Alexandre ALVES PEREIRA

After passing his general baccalaureate, Alexandre Alves went on to study for a BTS in Hotel and Catering Management. With his diploma in hand, he applied to a number of gourmet restaurants and was hired as a commis at Trou Gascon, before moving on to Lasserre, where he became sous-chef de partie under Christophe Moret. He went on to work at Le Bristol and then at Racines, with Alexandre Navarro. This was a particularly memorable experience, during which Alexandre Alves developed his sense of creativity and his awareness of bistronomy.

Building on this experience, Alexandre was appointed sous-chef at Lasserre for two years, working with Nicolas Le Tirrand.

Attracted by the spirit of the San Pellegrino competition, the young chef entered the competition and won the North-West Europe final with his recipe for "asparagus, sardines and ground ivy". "This dish represents my personality and my way of thinking", says the chef.

This award enabled him to approach Anne-Sophie Pic, a member of the jury, who accompanied him to the final, perfecting his techniques, creativity and preparation. This meeting was to prove decisive, as the chef, for whom he has a deep admiration in particular for her human side and her management skills, offered him the chance to take charge of the kitchens at "La Dame de Pic" in Megève, then in Singapore.

A cuisine focused on vegetables and seafood

A highly creative chef, Alexandre Alves prides himself on his resolutely plant-based and seafood cuisine: "Vegetables, herbs and seaweed are the real hallmarks of my cooking". To create his recipes, he starts with a seasonal product and tries to "always push the taste a little further", daring to combine original flavors, like these "langoustines, caviar and beurre blanc with ginger and vanilla", of which he is particularly proud.

After working for others, Alexandre's ambition is to open his own establishment, ideally in the South of France. Although he's still looking for the rare pearl, his discussions are already well underway, and the chef hopes to open his restaurant in early 2026. His plan? To assert his cuisine based on plants and seasonal produce, offering "a fine bistronomic cuisine, before gradually pushing the cursor and evolving towards a more gastronomic offering".

Key dates :

1990: born in Thiais

2015: commis at the Bristol (Paris)

2015: chef de partie then chef de cuisine at Racines (Paris)

2017: sous-chef at Lasserre (Paris)

2019: winner San Pellegrino young chef Europe Nord Ouest

2019: head chef at La Dame de Pic 1920 Four Seaons (Megève)

2023: chef at La Dame de Pic Singapore at Raffles (Singapore)

2024: executive chef at Alparena - Montvalezan