After a formative run in Alain Ducasse’s Paris kitchens, he now leads Il Ristorante Alain Ducasse Napoli at ROMEO Tange Napoli, shaping a Mediterranean cuisine built on clarity, produce-first cooking and French technique. Under his direction, the restaurant earned 1 MICHELIN Star (MICHELIN Guide).
Born in Follonica (Tuscany) in 1991, Alessandro Lucassino develops an early, vocation-like pull toward cooking. A turning point comes when Alain Ducasse notices him and selects him for Le Jules Verne, the restaurant inside the Eiffel Tower. He joins as a commis, grows through the brigade, and remains there until 2018, reaching the position of sous-chef.
After that chapter, he moves to Relais Plaza on avenue Montaigne, continuing within the Ducasse constellation and expanding his leadership and operational skills in a luxury hospitality environment.
In autumn 2021, Ducasse asks him to take the helm of Le Salon des Manufactures in rue des Petits Champs, Paris—an address where craft, product and precision define the experience. In January 2023, he joins Cucina (Paris), still under Ducasse’s guidance, deepening his understanding of Italian-inspired flavours interpreted through a French technical framework.
In 2024, he arrives in Naples as Executive Chef of Il Ristorante Alain Ducasse Napoli, the first Alain Ducasse restaurant in Italy, set within ROMEO Tange Napoli. Here he translates the Maison’s vision with a personal voice that bridges France and Italy, spotlighting Neapolitan and Mediterranean ingredients through disciplined technique and a contemporary sense of balance. In 2025, under his leadership, the restaurant earns its first MICHELIN Star, marking a significant milestone for the project and defining a cuisine that unites deep roots with a forward-looking, product-driven approach.
