ALESSANDRO SPINELLO BIOGRAPHY Executive Pizzaiolo Chef Alex Spinello, known by his students as “Alessandro”, is a language and food lecturer, a charcutier and a certified Master Pizzaiolo. Born in the town of Piove di Sacco, 30 minutes from Venice, since 1446 his family has been part of a feudal system, lending farm to produce merlot wine and raise pigs for salumi, salted-cured meats following secret recepies passed from father to son. As the northern part of Italy became more industrialized during the late 1800s, the Spinello family sold the majority of the farming properties and the two wars did the rest. The craft of cheese making such as mozzarella and ricotta was another family activity of the Spinello but never became commercialized. Alessandro attended the University’ degli Studi di Padova, famous college for having Galileo’s desk from his teaching days before the inquisition exiled him. This mentality and corrupted system is still heavy upon in the lives of the Italians and Spinello thrived for living in a country where merits prevail over nepotism. This desire drove him to move to America in 2006. The passion for Italian cuisine lead him to his first job as a line cook at an Italian restaurant in the North End of Boston. Due to social pressure he went to S.U.N.Y. College at Geneseo and graduated in 2011 with a perfect GPA score, and obtained a job as foreclosure paralegal for a large law firm. But the passion for Italian food became stronger every day and made him day dream in his cubicle. His wish brought him back to Italy for more academic training where he studied culinary arts and hospitality at the Culinary Institute Cesare Musatti in the province of Venice. In the meantime he decided to attend a course for pizzaioli at the Accademia Pizzaioli Italiani in a facility near his home town. Next summer he will return to Italy for an advanced countinuining education on alternative flours for pizzas. IN the past few years he has been an Italian teacher and a lecturer of the Slow Food Movement for anthropology students at SUNY Brockport. Alessandro worked at local high-end restaurant Branca and 2 Vine. MY WORK ETHIC, PHILOSOPHY AND MOTIVATION An Ideal workplace is where everyone has a specific role with clear duties and responsibilities; organization of the workforce is essential in this business. There will be times to experiment and keep the passion for cooking alive. All conversations should aim to create an intellectual environment where we share culinary experiences and information with each other. Use of innovation and technology in traditional cuisine. Also be aware that every generation changes the culinary taste and food preferences. Thus adapt and change the menu based on what food is fashionable in this moment. We are artist and we need to “dare sfogo alla creativita”, vent your creativity, in other words let your creativity drive you.

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