Alberto Sangiorgio


Master chef Sangiorgio was born in Italy to a family that has produced bakers for over 400 years. As a boy, Alberto apprenticed with his uncle in Milan. He soon became determined to seek out the great chefs of Europe. As he journeyed to Parma, Paris, Lyon and Barcelona, Alberto discovered masterful techniques, innovation and a will to be the best.

"I had the Italian foundation of rich food, but my garnishing technique is French."

Over the years, Alberto honed his skills in the great cities and resorts of the west – Sao Paolo, Buenos Aires, Caracas, New York and Los Angeles.

As a master chef, Alberto is a member of the American Culinary Federation. In recent years, he created an innovative line of bakery menus for Giant Gourmet. Four years ago Chef Sangiorgio brought his world class skills, credentials and ideas to Wildflour. He has not only assembled a top quality kitchen, staff and menu, he has reached out to disabled workers in the Washington area. His generosity and commitment helps them find a new life through his art.

"After these four years, they are part of my family," he says. "I just gotta come in and hug each one of them everyday."

Copright 2004 Wildflour Caterers