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Starhotels Collezione has announced the appointment of Marco Terenghi as the new executive chef of Castille Paris’ Italian restaurant L’Assaggio, located in the first arrondissement.
Terenghi, who previously worked at the restaurant as sous-chef, succeeds to the top kitchen role as L’Assaggio continues its long-standing culinary partnership with Michelin-starred chef Ugo Alciati. The restaurant has worked with Alciati since 2016, drawing on his Piedmontese background and approach to regional Italian cooking.
L’Assaggio is regarded as one of Paris’s established Italian fine-dining restaurants, known for a menu rooted in traditional techniques and seasonal produce. Alciati’s influence is expected to remain central, with Terenghi working closely alongside him in shaping the kitchen’s direction.
Terenghi has trained in a number of Michelin-starred kitchens in France and Italy, including Le Jardin de Berne and Villa Pignano. He has also spent several years working directly with Alciati, experience that has informed his blend of Italian regional cooking and French culinary discipline.
At L’Assaggio, Terenghi is expected to retain several long-standing dishes, including vitello tonnato and agnolotti di mamma Lidia, while introducing new plates inspired by Mediterranean flavours. Planned additions include linguine with lobster bisque, red prawns and sun-dried tomatoes.
The hotel said the appointment reflected its focus on developing internal talent while maintaining continuity in the kitchen. Terenghi’s return follows a period gaining further experience away from the restaurant before taking on the executive role.
Terenghi said: “I’m incredibly proud to be taking on the role of executive chef at L’Assaggio. This kitchen has played a defining role in my career, and returning in this position feels both a great responsibility and a privilege.
“Working alongside Ugo Alciati has shaped my approach to cooking, and I’m excited to continue building on that heritage while bringing my own ideas to the menu. My focus is on respecting tradition, celebrating seasonality and offering guests an elegant, contemporary expression of Italian cuisine.”
Starhotels Collezione has announced the appointment of Marco Terenghi as the new executive chef of Castille Paris’ Italian restaurant L’Assaggio, located in the first arrondissement.
Terenghi, who previously worked at the restaurant as sous-chef, succeeds to the top kitchen role as L’Assaggio continues its long-standing culinary partnership with Michelin-starred chef Ugo Alciati. The restaurant has worked with Alciati since 2016, drawing on his Piedmontese background and approach to regional Italian cooking.
L’Assaggio is regarded as one of Paris’s established Italian fine-dining restaurants, known for a menu rooted in traditional techniques and seasonal produce. Alciati’s influence is expected to remain central, with Terenghi working closely alongside him in shaping the kitchen’s direction.
Terenghi has trained in a number of Michelin-starred kitchens in France and Italy, including Le Jardin de Berne and Villa Pignano. He has also spent several years working directly with Alciati, experience that has informed his blend of Italian regional cooking and French culinary discipline.
At L’Assaggio, Terenghi is expected to retain several long-standing dishes, including vitello tonnato and agnolotti di mamma Lidia, while introducing new plates inspired by Mediterranean flavours. Planned additions include linguine with lobster bisque, red prawns and sun-dried tomatoes.
The hotel said the appointment reflected its focus on developing internal talent while maintaining continuity in the kitchen. Terenghi’s return follows a period gaining further experience away from the restaurant before taking on the executive role.
Terenghi said: “I’m incredibly proud to be taking on the role of executive chef at L’Assaggio. This kitchen has played a defining role in my career, and returning in this position feels both a great responsibility and a privilege.
“Working alongside Ugo Alciati has shaped my approach to cooking, and I’m excited to continue building on that heritage while bringing my own ideas to the menu. My focus is on respecting tradition, celebrating seasonality and offering guests an elegant, contemporary expression of Italian cuisine.”
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The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution
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