Alessandro Calastri currently works at the Le Bilboquet Company in New York City, NY where he will be the GM of their newest restaurant. His experience in the restaurant industry dates to 2012, when he began his apprenticeship at La Grenouille.
“At [twenty-one] years old, I got my first taste of working in the restaurant world, and I haven’t looked back since. I moved my way up to different positions across a variety of restaurants and I’ve become quite familiar with every different angle, from the dining room to the kitchen. I’ve learned a lot throughout the years, and every day I keep learning something new, which makes my work all the more exciting,” said New York, NY’s Alessandro Calastri.
Alessandro Calastri studied Culinary Techniques at the International Culinary Center in of New York City, NY, in 2013. In 2014, he returned to study Restaurant Management. He also holds a Bachelor’s degree in International Relations (Global Studies) from Providence College.
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Alessandro Calastri of New York City, NY, is a restaurant operator with years of experience and a Bachelor’s degree in International Relations (Global Studies) from Providence College. He was raised in NYC by an Italian family and, today, he specializes in traditional Italian cooking and international cuisine.
“My grandparents live in Italy, so I grew up traveling there every summer to spend time with them, and I still go back to Italy as often as I can. My paternal grandparents lived up North near Milan, and my maternal grandparents live in Rome, one of my favorite cities in the world,” said New York, NY’s Alessandro Calastri during a past interview.
Alessandro Calastri was born and raised in New York City, NY – today, he still lives and works in his hometown as a successful restaurant operator with nearly a decade of experience. Mr. Calastri holds a Bachelor’s degree in International Relations (Global Studies) from Providence College.
During an interview, Alessandro Calastri offered the following insights on his early life and education in New York, NY:
“I grew up in New York City and went to Elementary / Primary School at the Lycee Francais de New York; a French school. I went to high school at The Dwight School, an international school where I received my high school diploma upon graduating, along with the International Baccalaureate. I graduated from Providence College with a BA in International Relations. I majored in International Relations and my minor was Spanish, which I speak fluently.
“After college I attended the International Culinary Center in [New York, NY] and received two certificates in Restaurant Management and intensive Chef training,” concluded Alessandro Calastri.
Alessandro Calastri lives and works in New York City, NY, in the hospitality industry. He’s a successful restaurant operator with experience dating to 2012, when he began his apprenticeship with La Grenouille, and he’s never looked back. Today, he holds a Bachelor’s degree in International Relations (Global Studies) from Providence College and has completed extensive training at New York’s International Culinary Center.
“Growing up in an Italian family, dinner time was important and always the time when we would share food and conversation,” said New York, NY’s Alessandro Calastri during a past interview, “it was always my favorite part of the day. I wanted to find a job that could be like that family/dinner-time experience every day”Alessandro Calastri of New York, NY: Where to Start
Alessandro Calastri began his apprenticeship in 2012 at La Grenouille in New York City, NY, as his first role within the restaurant industry. Previously, he’d worked as a research analyst at an international investing brokerage firm.
“I was always told that my personality was best suited for the hospitality world. I wanted to learn every aspect of the restaurant industry, but at the time, I wasn’t exactly sure of where to start,” said Alessandro Calastri of New York City, NY, during an interview.
“I reached out to my uncle who has been in the restaurant business for a long time and asked him for some advice. He suggested I get involved right away. At [twenty-one] years old, I got my first taste of working in the restaurant world, and I haven’t looked back since,” continued New York, NY’s Alessandro Calastri. “I moved my way up to different positions across a variety of restaurants . . . I’ve learned a lot throughout the years, and every day I keep learning something new, which makes my work all the more exciting.
Alessandro Calastri of New York City, NY, is a restaurant operator with years of experience and a positive reputation. He continually seeks to further his education, and he’s passionate about working in hospitality.
“I am a restaurant operator in [New York City, NY],” said Alessandro Calastri in a past interview. “My first job out of college was at an international investing brokerage firm based in NYC, where I learned about the intricacies of being a research analyst. . . As much as I loved my job as a research analyst, I felt that something was missing from my life. I eventually figured out that I was spending more time on the computer looking at numbers than interacting with people. I’m a people-person and I wanted to be in an environment where I could engage with people more and share experiences with them.”
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Alessandro Calastri of New York, NY worked to build a popular neighborhood presence upholding the proud standards of the legacy of Sant Ambroeus Hospitality Group. Beautifully Italian at its core, SA Hospitality Group has brought traditional Italian sensibilities to the fore to appeal to its modern New York City diners. SA Group has brought three fine dining brands to long-standing New York neighborhoods since 2003: Sant Ambroeus, Casa Lever and Felice. Today, 12 restaurant venues thrive in Manhattan, Southampton and Palm Beach, Florida.
As Assistant General Manager of Sant Ambroeus Hospitality Group’s Felice83 on 1st Avenue at 83rd, Alessandro Calastri of New York, NY worked to strengthen the brand through innovative concepts. He developed and launched weekly emails to staff, keeping them updated on restaurant changes and hospitality. This increased communication with his colleagues allowed for greater staff support and adherence to company standards. Calastri raised awareness and enforcement of sanitary food handling, cleanliness and appropriate maintenance of kitchen and dining sanitation. Alessandro Calastri monitored strict compliance with operating standards and company policy as well as adherence to all federal, state and local statutes. Calastri placed food and beverage orders, scheduled deliveries, maintained guidelines for service, restaurant dishes, appearance of staff and dining room and worked for exemplary diner experiences. He also managed reservations, the hiring of high quality staff members and kept strict inventory of wine, liquor and beer inventory.
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By 2014, Alessandro Calastri of New York, NY was enrolled in a Restaurant Management field of study at International Culinary Center of New York. He also moved from his Expeditor position at Lincoln Ristorante in Lincoln Center in New York City to work as the Assistant General Manager at Felice83 on the Upper East Side. Operating on 1st Avenue at 83rd Street, Felice83 is a ristorante wine bar which is inspired by the sophistication of Florence and the rusticity of the Tuscan region of Italy. Executive Chef Antonio Pampalone has designed the Tuscan menu of Felice83, and owner and restaurateur Jacopo Giustiniani is the wine buyer for a variety of FELICE locations as well as the Sant Ambroeus and Casa Lever restaurants. Giustiniani brings his passion for Italian cuisine a la Florence, Italy and his love of the wines from his family winery in Lucca, Italy to the excellence of this 65-seat restaurant and 34 seat outdoor patio.
Joining the staff of Felice83 of the Sant Ambroeus Hospitality Group of New York in 2014, Alessandro Calastri of New York, NY dove into his new Assistant General Managership with confidence and enthusiasm. Calastri was made responsible for management of all areas of Felice 83, enabled to finalize decisions made regarding guest service. Calastri supervised staff, provisioning his expert hospitality employees to provide quality service to clientele.
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