Alessandro Borghese describes a positive and forward-thinking workplace: employee benefits, starting salaries up to $1,700, and fairly compensated interns.
The news
Spotlights, television studios, famous guests juggling between stovetops and frying pans, but in reality, the professional and personal life of Alessandro Borghese is rooted in practicality and deep respect for the values and people around him. This was revealed in a recent interview with Corriere della Sera, where the chef, born in San Francisco, raised in Rome, and now a naturalized Milanese, opens up about his journey. Looking back on his early days in the kitchen, Borghese admits that the start of his career was far from easy: "It was tough, especially when people found out my mother was an actress. I didn’t mention it, but of course, it would come out. And then people would say, 'He's Barbara Bouchet’s son; what's he doing here? Why is he messing around with potatoes and artichokes if he was born rich?' But I wasn't born rich. When you're labeled, you can only make a name for yourself through your actions."
He was just 17 when he started traveling the world to chase his passion for food, and since then, he hasn't shied away from any challenge—even experiencing a shipwreck off the coast of Somalia on the Achille Lauro in 1994, where he was aboard as a junior crew member. The energy, charisma, and ability to connect with people are what have made Alessandro Borghese who he is today: chef, entrepreneur, and cooking show pioneer. Despite his popularity and the recognition he's earned over the years, Chef Borghese never forgets the principles that have made him so beloved by the public and, especially, by his diners. Grateful for his success and aware of the hard work required to achieve it, he always looks out for his staff and has a very clear vision of how the hospitality industry should operate.
Regarding the challenge of finding qualified staff, he comments: “I try to get candidates to say yes by offering not only a contract with a 13th and 14th-month salary but also benefits and corporate welfare: meals at the restaurant, subsidized medical expenses, consultants to help find housing, and an in-house lawyer for paperwork. I think I can say my employees are happy, but we're always on the lookout for more staff... The currency of exchange today is time: my generation made work a mission—it didn't matter if you worked 5 hours or 15 because we had a goal. Now, people are seeking more freedom, and I can't blame them. However, this job is demanding: you work when others are having fun, during holidays, and—yes—on weekends. If I don't bring in enough revenue, how can I keep the business running? Of course, the hours have been reduced even at my venue: double shifts are only on Saturdays and Sundays (previously every day), we close on Wednesdays, and the other days we only do dinner service. I notice a lot of turnover among the younger staff—they get tired of a job quickly, and it's easy to give up.
Back in my day, you didn't leave a job before at least a year, once you had picked up and learned a lot. The restaurant industry is plagued by under-the-table work and empty promises. Many say: come work, build your resume, but in the meantime, you don't get paid. It's fundamentally unfair.” That's why even for those who join him without any experience, Borghese offers a net salary of $1,300, which can go up to 1,700 with extra work (an hour of cleaning, diners who stay longer). Interns? He pays them, even though—he's willing to bet—in high-end dining establishments with "massive" kitchen crews, it's increasingly rare.
As a savvy and outstanding communicator, Chef Borghese also points out how the world of social media is often mismanaged and can turn into a genuine media circus where hate and envy are almost like a profession. Given his career and solid values, when asked about his relationship with haters, he says: “I give heart emojis even to the worst haters because, at almost 50, I think I know my worth and how far I've come. I'm more worried about an unsatisfied customer in the dining room. I know what I've accomplished, so I don't get rattled."
