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Adamo Filippo Alberto

This is the story of Chef Adamo Filippo Alberto

Chef Adamo Filippo Alberto, Chef de Cuisine- La Spiga By Paper Moon

Filippo Alberto's strong interest and passion for cooking was born right there, at his home kitchen, full of aroma of ragu and fresh pasta drying on the wooden desk. The choice was done with no doubts to study at a hospitality school in Genova. This path has led him to visit many places, meet extraordinary people, discover new tastes, and learn different cultures.

His professional career began in a 5 star hotel in Belmond Portofino and to Lake Maggiore, working in big “Brigata di cucina”, where subordination and a perfectly organized working process built his professional skills and basic knowledge. Afterwards, Alberto has become Chef de partie in the Guido da Costigliole (One star Michelin restaurant) located inside a Relais Cháteau in Piemonte. This restaurant like never before made him discover Piemontese cuisine and gave him a wonderful opportunity to work as a Private Chef in Moscow city.

After 2 years, Alberto returned back to his motherland and so beloved Piemonte, this time to manage and supervise along with his family a small restaurant enoteca for the period of 5 years. The priceless experience as a result, made him learn and understand for real the restaurant business from all perspectives.

However the true will to travel and discover was always there, and the young chef took his next professional step to Bora Bora at St Regis, where he worked for another 3 years, later followed by one season working in Swiss Mountains.

In December, 2019 he had his first meeting with W Hotel and since then he proudly became a part of the beautiful W Doha Hotel, Qatar.

Adamo Filippo Alberto

I never stop challenging myself to bring the best forward in creating new dishes inspire traditions that existence has forgotten.

Adamo Filippo Alberto
Adamo Filippo Alberto Chef de Cuisine- La Spiga By Paper Moon
Adamo Filippo Alberto