“Cooking is a first act of love”
Alessandra Montagne, originally from Rio de Janeiro, grew up on her grandparents' self-sufficient farm, where nothing was thrown away and everything was transformed on-site. This upbringing profoundly shaped her approach to cooking, making her deeply committed to responsible and eco-friendly cuisine. In 1999, she moved to France for her studies, initially working as an executive assistant at a school while preparing home-cooked dinners. Eventually, she decided to fully dedicate herself to her passion for cooking, attending the Jean Drouant Hospitality School.
Alessandra honed her skills working with renowned chefs such as Benoît Castel at La Grande Épicerie de Paris, William Ledeuil, and Adeline Grattard. In 2012, she opened Tempero in the 13th arrondissement of Paris, a venture that lasted for eight successful years. Her cuisine, generous and accessible, was based on local products from Île-de-France, prepared with a strong commitment to zero waste.
After closing Tempero in February 2020, Alessandra embarked on a new chapter with Nosso. Surrounded by her team, she aims to go even further than Tempero, striving to create something bigger and better—an inclusive, collective story crafted by many hands. Alessandra has been part of the Cookoon brigade since early 2022, continuing to share her unique culinary vision with a broader audience.
