Leadership
Team

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Chef Alberto Alboreggia

Allow me to introduce to you Sorrentino’s Corporate Chef, hailing from Como, Italy, Alberto Alboreggia! This young, talented chef first took charge of our Flagship Restaurant, Sorrentino’s Downtown. Chef Alberto brings with him a wealth of experience from having lived in five different countries including cooking for Royalty in Jordan. His innovative techniques and true Italian flavours make Chef Alberto’s cuisine shine. His creations are grounded, focused and CRAZY good! I know our guests are in good hands.

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Chef Antonio Tardi

Inspired – that is one word to describe Antonio Tardi. His enthusiasm for the culinary arts began at the tender age of sixteen when his father Giuseppe encouraged him to explore the world of gastronomy. In pursuit of his dream, he completed university studies in his native Naples, Italy at the Luigi de Medici Institute and has since enjoyed a career that has taken him across Europe, the Americas, and in Asia.

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Carmelo Rago Sr

President & CEO

Frank Saccomanno

CFO

Carmelo Rago Jr

SRG Marketing Manager

Alberto Alboreggia

SRG Corporate Chef

Antonio Rago

Buco Operations Manager

Tammy van Beek

SRG Head Office Manager

Emily Laycock

Buco Marketing Manager

Antonio Tardi

Head Instructor YEG Cooking Classes

SRG HEAD OFFICE
10665 109 Street Edmonton, AB T5H 3B5
T  780.474.6466    F  780.474.6494
info@sorrentinos.com

SRG HEAD OFFICE
10665 109 Street Edmonton, AB T5H 3B5
T  780.474.6466    F  780.474.6494
info@sorrentinos.com

Chef Alberto Alboreggia

Sorrentino’s Restaurant Group Corporate Chef

Allow me to introduce to you Sorrentino’s Corporate Chef, hailing from Como, Italy, Alberto Alboreggia! This young, talented chef first took charge of our Flagship Restaurant, Sorrentino’s Downtown. Chef Alberto brings with him a wealth of experience from having lived in five different countries including cooking for Royalty in Jordan. His innovative techniques and true Italian flavours make Chef Alberto’s cuisine shine. His creations are grounded, focused and CRAZY good! I know our guests are in good hands.

Achievements

  • 2000 “Championship Gold” Set Menu Presentation
  • 2000 Special Training in Lausanne Switzerland
  • Since 2011 Corporate Chef KITCHEN AID (kitchen tools) Asian market website online
  • Since 2011 Corporate Chef Viking, Smeg (kitchen equipment) Asian market cooking shows in multiple showrooms including Shanghai, Beijing & Guangzhou
  • 2012-2013 Best Outstanding Italian Restaurant in Beijing
  • 2012-2013 Best Outstanding Fine Dining Chef in Beijing
  • 2013 Best Fine Dining Italian Restaurant in Beijing

 

Work Experience 

  • January 2014-January 2015 – General Manager & Executive Chef Opera House, Hong Kong,  Wan Chai
  • January 2015 – Food & Beverage Director ICWFF International Culture Wine Food Festival, headquarters in Shenzhen
  • January 2016 – Executive Chef Sorrentino’s Downtown
  • March 2021 – Corporate Chef Sorrentino’s Restaurant Group

Chef Alberto Alboreggia

Sorrentino’s Restaurant Group Corporate Chef

Allow me to introduce to you Sorrentino’s Corporate Chef, hailing from Como, Italy, Alberto Alboreggia! This young, talented chef first took charge of our Flagship Restaurant, Sorrentino’s Downtown. Chef Alberto brings with him a wealth of experience from having lived in five different countries including cooking for Royalty in Jordan. His innovative techniques and true Italian flavours make Chef Alberto’s cuisine shine. His creations are grounded, focused and CRAZY good! I know our guests are in good hands.

Achievements

  • 2000 “Championship Gold” Set Menu Presentation
  • 2000 Special Training in Lausanne Switzerland
  • Since 2011 Corporate Chef KITCHEN AID (kitchen tools) Asian market website online
  • Since 2011 Corporate Chef Viking, Smeg (kitchen equipment) Asian market cooking shows in multiple showrooms including Shanghai, Beijing & Guangzhou
  • 2012-2013 Best Outstanding Italian Restaurant in Beijing
  • 2012-2013 Best Outstanding Fine Dining Chef in Beijing
  • 2013 Best Fine Dining Italian Restaurant in Beijing

 

Work Experience 

  • January 2014-January 2015 – General Manager & Executive Chef Opera House, Hong Kong,  Wan Chai
  • January 2015 – Food & Beverage Director ICWFF International Culture Wine Food Festival, headquarters in Shenzhen
  • January 2016 – Executive Chef Sorrentino’s Downtown
  • March 2021 – Corporate Chef Sorrentino’s Restaurant Group

Chef Antonio Tardi

Director of Sorrentino’s Cooking Classes

Inspired – that is one word to describe Antonio Tardi. His enthusiasm for the culinary arts began at the tender age of sixteen when his father Giuseppe encouraged him to explore the world of gastronomy. In pursuit of his dream, he completed university studies in his native Naples, Italy at the Luigi de Medici Institute and has since enjoyed a career that has taken him across Europe, the Americas, and in Asia.

“My father really supported me in choosing this field. And I remember him saying to me, ‘being a chef, you have the opportunity to travel around the world, meet new people, learn new cultures, and share experiences’ – this made me very excited about being a chef.”

In the early days, Antonio had the privilege of developing his skills under some of Western Europe’s most famed chefs including 3-star Michelin chef, Gualtiero Marchesi – who pioneered Italian nouvelle cuisine – in the legendary Grand Hotel Quisisana in Capri; Davide Oldani, at the one-star Michelin Ristorante Giannino in Milan; and Jean-Louis Nomicos, at the one-star Michelin La Grande Cascade in Paris.

His expertise encompasses learning gained from these and other exquisite hotels and restaurants in Europe, including the two-star Michelin Ristorante San Domenico in Imola. He has also studied under World Pastry Champion, Luigi Biasetto in Padova, fine-tuning his pastry skills.

After just under 7 years of life in Asia, Antonio made the decision to make the move to North America. He transitioned into western Canada in the city of Calgary. As an avid cyclist, Antonio appreciates the great work-life balance that Calgary offers, all in the backdrop of the world-renowned Rocky Mountains.

After Calgary Antonio went to Vancouver as Executive Chef at Trump International Hotel and then off to Edmonton as a Senior Executive Chef at Rogers Place, The Home of the Oilers.

“I will never cease to discover
new places, new people, and new cuisine.”

1991
1997
1999
2000
2001
2002
2003
2004
2005
2005-2010
2010-2012
2012-2014
2014-2016
2016
2017
2019
2021

1991

From Dad’s Barbershop to Fine Dining.

1997

Completed studies in Hotel Management.

1999

Moved to the one-star Michelin Giannino di Milano, working alongside Davide Oldani, gaining more knowledge and ideas for his personal development.

2000

Moved to Paris working at La Grande Cascade, one-star Michelin, under Jean-Louis Nomicos – one of the best disciples of Alain Ducasse. Here he was able to enhance his fluency in classic and modern French cuisine.

2001

Moved to Imola, at the two-star Michelin San Domenico restaurant, improving his classical Italian cuisine working alongside his chef Valentino Mercatilli .

2002

Moved to Padova working for Luigi Biasetto, world-pastry champion, to reinforce his pastry knowledge.

2003

Moved to Arezzo, and with Paolo Verrazzani, started a new culinary adventure at Ristorante Vinodivino

2004

Moved to Siena working for one of the most exclusive luxury relais, Villa Arceno, situated in the heart of the Chianti.

2005

Spent last period in Italy, in one of the oldest, classic hotels – Hotel Pino – as Executive Chef.

2005-2010

Antonio left Italy to join the number one, luxury-included resort chain of the Caribbean, Sandals Resorts International, bringing to the islands his expertise in Italian and Mediterranean cuisine, all around the Sandals chain.

2010-2012

Moving from the Caribbean to Asia, Antonio became a member of the team with the highly respected 5-star luxury hotel group, Shangri-la Hotels & Resorts.

2012-2014

Living and working in the third largest city of China, Antonio helped to lead the culinary brigade of the Shangri-la Guangzhou hotel.

2014-2016

Antonio was invited to assume the role of Executive Chef responsible for the full pre-opening and initial culinary operation of the Shangri-la Bengaluru hotel.

2016

After just under 7 years of life in Asia, Chef Antonio made the decision to move to North America, settling in the Western Canada city of Calgary.

2017

Off to Vancouver as The Executive Chef of Trump International Hotel Vancouver.

2019

Chef Antonio joined Rogers Place Edmonton ” The home of the Oilers Hockey Team as a Senior Executive Chef.

2021

Chef Antonio Joined Sorrentino Restaurant Group as a Director of Cooking Classes.

Chef Alberto Alboreggia

Director of Sorrentino’s Cooking Classes

Inspired – that is one word to describe Antonio Tardi. His enthusiasm for the culinary arts began at the tender age of sixteen when his father Giuseppe encouraged him to explore the world of gastronomy. In pursuit of his dream, he completed university studies in his native Naples, Italy at the Luigi de Medici Institute and has since enjoyed a career that has taken him across Europe, the Americas, and in Asia.

“My father really supported me in choosing this field. And I remember him saying to me, ‘being a chef, you have the opportunity to travel around the world, meet new people, learn new cultures, and share experiences’ – this made me very excited about being a chef.”

In the early days, Antonio had the privilege of developing his skills under some of Western Europe’s most famed chefs including 3-star Michelin chef, Gualtiero Marchesi – who pioneered Italian nouvelle cuisine – in the legendary Grand Hotel Quisisana in Capri; Davide Oldani, at the one-star Michelin Ristorante Giannino in Milan; and Jean-Louis Nomicos, at the one-star Michelin La Grande Cascade in Paris.

His expertise encompasses learning gained from these and other exquisite hotels and restaurants in Europe, including the two-star Michelin Ristorante San Domenico in Imola. He has also studied under World Pastry Champion, Luigi Biasetto in Padova, fine-tuning his pastry skills.

After just under 7 years of life in Asia, Antonio made the decision to make the move to North America. He transitioned into western Canada in the city of Calgary. As an avid cyclist, Antonio appreciates the great work-life balance that Calgary offers, all in the backdrop of the world-renowned Rocky Mountains.

After Calgary Antonio went to Vancouver as Executive Chef at Trump International Hotel and then off to Edmonton as a Senior Executive Chef at Rogers Place, The Home of the Oilers.

“I will never cease to discover new places, new people, and new cuisine.”

1991
1997
1999
2000
2001
2002
2003
2004
2005
2005-2010
2010-2012
2012-2014
2014-2016
2016
2017
2019
2021

1991

From Dad’s Barbershop to Fine Dining.

1997

Completed studies in Hotel Management.

1999

Moved to the one-star Michelin Giannino di Milano, working alongside Davide Oldani, gaining more knowledge and ideas for his personal development.

2000

Moved to Paris working at La Grande Cascade, one-star Michelin, under Jean-Louis Nomicos – one of the best disciples of Alain Ducasse. Here he was able to enhance his fluency in classic and modern French cuisine.

2001

Moved to Imola, at the two-star Michelin San Domenico restaurant, improving his classical Italian cuisine working alongside his chef Valentino Mercatilli .

2002

Moved to Padova working for Luigi Biasetto, world-pastry champion, to reinforce his pastry knowledge.

2003

Moved to Arezzo, and with Paolo Verrazzani, started a new culinary adventure at Ristorante Vinodivino

2004

Moved to Siena working for one of the most exclusive luxury relais, Villa Arceno, situated in the heart of the Chianti.

2005

Spent last period in Italy, in one of the oldest, classic hotels – Hotel Pino – as Executive Chef.

2005-2010

Antonio left Italy to join the number one, luxury-included resort chain of the Caribbean, Sandals Resorts International, bringing to the islands his expertise in Italian and Mediterranean cuisine, all around the Sandals chain.

2010-2012

Moving from the Caribbean to Asia, Antonio became a member of the team with the highly respected 5-star luxury hotel group, Shangri-la Hotels & Resorts.

2012-2014

Living and working in the third largest city of China, Antonio helped to lead the culinary brigade of the Shangri-la Guangzhou hotel.

2014-2016

Antonio was invited to assume the role of Executive Chef responsible for the full pre-opening and initial culinary operation of the Shangri-la Bengaluru hotel.

2016

After just under 7 years of life in Asia, Chef Antonio made the decision to move to North America, settling in the Western Canada city of Calgary.

2017

Off to Vancouver as The Executive Chef of Trump International Hotel Vancouver.

2019

Chef Antonio joined Rogers Place Edmonton ” The home of the Oilers Hockey Team as a Senior Executive Chef.

2021

Chef Antonio Joined Sorrentino Restaurant Group as a Director of Cooking Classes.

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