The fine dining The Gritti Palace, A Luxury Collection Hotel, Venice.
Alberto Fol is the new executive chef and head of all fine dining restaurant offerings at The Gritti Palace, A Luxury Collection Hotel, Venice, replacing Daniele Turco. An entry that follows the gastronomic vision of the Doge’s Club: enhancement of raw materials, focus on local cuisine, attention to sustainability.
A native of Treviso, born in 1974, Fol has made careers all over Italy, but Venice is his city of choice, where he accrues important experience, right from The Gritti Palace in the early 2000s.
In the career path, Chef Fol was first executive chef of Hotel des Bains of the Venice Lido, followed from 2008 to 2018 by the Europe & Queen and finally the Hotel Danieli, where from 2018 to the present he has served as Executive Chef, overseeing the culinary offerings at Danieli Terrace Restaurant, the lounge bar, events and room service, always with attention to detail.
Explains the chef, “My gastronomic vision is rooted in the rich and complex culinary tradition of the area, made up not only of sea and lagoon, but also of mountains (ed. note: influence from his parents, who come from the central Dolomites): an example of this are my scallops alla cacciatora, which unite the many souls of the Veneto in one dish. I work with the great raw material that the region offers me, trying to enhance ingredients that are sometimes little used, such as high-altitude herbs. I am a lover of the classics, and my proposals cannot be without the fresh catch of the day, with cooking to finish at the table, or an excellent Chateaubriand.”
The link with first fruits and “local” products is the point of contact and continuity for The Gritti Palace’s cuisine between what was done by Chef Turco and now by Fol, explains Paolo Lorenzoni, general manager of The Gritti Palace: “Chef Fol shares our same vision of catering, capable of satisfying the palates of a variety of clientele, from gourmands to novices, with the same quality and attention. The dining experience that Club del Doge now promotes has made the restaurant a must-visit address when coming to Venice. Thanks to the flavors of Venetian and local cuisine, always keeping sustainability and enhancement of local and seasonal raw materials as objectives, which become even more central in the construction of our menus. We are confident that Alberto Fol will be able to continue in the wake left by Daniele, bringing new energy and vision to our kitchens”.
