The Chef’s Vision
A Cactus-Shaped Trophy
Some believe that fine dining demands only rigor, perfection, and absolute silence. But Alessio Sebastiani sees it differently. For him, talent matters, of course. Technique is essential. But there’s one more ingredient that no dish can do without: playfulness. Not the superficial kind, but the authentic play that grows from curiosity, the urge to experiment, and the ability to never take oneself too seriously.
A Tomato Like a Ball, a Cactus as a Trophy
At Cactus Milano, the kitchen is filled with small gestures that make you smile. Like serving a dish with sunglasses to pay tribute to Yamal. Or using a cactus-shaped jug as a symbolic trophy for a challenge won—perhaps between the stove and your dreams. That’s how an unexpected dish is born, an ironic photo, a moment that sticks in your memory. Because here, we cook seriously, but we live lightly. And you can feel it the moment you walk in.
The Importance of Believing, but Also of Laughing
Behind every preparation, every meticulously curated plating, there’s a team working with passion. But also with a smile. The chef leads by example: he truly believes in what he does but knows that obsession doesn’t get you far unless it’s balanced by humanity. From someone who’s been through intense experiences and emerged changed, the lesson is clear: dreams come true more easily if you enjoy the journey.
Cooking as Sport, as Art, as Play
For Alessio, every day is a new match. Every dish is a move. And every guest is part of the team. Whether serving a custom parmigiana or a peach-infused amberjack ceviche, the goal is always the same: to give it your all, but with a light heart. To play as if there’s a trophy on the line—even if it’s just a quirky jug on the shelf. Because in the end, the real victory is making those at the table feel good. With flavor. And with a smile.
