Chef Alessandro Stoppa

Alessandro Stoppa was born in Venice, Italy in 1977. Stoppa realized his passion to be a Pastry Chef when he was a young child. During his life in Italy, he began to travel to various regions of his native country, providing him an opportunity to learn the basic techniques and ingredients unique to each area. Gold Medal Pastry Chef Parassina Enrico is one of the chefs who influenced him to become a pastry chef. In 1996, Stoppa began working at the five-star Hotel Cipriani in Venezia. In 1999, Stoppa was hired as the head pastry chef inside the four-star Hotel Rosa Alpina in San Cassiano. In the summer of 2000, Stoppa moved to Spain where he became the pastry chef at Restaurante Roccoco, located in Barcelona.

In 2002, Stoppa set his sights on North America. Upon his arrival, Stoppa joined Restaurateur Piero Selvaggio’s renowned Valentino Restaurant Group. He began his career with Valentino as the Pastry Chef for Piero Selvaggio Valentino in the Venetian Resort and Casino and Giorgio Café and Ristorante in the Mandalay Bay Place.

In 2006 Stoppa began working at the Bellagio under Chef Jean-Philippe. After nearly two years of training at the Bellagio, Stoppa returned to Valentino Restaurant Group where he is currently the Executive Pastry Chef.

Recipes by Chef Stoppa