People · 04

Alessandro Pinton.

Born in Padua in 1998. His first kitchens at Le Calandre with Massimiliano Alajmo, then the lesson of Gualtiero Marchesi and six years at Il Luogo di Aimo e Nadia. Since January 2025 he leads the Horto brigade.

“Milan is farmland dressed up as a city. Horto remembers that, every day.”

Alessandro leads the Horto brigade with a care for the fundamentals: long broths, gentle cooking, seasonal ferments. His cooking is clean and exact, with a decided taste for bitterness and acidity.

Beside him, Manuele Garello, born in 2000, sous chef. Trained between Enrico Crippa’s Piazza Duomo and Niederkofler’s St. Hubertus, he brings the same eye for detail to the pass. Two different paths, one brigade.

Resident Chef · Horto Milano
Michelin Star · Horto
Green Star · Horto