Alfio Longo Biography
Executive Chef
Born to an Italian family in the Northern town of Bielefeld in Germany, Chef Alfio was raised in the small town of Pistoia
near Florence and spent his childhood summers in Southern Italy. He drew inspiration for gastronomy at a very young age
while traveling extensively throughout Europe with his family, experiencing different flavors and culinary styles.
Chef Alfio studied at the esteemed F. Martini Culinary & Hotel Management & Tourism Institute in Montecatini Terme,
Tuscany. After graduating in 1998, Chef Alfio conducted stages at various Michelin starred restaurants including Enoteca
Pinchiorri in Florence, Da Romano in Viagreggio, and La Pineta in Bibbona.
In 2003, while working as a sous chef at Uno Piu Ristorante in Montecatini under chef and restaurant-owner Renzo
Benedetti, Chef Alfio prepared many meals for Sirio Maccioni and his family during their summer visits to their hometown.
They were so impressed with his culinary talents they invited him to join their renowned restaurant group. In 2004, he
arrived in New York City to stage at Le Cirque 2000 at the Palace Hotel under executive chef Pierre Schaedelin. Shortly
thereafter in 2006, he was hired to be the sous chef at Circo New York in 2006 under executive chef Benny Bartolotta
where he learned to cook many of Egidiana Maccioni’s signature Tuscan dishes. During this period, he continued to train
at various Maccioni Group restaurants including Le Cirque New York under executive chef Christophe Bellanca, Osteria
Del Circo at Bellagio Resorts in Las Vegas and Le Cirque in Mexico City. In 2008, Chef Alfio was appointed chef de
cuisine of The Beach Club by Le Cirque at the luxury Four Diamond Casa de Campo Resort in La Romana, Dominican
Republic, where he oversaw the opening of the restaurant.
Chef Alfio continued to pursue his passion for travel and culture while working as a private chef for an influential family,
which took him to different parts of the world. In 2010, he moved to Antalya, Turkey to work under the tutelage of worldfamous French Chef Jean-Paul Naquin at the Five-star Luxury Mardan Palace Hotel. As chef de cuisine for their Italian
Restaurant, La Cucina, he learned how to create innovative Italian menus with a local flavor. Later that year, he was hired
as chef de cuisine for the newly opened Tuscan Signature Restaurant, Terrazza, at Galaxy Entertainment Macau which
won “Best Italian Restaurant 2012 Hong Kong-Macau” by Asia Tatler Dining Guide. While working under the leadership of
the culinary director and chef Richard Stuart, he learned how to lead a brigade, build an effective team, organize a kitchen,
write effective menus, and learn the international aspects of the hospitality business.
Chef Alfio’s culinary philosophy is simple: to maintain the delicious natural flavors of the best ingredients, while
showcasing beautiful preparations of time-honored Italian recipes. Having worked in different continents with multicultural
culinary teams, he understands and appreciates the diverse palates of global diners. As the newly appointed Executive
Chef of Circo New York, Alfio Longo will continue to create high-quality, delicious, traditional Tuscan fare inspired by
Egidiana Maccioni, while showcasing contemporary and seasonal Italian dishes that reflect his mind, passion, global
perspectives and culinary talents. In September 2013, Chef Alfio won the Pesto Championships in NYC, which advanced
him to the Genoa Pesto World Championships in March, 2014.
In his spare time, Chef Alfio enjoys walking through Central Park, exploring new neighborhoods, and cooking for his
friends. He especially loves grilling barbeques in the summertime. Chef Alfio lives in New York City.