Head Chef of Ristorante Terra in Cagliari, Alessio Signorino brings a contemporary culinary language that elevates authentic, seasonal ingredients from his island, shaped by experience in prestigious Italian and international kitchens.
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Born in Cagliari, Alessio Signorino came to cooking almost by chance. After high school, he began working in a pastry shop out of necessity and discovered a natural inclination for the craft. That experience led him to a six-month course at Forte Village, where he met leading chefs such as Rocco Iannone and Peter Brunel. During a season at Beachcomber he had the opportunity to work alongside Gordon Ramsay’s brigade, absorbing techniques and approaches previously unknown to him.
His training continued at Dal Corsaro with Stefano Deidda, where he deepened a vision of haute cuisine closely tied to Sardinian territory. After a couple of years he chose to go abroad, landing in London at Wild Honey during the Olympics and immersing himself in a modern French style. Back in Italy, he spent a year and a half at Cracco-Peck, confronting the discipline and excellence of a two-MICHELIN-star kitchen. He then joined Matias Perdomo’s team at Pont de Ferr, where he explored a more open, creative vision inspired by Spain and Ferran Adrià.
After a short stage at Geranium in Copenhagen and a return to Sardinia alongside Roberto Petza, in 2015 he entered Enoteca Pinchiorri in Florence. He stayed four years, witnessing the evolution of Riccardo Monco and Alessandro Della Tommasina’s cuisine toward a younger, more contemporary language. With the latter he collaborated on developing canapés and aperitifs for events and special clients, gaining the confidence to express his own culinary identity.
Today Alessio Signorino is Head Chef of Ristorante Terra, the fine-dining venue at Palazzo Tirso in Cagliari. After years spent in renowned kitchens in Italy and abroad, he chose to return to his city to put his experience to work and build a project centered on Sardinia—its authentic ingredients, seasonal produce, and outstanding raw materials. His cuisine blends technique and creativity to convey, through a contemporary voice, the island’s gastronomic identity.
