Growing up in Olevano Romano, a small town in Central Italy, Alessio Sneider spent summers helping his grandfather and mother in the family butcher shop. It was there his passion for cooking began to flourish. He studied Culinary Arts for five years in Rome and interned during school holidays at some of the most critically acclaimed restaurants, including Heinz Beck’s St. George Restaurant and the Italian Presidential Palace.

To broaden his culinary experience, Alessio moved to the UK five years ago and trained at Le Manoir aux Quat’Saisons under chef Gary Jones, mastering the art of French cooking. He then joined 76 Dean Street - Soho House & Co, progressing from senior chef de partie to his current role as senior sous chef. In this position, he oversees kitchen operations, contributes to menu development, and ensures members enjoy an exceptional culinary experience.

Alessio is also a proud member of the Craft Guild of Chefs Culinary Team, representing the UK in both national and international competitions.

Inspiration to become a chef

Coming from a family of food lovers, Alessio spent summers in his grandfather’s butcher shop, learning to appreciate quality ingredients. His mother regularly cooked comforting Italian meals, while his grandmother always kept focaccia and mortadella in the cupboard, just in case he came home hungry.

Food was his family’s way of expressing love and Alessio has naturally adopted this approach to people around him now. A standout dish from his childhood was his mother’s handmade fettuccine with wild rabbit ragù, finished with orange zest. The ingredients were sourced from the family shop and garden. Whilst this is simple, it continues to influence his culinary philosophy today with a focus on generosity, seasonality, and honesty.

Looking to the future

Alessio’s long-term ambition is to open a business which is driven by ethical values. He would love to have a culinary lab, a creative space for experimenting with techniques, exploring innovative flavour combinations, and pushing boundaries. Additionally, he aims to establish a food service company that upholds the same principles, delivering high-quality, ethically produced meals to a wider audience.

Alessio thrives in a kitchen environment and loves the balance between pressure and creativity, the careful planning, and the intensity of service. He finds nothing more rewarding than building a team and transforming raw ingredients into memorable dishes which bring joy to diners.

Alessio felt overwhelmed upon learning he was a Young National Chef of the Year finalist as it was something he had dreamed of. It felt like validation for all the early mornings, late nights, and the constant push for excellence. He felt immense pride and was very grateful for this opportunity.

Thoughts on this year’s brief

Alessio believes this year’s Young National Chef of the Year brief is exceptionally well-crafted. It challenges participants to return to the essence of cooking, understanding ingredients, respecting seasons, and embracing creativity. The emphasis on sustainability, zero waste, and provenance is especially relevant. Overall, the brief encourages chefs to cook with purpose, celebrating simplicity and excellence over complexity, reflecting the future of fine dining.

Alessio’s menu reflects his culinary journey, highlighting flavours from the United Kingdom, Italy, and France; three cultures that have shaped his career. Ingredients were carefully selected for their seasonality and quality, including white Alba truffle, English heritage spelt, Scottish mussels, Penja peppercorns from Cameroon, and Cesanese red wine from Olevano Romano. The menu was inspired by memories of traditional Roman cooking, walks through the English countryside, and the vibrant energy of London.

Favourite dish to cook

While favourites change with the seasons, risotto stands out for Alessio. He believes there’s something incredibly satisfying about the ritual: dry-toasting the grains until the aroma of hazelnuts fills the kitchen, deglazing with a splash of white wine, then slowly coaxing out the starch with a delicate stock. He finishes it with cold butter to create that silky, rich emulsion that makes a perfect risotto, so comforting and refined at the same time.

Best piece of advice

While interning at the Quirinale Presidential Palace in Rome, Alessio received advice from a chef named Pietro that stuck with him: “Just be the best version of yourself every day. You don’t know where it will take you, but something good will happen.”