Cucina, you can’t explain it, you can just savour it!

The chef, Alessandro Lucassino, is Tuscan and very attached to his region. He studied in Grosseto, the largest town in Maremma, in the south of Tuscany. Then he started to work on the Tyrrhenian coast, in Punta Ala and in Follonica (in particular at the Oasi of Mirko Martinelli). One fine day, he joined the Andana in Castiglione della Pescaia, at the time an inn of Alain Ducasse. That’s how, in 2013, he arrived as a clerk at the Jules Verne, in Paris. When he left, three years later, he became a sous chef and then joined, still as sous chef, the Relais Plaza. Then, in fall 2021, Alain Ducasse asked him to work at the Salon des Manufactures, on rue des Petits Champs, in Paris. There again, he proved his inventiveness by succeeding in creating high quality food and ice cream pairings. A talent that did not escape Alain Ducasse, who offered him the opportunity to work at Cucina from January 2023.