Renowned Chef Alberto Melagrana has experience working in restaurants and hotels around the world. He has worked at Hotel Riereralp in Switzerland, Hotel Piccadilly in London, Hotels La Perouse, Lucas Carton, and Bristol in Paris, and many others.

Chef Melagrana was the executive chef at the golf club Chateau de Preish in France and the restaurant Furlo al Passo, in Italy, and has managed ice cream and coffee shops in Pesaro. He is a professional sommelier and the vice president of the Restauranteur’s Association in both Pesaro and Urbino.

Notably, Chef Melagrana’s career has also involved:

• Being the logistical head of six restaurants at the Region of Marche’s Vinitaly 2005 stand.
• Teaching professional cooking lessons featuring truffles.
• Organizing fairs promoting touristic products from Marche in Köln, Vienna, Monaco di Baviera, Polonia, Roma, and Parma.
• Teaching cooking classes for foreign chefs in Bruxelles and local chefs in Pesaro and Senigallia.
• Teaching about technical hotel activities at the Professional Institute of Hotel Management “A. Celli” in Piobbico.
• Banquet and gastronomic consulanting for a variety of hotels, restaurants, and film festivals.
• Member of the Association Cuochi di Marca in the region of Marche.
• Proficient in writing, speaking and reading English.

Contact Info :

Alberto Melagrana
Via Flaminia 66
61041 Passo del Furlo (PU)
Tel. 0721 700096 
Cell. 335 73 75 114
Date of Birth:  October 16, 1953
email: info@anticofurlo.it