A researched professional record. Inclusion does not confirm representation, availability or interest in a new project.
At a glance
Alessio Durante is Chef de Cuisine of OPUS388 in Shenzhen. His official biography connects Mediterranean influences with French restaurant training, a period leading Da Claudio in Italy, and research into Chinese regional produce. Earlier posts are retained without invented appointment dates.[1]
Cooking & identity
He describes a disciplined French foundation expressed through clarity, balanced acidity and sauces. Recent work in China adds another ingredient vocabulary to that approach rather than automatically replacing the technique.[1]
Why this profile is included
A one-star contemporary French restaurant in Shenzhen with a named resident chef and a detailed official career record. The restaurant announces a general Chef’s Table collaboration programme, but no undated programme is converted into a dated event here.[1]
Independent observations
ChefsLanding · · Editorial commentary on the public record
A chef who puts sauces and acidity in his biography has at least given us something useful to ask about. During an age when almost every menu claims to be a dialogue, the most interesting conversation may still be between a cook, a saucepan and a spoon.
We follow Durante for how that grounding meets Chinese produce. A long list of former kitchens is a beginning, not the finished argument; the interesting part is what he has learnt to do differently with the next ingredient.
Recent developments
- 2026-11-02
The November 2026 group announcement includes the restaurant among Shenzhen’s MICHELIN-recognised kitchens. That distinction belongs to OPUS388.[3]
Collaborations & guest appearances
0 collaboration projects · 0 within the two-year research window
Projects are deduplicated: multiple nights, venues or reports do not automatically become separate collaborations. Food-and-drink events and shared festival appearances are labelled by format.
- No named collaboration project has yet been verified for this profile. This does not establish that no collaboration has taken place.
Career & milestones
- Early development
The official biography places Mediterranean food culture at the beginning of his culinary outlook and records an early start in professional kitchens.[1]
- Previous kitchens · dates unspecified
The official biography records Hôtel Byblos, Les Airelles and Le Louis XV, followed by a return to lead Da Claudio and a later Senior Sous Chef role at Alain Ducasse at Morpheus; exact employment years are not supplied.[2] [1]
- Italy · dates unspecified
The hotel biography records a period leading Da Claudio in Italy.[1]
- China · recent work
Describes recent travel in China to study regional ingredients and terroirs.[1]
- Current role / 2026
Identified as Chef de Cuisine of OPUS388 on the current hotel page; the November 2026 group release also names him with the Shenzhen restaurant.[1] [3]
Recognition over time
Restaurant ratings and individual honours are listed separately. Editorial profiles are labelled as coverage.
No personal award has yet been verified for this record. Restaurant distinctions are listed on the connected venue profile.
Sources & dates
Public biographies, restaurant statements and named projects checked on 4 November 2026. Exact employment dates and unreported engagements may remain unavailable.
- mandarinoriental.com · OPUS388 · concept and Alessio Durante biography ↗Checked 2026-11-04
- press.mandarinoriental.com · Alessio Durante · official professional biography ↗Checked 2026-11-04
- press.mandarinoriental.com · Mandarin Oriental · restaurant approach and Shenzhen recognition ↗Published 2026-11-02 · Checked 2026-11-04