a lifelong passion for culture and food and a determination to continue learning and improving as the arc of his culinary philosophy.
Travelling for work and pleasure stimulates his quest to discover new culinary techniques and kindles exciting creative inspirations.

His extensive culinary background is inspired by an unyielding personal desire to explore premium local and global food sources that enhance every dish he creates. Working with chefs and restaurant teams comprising numerous nationalities has broadened his world view and enables him to communicate effectively and openly with his staff across languages and cultures.