Born and raised in south Mexico City, he learned to cook from his grandfather’s traditional recipes like mole de olla and caldo de cola. After culinary school and working in Mexico City restaurants, he migrated to Australia with his siblings, spending four years at Chula building authentic Mexican flavours in Sydney. During COVID, he co-founded Pancho Bakery with his siblings, bringing Mexican pan dulce tradition to Australia. Now as Sous Chef at Alegre, he shares his heritage one plate at a time.
VENUE MANAGER
Originally from France, Steven grew up in his parents’ bakery before pursuing hospitality and moving to Australia in 2018. He’s passionate about delivering high-standard service while keeping things friendly and fun for both team and guests. When he’s not ensuring everyone has an amazing experience, you’ll find him sharing Wagyu Tomahawk with friends over micheladas.
GENERAL MANAGER
Born into Parisian hospitality royalty with grandfather’s hotels and father’s restaurants, he arrived in Sydney in 2015 and worked his way through hatted restaurants including with celebrity chef Neil Perry. Now leads Alegre and Callao, passionate about creating a family atmosphere among staff and helping team members fall in love with hospitality. His perfect night? Lamb barbacoa with a Tommy’s Margarita made with G4 tequila.
Originally from the Netherlands, she moved to Sydney in 2015 and found her calling in hospitality. With over eight years at the company and part of Alegre since day one, she’s passionate about bringing events to life and creating memorable moments through attention to detail. You can wake her up anytime for ceviche paired with an
Alegre & Tulum Margarita with fresh watermelon and chili.
