Alexander Robles

Born in 1988, Alexander Robles is the executive chef of Azotea. Born in Peruvian Cusco, near the imposing Machu Picchu, he grew up with his grandparents, owners of two restaurants of which they are still managers. At the age of 14 he began to work his way up between the dining room and the kitchen of the two restaurants, one authentic, the other fine dining. His father, who was already working in Italy, invited him to join him to focus on his greatest passion: cooking. He arrived here in 2006, at the age of 17. He attended the hotel management school between Carignano and Turin and, in the meantime, broadened his knowledge with the sweet and almost three-year interlude with the master Marco Avidano in Chieri and with weekends at the Del Cambio restaurant under the guidance of chef Riccardo Ferrero. He returned to Peru, where he managed to collect prestigious experience with the most important chef in the country, Gastón Acurio. The train of life takes him to Mexico for just one year, a country he falls in love with, before returning to Italy. The time has come for Alexander to take a further leap in maturity. His importance in the brigade grows when, from Villa Tiboldi in Cuneo, at the end of the last 3 years, he takes on the role of sous-chef under the orders of Andrea Ferrucci and under the consultancy of Davide Palluda, 1* Michelin. He moves to L'Escale in France, a restaurant that gives him a lot on a professional level, before receiving his first job offer as a chef: in Saudi Arabia, to take the reins of an Italian cuisine restaurant. In just three years he gets the feedback that he and the owners expected from the brand and goes further, with the opening of another restaurant, haute cuisine, and a pastry shop. Recognition also arrives from the Italian Embassy and, for him, the time has come to return to Italy. In 2019 he embarked on an adventure as a chef at the Carlina Restaurant, at the NH hotel in Turin, where he would remain until January 2022. For Alexander it was time for new beginnings and stimuli in an equally new context. It was that of Azotea, a Nikkei restaurant-cocktail bar that had opened in the Piedmont capital a year and a half earlier.