In 2004 he met Master Sirio Maccioni who invited him to New York at the palace hotel Le Cirque restaurant. Alfio at the age of 25 decided to stay and learn a new approach & style. For 3 years Alfio was working as sous chef under French chefs, Pierre Shaedlein & Christophe Bellanca. In 2006 Le Cirque was awarded by the New York Times.

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In 2008 Alfio was appointed Chef de Cuisine for the most luxury integrated resort in the Caribbean Hotel Casa de Campo, responsible for the new opening fine dining eatery of Le Cirque.

 

In 2009 Alfio relocated to Middle East where he met the french Chef Jean Paul Naquin, a mentor for Alfio. He accepted to work at the luxury hotel Mardan Palace where he joined a team of international chefs, under the culinary director Jean Paul. Alfio learned the high level of the hotel structure and the importance of details in the hospitality industry adapting to the cuisine of the local culture.

 

In 2010 Alfio accepted a job in Macau near Hong Kong for the world renown Galaxy Macau, Resort-Hotel-Casino with 3000 rooms and more than 50 restaurants. Alfio was responsible for the signature restaurant Terrazza Italian. In 2012 he was nominated by Asian Tatler Guide, the Best Italian Restaurant in Hong Kong – Macau.

 

In 2013 Alfio relocated back to New York City as the executive chef for respectful restaurants & working as well for high caliber celebrities as a private chef in different parts of the United States.

 

Alfio's latest venture is developing a new version of the world-renowned Osteria Del Circo opening a new location in Dallas, Texas. Chef also collaborates with the world's most luxurious cruise line Seabourn with a series of gala dinners at sea.