In a city where new restaurants open faster than you can say al dente, L’Amo Bistró del Mare has something many don’t: a chef with soul, saltwater in his veins, and a Piedmont-born palate sharpened by some of the world’s most refined kitchens.
Executive Chef Alessandro Salvatico arrived in Dubai with one mission, to bring the Mediterranean back to its honest, elegant, deeply flavourful roots.
Raised in Italy’s Langhe region, where seasons dictate the menu and simplicity is a culinary religion, Alessandro’s journey took him through Italy, France, and Asia before landing him in Dubai’s high-energy dining arena. Each stop added something to his craft: Italy taught him respect for ingredients, France gave him precision, and Asia gifted him creativity. At L’Amo, he blends them all into plates that look effortless but are anything but.
Now, he’s steering one of Dubai’s most beloved Italian seafood restaurants into its next era of championing craftsmanship, nurturing young chefs, and making “fresh catch” more of a philosophy than a menu line.
In this interview, Chef Alessandro lets us into his world: the flavours that shaped him, the values that ground him, and the quiet confidence behind his clean, modern Mediterranean style.
Talk us through your background?
I was born in Pinerolo, in the Piedmont region of northern Italy, a place where food is deeply tied to nature, where every dish reflects the landscape, the climate, and the people who cultivate it. My culinary journey has taken me through kitchens in Italy, France, and Asia before leading me to Dubai. Each chapter of that journey shaped a part of who I am as a chef: France taught me discipline and precision, Italy instilled in me a deep respect for ingredients, and my time in Asia opened my mind to creativity, balance, and a more global perspective on flavour. Every experience along the way has reinforced one truth for me, great cooking begins with humility and evolves through curiosity.
You hail from Italy’s Langhe region, how did that upbringing shape your culinary values and style?
Growing up in Langhe means growing up surrounded by authenticity. The rhythm of the seasons, the smell of truffles, the simplicity of a perfect tajarin, these are part of your DNA. From my family and my homeland, I learned that true cuisine begins with respect: respect for the product, for the producer, and for the guest. That sense of authenticity has always guided me. My cooking style remains rooted in these traditions but is constantly evolving through curiosity and travel. I want every dish to carry the warmth of Italian soul but with a curiosity and sophistication shaped by years of working beyond Italy.
What dishes are a must-try?
The heart of L’Amo Bistro del Mare lies in its fish display, it’s where each guest can create a tailor-made experience, choosing directly from the freshest daily catch. Our signatures like Spaghetti with Ricci di Mare, Lobster Catalana, and Whole Salt-Baked Sea Bass perfectly capture what L’Amo Bistro del Mare stands for: freshness, honesty, and Mediterranean soul.
Dubai’s dining scene is highly competitive and fast-evolving. How are you adapting traditional Italian cuisine for this market while keeping authenticity?
Dubai diners are incredibly knowledgeable, cosmopolitan, curious, and expect every dining experience to have purpose. My challenge, and my joy, is to preserve the soul of Italian cuisine while translating it for a cosmopolitan audience. That means working with the best ingredients possible, many sourced directly from Italian waters, and presenting them in a way that feels luxurious yet never pretentious. I focus on transparency, letting guests see and understand what they’re eating, and on storytelling through flavour. Authenticity, for me, is not about imitation; it’s about transmitting Italian values in a way that feels modern, relevant, and deeply personal.
Many of our readers seek lifestyle inspiration beyond just food, what’s your “chef’s secret” for balancing long hours in the kitchen with personal health, or downtime?
Balance is one of the hardest things to achieve in this profession. I try to stay active, avoid over-tasting during service, and yes, resist too much of our focaccia! But the real secret lies in disconnecting when you can. The sea gives me energy and clarity; spending time near it helps me reset. I find peace in simple things, cooking at home, enjoying a quiet meal with my family, or spending time with my team outside the kitchen. For me, balance is not about escaping the kitchen, it’s about staying grounded enough to return with a clear mind and renewed passion.
What defines your style on the plate. is there a signature you’re known for?
My style is clean, elegant, and honest. I focus on the natural beauty of the ingredient, no unnecessary decoration, no confusion, just flavour in its purest form. I like to play with contrasts: raw and cooked, land and sea, acidity and sweetness. My signature, if I had to define one, is finding that perfect equilibrium between tradition and modernity, where an Italian soul meets Mediterranean finesse. It’s about creating harmony that feels effortless, even though it never is.
What’s the one rule you always follow in the kitchen – no matter where you are in the world?
“Rispetto.” Respect for the product, for the team, and for the craft itself. Everything starts there. Without respect, there’s no flavour, no consistency, and no happiness in what we do. Wherever I go, I also make it a point to find the best local market. It’s where you feel the pulse of a place, and it’s where great ideas begin.
What trends in Italian cuisine or in the UAE dining scene excite you the most right now?
I see a beautiful shift back toward authenticity, guests want to understand their food, to know where it comes from and the hands that prepared it. In Dubai, that evolution is especially exciting. The city is moving beyond spectacle and focusing more on substance. There’s a growing appreciation for craftsmanship, origin, and story, and I think that’s where the future of fine dining lies. Real luxury today is transparency and truth on the plate.
You joined L’Amo Bistró del Mare as Executive Chef in 2024, what is your vision for the restaurant?
L’Amo Bistro del Mare is already one of Dubai’s most beautiful Italian restaurants, but my vision is to make it the reference point for Mediterranean dining in the UAE. I want every guest who walks in to feel as though they’ve stepped into a piece of the Italian coast, elegant yet relaxed, refined yet genuine. Beyond the cuisine, my focus is on cultivating a strong kitchen culture, nurturing young chefs who share our philosophy of precision, respect, and heart. A restaurant’s strength lies in its people, and I believe in building a team that grows together, evolves together, and takes pride in every plate that leaves the pass. We’re also looking toward the future. With L’Amo’s recent opening in Singapore, we’re beginning to share this Mediterranean spirit with the world, bringing the same soul, craftsmanship, and refined simplicity that define our Dubai flagship to new audiences in other leading culinary cities.
What advice would you give to aspiring chefs who dream of being a chef?
Be patient. Learn the foundations before chasing creativity. Don’t rush the process, mastery takes time. Travel as much as you can; see how people live, cook, and eat. Every new culture teaches you something different about food and about yourself. But most importantly, never forget where you come from. Your roots are your identity. Technique can be learned; passion, humility, and integrity must be lived.
How would you best describe your personal style?
I would call it Italian minimalism. I believe in doing less but doing it perfectly. Whether in life or cooking, I search for balance: emotion, precision, and warmth coexisting on one plate. For me, beauty lies in simplicity, when something appears effortless yet carries immense thought behind it. That’s the kind of elegance I strive for, both in my cuisine and in the way I live.
– For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
Images: Supplied
Dining and Cooking