Italian Chef Riccardo Pellino Brings a Fresh Vision to Alto Restaurant & Bar at Four Seasons Hotel Jakarta

Four Seasons Hotel Jakarta announces the appointment of Riccardo Pellino as Chef de Cuisine at Alto Restaurant & Bar, its acclaimed rooftop Italian dining destination. Arriving fresh from his success at a renowned luxury hotel in Taipei, Chef Riccardo brings a wealth of experience in Italian cuisine, from traditional ristorantes to Michelin-starred kitchens across Italy, England, and France.

Now at Four Seasons Hotel Jakarta, Chef Riccardo builds on Alto’s impressive legacy with a renewed culinary vision, where warmth, generosity and connection take centre stage. Guests are invited to experience a refreshed take on Italian dining, with a relaxed ambience and authentic flavours evoking the joyful, easy-going spirit of Italian gatherings.

With his arrival, Chef Riccardo is set to introduce a selection of brand-new specialities in the coming months. Shaped by a deep respect for Italian cuisine, these dishes bring a stronger focus to traditional recipes and ingredients, unveiling vibrant flavours that not only delight the tastebuds but also satisfy the soul.

Hailing from Meolo, a charming town near Venice, young Riccardo grew up steeped in cherished Italian culinary traditions, from helping his mother prepare simple home-style meals to spending the holidays savouring his grandmother’s recipes in Naples. “Nonna’s cooking was rich, generous and full of passion. I fell in love with food because of her, and I continue to carry her spirit into the kitchen every day,” he shares.

After enrolling in culinary school, the budding chef landed an internship at a five-star hotel in London. This proved to be a turning point, giving him the chance to train alongside Michelin-starred chefs. “That experience shifted my ambition towards haute cuisine,” he recalls. After graduating, he moved to France to gain credentials in classical French cooking. Joining the team at Georges Blanc, a 3 Michelin-starred restaurant, he was promoted to Chef de Partie within just two years.

Next came a stint at Michelin-starred Zanze XVI in Venice, where he mastered the art of molecular gastronomy, followed by other exciting assignments such as opening a seasonal French restaurant in Megeve and running an Italian bistro on Mazzorbo Island. Most recently, Chef Riccardo served as Sous Chef at an acclaimed hotel in Taipei, supervising daily operations for a team of 18 chefs.

What does he love most about his job? “The combination of passion and commitment. Because of all the love and work we put into every single dish, the appreciation we receive from guests feels even more rewarding,” he says. He also places a high value on collaboration, whether working with guests to execute the perfect social event or partnering with other departments to enhance the culinary offerings at Four Seasons Hotel Jakarta.

With an adventurous appetite for food and culture, Chef Riccardo is now looking forward to exploring his new home: “I’m truly in love with Indonesian cuisine! I’m very excited to discover Jakarta’s hidden gems, especially those only locals know about.”