Photo Credit: Maria Mitchell

Valeria is the Sous Chef at The Alden, where her precision, creativity, and keen eye for detail elevate every dish. Recently promoted from Chef de Partie in the Garde Manger station, she approaches both savory and sweet creations with discipline and thoughtfulness.

Born and raised in Italy, Valeria holds a Master’s degree in Chemistry, which informs her scientific approach to cooking—ensuring every element on the plate is balanced, intentional, and beautifully executed. While her roots are deeply embedded in Italian culinary traditions, she flourishes in the diverse, dynamic environment of The Alden, where her commitment to seasonality and high-quality ingredients shines across a variety of global cuisines.

Valeria studied culinary arts at the Susanna Eger Schule in Germany and honed her skills over four years at the esteemed Panorama Restaurant in Leipzig. These experiences have instilled in her a strong work ethic, technical precision, and a deep respect for both innovation and tradition in the culinary arts.

Outside of the kitchen, Valeria enjoys going for walks with her husband, playing with her cat, baking bread, tending to her plants, and birdwatching—especially when it comes to hummingbirds. This blend of passion for cooking and appreciation for nature enriches her life and inspires her culinary creations.