Through a cuisine shaped by the landscapes and traditions of the Italian Dolomites, Alessandra Del Favero has developed a culinary approach that combines technical precision, seasonality, and deep respect for ingredients. Born in Pieve di Cadore and trained at ALMA, the prestigious Italian School of Culinary Arts, she refined her craft in renowned kitchens including Da Vittorio and St. Hubertus.
In 2014, alongside Oliver Piras, she co-founded AGA in the Dolomites, earning international recognition and a Michelin star for their contemporary interpretation of mountain cuisine. Since 2021, the duo has led the kitchen of Il Carpaccio in Paris, where Alessandra continues to celebrate Italian culinary heritage through a cuisine that is elegant, authentic, and deeply connected to its origins.