Breaking Bread with François & Nicoló
We had the pleasure of sitting down with chefs Nicoló D’Alessandro and François Masson, who curated a family-style dinner for us during CPHFW. Coming from completely different worlds, the two self-taught chefs discovered a shared passion for gastronomy, perfecting their craft by blending fashion, art, and their cultural heritage into every dish.
François Masson
François Masson, originally from Belgium, began his journey in the culinary world at just 14, working in a Michelin-starred restaurant. Though he pursued a law degree, his passion for food and wine never faded. Throughout his studies, he took on side jobs as a bartender, which eventually drew him deeper into the world of wine. That spark soon grew into a full-fledged love affair with gastronomy, one he had largely taught himself, blending legal precision with a refined palate.
This growing fascination led him deeper into the world of gastronomy, where he combined self-taught knowledge with hands-on experience, exploring flavors, techniques, and the delicate balance between creativity and precision.
Nicoló D’Alessandro
Nicoló D’Alessandro is an Italian consultant and chef whose professional roots lie in the worlds of fashion, music, and art. Specializing in business development, target acquisitions, and strategic growth for luxury brands, he has built a career at the intersection of creativity and commerce. For Nicoló, the kitchen has always been a place of creativity and connection, a space where his Italian roots, love of quality ingredients, and appreciation for culinary tradition come together.
He laughs that it might sound 'stereotypical' for an Italian, but in his case, it’s a genuine part of who he is.
Though their paths into the kitchen were far from traditional, Nicoló and François have been “partners in crime” for over a decade. Together, they’ve created unique culinary experiences for guests from all walks of life, bringing people together through the simple yet powerful act of breaking bread.
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