About Alfio Longo

Born to an Italian family in the Northern town of Bielefeld in Germany, Chef Alfio was raised in the small town of Pistoia near Florence and spent his childhood summers in Southern Italy. He drew inspiration for gastronomy at a very young age while traveling extensively throughout Europe with his family, experiencing different flavors and culinary styles.

Chef Alfio studied at the esteemed F. Martini Culinary & Hotel Management & Tourism Institute in Montecatini Terme, Tuscany. After graduating in 1998, Chef Alfio conducted stages at various Michelin starred restaurants including Enoteca Pinchiorri in Florence, Da Romano in Viagreggio, and La Pineta in Bibbona.

Chef Alfio longoIn 2003, while working as a sous chef at Uno Piu Ristorante in Montecatini under chef and restaurant-owner Renzo Benedetti, Chef Alfio prepared many meals for Sirio Maccioni and his family during their summer visits to their hometown. They were so impressed with his culinary talents they invited him to join their renowned restaurant group. In 2004, he arrived in New York City to stage at Le Cirque 2000 at the Palace Hotel under executive chef Pierre Schaedelin. Shortly thereafter in 2006, he was hired to be the sous chef at Circo New York in 2006 under executive chef Benny Bartolotta where he learned to cook many of Egidiana Maccioni’s signature Tuscan dishes. During this period, he continued to train at various Maccioni Group restaurants including Le Cirque New York under executive chef Christophe Bellanca, Osteria Del Circo at Bellagio Resorts in Las Vegas and Le Cirque in Mexico City. In 2008, Chef Alfio was appointed chef de cuisine of The Beach Club by Le Cirque at the luxury Four Diamond Casa de Campo Resort in La Romana, Dominican Republic, where he oversaw the opening of the restaurant.

10394574_10205655178122527_8786482269456367888_nChef Alfio continued to pursue his passion for travel and culture while working as a private chef for an influential family, which took him to different parts of the world. In 2010, he moved to Antalya, Turkey to work under the tutelage of world- famous French Chef Jean-Paul Naquin at the Five-star Luxury Mardan Palace Hotel. As chef de cuisine for their Italian Restaurant, La Cucina, he learned how to create innovative Italian menus with a local flavor. Later that year, he was hired as chef de cuisine for the newly opened Tuscan Signature Restaurant, Terrazza, at Galaxy Entertainment Macau which won “Best Italian Restaurant 2012 Hong Kong-Macau” by Asia Tatler Dining Guide. While working under the leadership of the culinary director and chef Richard Stuart, he learned how to lead a brigade, build an effective team, organize a kitchen, write effective menus, and learn the international aspects of the hospitality business.

20131001-pesto-SamiraBouaou-6505-646x450Chef Alfio’s culinary philosophy is simple: to maintain the delicious natural flavors of the best ingredients, while showcasing beautiful preparations of time-honored Italian recipes. Having worked in different continents with multicultural culinary teams, he understands and appreciates the diverse palates of global diners.In 2013 Chef Alfio has been appointed  As Executive Chef of Circo New York, Alfio Longo will continue to create high-quality, delicious, traditional Tuscan fare inspired by Egidiana Maccioni, while showcasing contemporary and seasonal Italian dishes that reflect his mind, passion, global perspectives and culinary talents. In September 2013, Chef Alfio won the Pesto Championships in NYC, which advanced him to the Genoa Pesto World Championships in March, 2014.

In 2015 Chef Alfio Longo started exclusively crafting VIP Private Dinner Events to became Private Chef of rich and famous

In his spare time, Chef Alfio enjoys walking through Central Park, exploring new neighborhoods, and cooking for his friends. He loves drinking red vino with great Company, Chef Alfio lives in New York City.