Meet our Executive Pastry Chef

Executive Pastry Chef Alexandre Bonnefoi spoils our palettes with mouth-watering desserts at Strega Italiano. Hailing from Marseille, France, Chef Alex spent four years apprenticing at the renowned Patissier de Mazargue. Afterwards, he spent a significant amount of time at Patisserie Riederer in Aix-en Provence, France where he learned from acclaimed Master Pastry Chef Philippe Segond.

Chef Alex boasts an impressive résumé, including a position as the Pastry Sous Chef at the Four Seasons resort and Provence at Terre Blanche, in Tourrettes, France. He has also had the privilege of managing a talented staff of 32 renowned pastry and soufs chefs. Along with this, Bonnefoi perfectly crafted specialty desserts for upscale events, such as the Ceremony de César, often recognized as the “French Oscars.”

As one of the most highly recognized Executive Pastry Chefs, Alexandre Bonnefoi served as the Artistic Director for the desserts showcased in the remarkable cookbook, Le Cinq. During his time at George V, Bonnefoi often created menus, designed custom wedding cakes, and oversaw the creation and execution of chocolate and sugar sculptures for every holiday event.

Chef Alex prepares each dessert masterpiece with passion and flare, daily, working with only the finest and freshest ingredients.  His Signature Torta Cioccolato, house-made Spumoni and rich Ricotta Cheescake will surprise and delight.  The Tiramisu and Vanilla Crème Brulee certainly won’t disappoint. Always save room for dessert..