Chef Alexandre Tamburini: A Life Dedicated to Gastronomy
“The kitchen is a craft of gesture, a form of artistry, of transmission.”
Alexandre Tamburini grew up in the picturesque village of Saint-Martin-de-Belleville, in the heart of Savoie. Gourmand and passionate from a young age, he already aspired to be a chef.
Today, he is the chef of the restaurant at the Golden Tulip Hôtel in Limonest. His revelation for gastronomy occurred at the Auberge Lamartine, located on the shores of Lake Bourget. Alexandre Tamburini then moved to Alain Chapel in Mionnay 15 years ago, a house renowned for its history and traditions.
Along his journey, he crossed paths with Boris Campanella, the current executive chef at the Crillon in Paris, who trained him for two years. Boris then introduced him to the prestigious Shangri-La Paris, where Alexandre worked alongside Philippe Labbé for two years.
Back in Savoie, Alexandre perfected his craft at K2 in Courchevel, at Bateau Ivre in Bourget-du-Lac, and at Réserve de Ramatuelle, three establishments with two stars in the MICHELIN Guide.
At the age of 28, he joined the Fairmont Hotel in Geneva as sous-chef, and a year later, he held his first position as head chef. Always in search of new challenges, he then headed to Chamonix and the Montenvers site.
The last decisive encounter in his career was with the Scappitci family at the Golden Tulip. “This hotel captivated me; the atmosphere here is one of hospitality,” he confesses. Alexandre now works at the restaurant Les Oliviers. “In these walls and this atmosphere, I see the long term. This hotel is not a destination, but a journey,” concludes the chef.
