The staff
Victor Alfieri
Creative Chef
Vittorio is the creative soul of Blu Oltremare, the chef who loves to surprise with innovative combinations, refined presentations, and imaginative thinking.
Young but with great experience, he combines technique and intuition to transform each dish into an exploration of flavors and shapes. His strength lies in daring yet balanced approaches: a simple ingredient can take center stage, a classic can be reborn with a modern and unexpected twist.
For Vittorio, cooking is like painting: each dish has its own rhythm, its own color, its own story, and every guest deserves to experience a different, exciting, and personal one.
Alexander Reindeer
Executive Chef
Behind every dish at Blu Oltremare is the expert hand and creative soul of Alessandro, a chef with years of experience in seafood cuisine and a deep knowledge of local fish.
Apulian by origin and spirit, Alessandro has built his culinary philosophy on the balance between tradition and innovation: he loves to enhance fresh fish, work it with respect and present it in an essential but surprising way.
Each creation is born from an impeccable raw material, carefully chosen every day, and comes to life thanks to precise techniques, authentic passion and a visceral love for the sea.
For him, cooking is not just a job, but a way to tell about his land, with a language made of clean flavors, intense aromas and harmonious consistencies.
Alexander Reindeer
Executive Chef
Behind every dish at Blu Oltremare is the expert hand and creative soul of Alessandro, a chef with years of experience in seafood cuisine and a deep knowledge of local fish.
Apulian by origin and spirit, Alessandro has built his culinary philosophy on the balance between tradition and innovation: he loves to enhance fresh fish, work it with respect and present it in an essential but surprising way.
Each creation is born from an impeccable raw material, carefully chosen every day, and comes to life thanks to precise techniques, authentic passion and a visceral love for the sea.
For him, cooking is not just a job, but a way to tell about his land, with a language made of clean flavors, intense aromas and harmonious consistencies.