Italian seafood restaurant Azzurra has appointed Alessandro Bay as its new Executive Chef. Hailing from Genoa, Italy, Bay brings over 28 years of experience, having worked in various esteemed establishments across Italy and some of London’s top five-star hotels.
His culinary journey began in 1995 after graduating from the Nino Bergese Catering School in Genoa while serving as a cook in the military. Following some time in his hometown and in Rome, Bay relocated to London in 2000, where he worked at establishments like Sheraton Park Tower Hotel and Crowne Plaza London City Hotel.
Bay later became the head chef at the highly regarded Italian restaurant Locanda Locatelli, spending over a decade alongside owner Giorgio Locatelli. His dedication contributed to the restaurant earning a Michelin star in 2003, which it has maintained ever since.
Now leading Azzurra, Bay and his team are dedicated to presenting authentic Italian cuisine made with the freshest boat-to-table seafood, emphasizing seasonal ingredients. Staying true to his roots, Bay will develop new menus featuring chef specials that highlight his expertise, ranging from crudo to artisanal homemade pasta and secondi dishes.
Upon his appointment, Alessandro Bay expressed his enthusiasm: “I am proud and grateful to be starting a new chapter at Azzurra restaurant. This is the first time in over 20 years, and I’m beyond excited to be part of such a talented foodie team. My aim is to bring in my expertise as a chef to elevate the dining experience while also connecting with Azzurra’s old and new customers.”
